Chicken Nachos Recipe
Tex-Mex · Main course · 35 min total
A crowd-pleasing Tex-Mex dish loaded with seasoned chicken, melted cheese, and all your favorite toppings, perfect for game day or a casual dinner.
15
min prep
min prep
20
min cook
min cook
6
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 (13 oz) bag tortilla chips
- 2 cups shredded Mexican blend cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (canned or frozen, thawed)
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup guacamole or sliced avocado
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
- Season chicken breasts with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Grill or pan-sear chicken over medium-high heat until cooked through (about 6-8 minutes per side). Let rest for 5 minutes, then shred or dice.
- Spread tortilla chips evenly on the prepared baking sheet.
- Sprinkle half of the shredded cheese over the chips. Top with shredded chicken, black beans, corn, and tomatoes. Sprinkle remaining cheese on top.
- Bake for 10-12 minutes until cheese is melted and bubbly.
- Remove from oven and top with jalapeños, cilantro, sour cream, and guacamole. Serve immediately.
Tips
- For extra crunch, use thick-cut tortilla chips.
- Customize toppings with pickled red onions, diced bell peppers, or hot sauce.
- To make ahead, prepare chicken and toppings separately, then assemble and bake just before serving.
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