Chicken Nachos

Easy Chicken Nachos – the best weeknight dinner recipe or crowd pleasing appetizer.

Nachos are one of my absolute favorite guilty pleasures. I love the salty crunch mixed with lots of delicious toppings and can never get enough of them.

When Chris and I first started dating in college, we would “cook” together. 9 times out of 10 this included some variation of nachos, tacos or taco salads. It’s an easy, inexpensive, and delicious dinner, perfect for that college lifestyle, but so good we still eat them 16 years later.

Of course there are a few secrets to making the best Chicken Nachos:

• fresh chips in the deli section of your grocer or restaurant style chips, baked
• juicy chicken breast
• ranch sour cream {seriously, it’s the best!}
• fresh cracked sea salt
• freshly shredded cheese

Fortunately, none of these take more than a few minutes!

I tend to make baked chicken breast in large quantities to enjoy throughout the week in salads, nachos, wraps and more, but you can make it just for this Chicken Nachos recipe. Either way, you can make these nachos start to finish in less than 30 minutes.

You can adapt Chicken Nachos to your preference – some of my favorite topping suggestions are queso, beans, cheese, jalapeños, corn, pico de gallo, black beans and ranch or sour cream. Bonus points if you mix the two!

How to make Chicken Nachos:

5 from 6 votes

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Chicken Nachos

Easy Chicken Nachos - the best weeknight dinner recipe or crowd pleasing appetizer.

Course Appetizer, Main Course

Cuisine Mexican

Keyword cindo de mayo, easy appetizer, easy dinner, easy lunch, entertaining, fiesta, party

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6

Author Julie Blanner

Ingredients

• 1 large chicken breast
• 1 Tbsp olive oil
• 1 - 2 tsp fajita seasoning or 1/2 tsp cayenne pepper and 1/2 tsp garlic
• 18 oz bag of tortilla chips
• 8 oz queso blanco {store bought or homemade}
• 4 oz Monterey Jack shredded 
• jalapeños 
• 1/2 c chopped red onion
• 1/8 c green onion chopped
• 1/8 c cilantro chopped
• 1/2 can black beans drained
• 1 tomato chopped
• 1/2 c sour cream
• sea salt

Instructions

1. Preheat oven to 400 degrees.
2. In a baking dish, brush both sides of chicken breast with olive oil and sprinkle on seasoning. Bake 20 minutes. Reduce heat to 350 degrees.
3. Remove from oven allow to set for 10 minutes and slice or dice.
4. Meanwhile, cover large sheet pan with tortilla chips.
5. Drizzle with queso blanco. 
6. Add your choice of toppings {suggested jack cheese, jalapeño, red onion, green onion, cilantro, black beans, and chicken}.
7. Bake 10 minutes. Remove from oven and add tomato, sour cream and a few cracks of sea salt.

Recipe Notes

Secrets to making the best nachos:

• fresh chips in the deli section of your grocer or restaurant style chips, baked
• juicy chicken breast
• ranch sour cream {seriously, it’s the best!}
• fresh cracked sea salt
• freshly shredded cheese