Or, if you’re in the mood for another savory and succulent meat dish, my Slow Roasted Chicken Wings strike the perfect balance between crispy, flavorful skin and tender meat. No matter what you choose, you can easily spice up the day with a pitcher of my Easy Pineapple Margarita Recipe.
Chicken: Nearly any shredded chicken would work when making pulled chicken for nachos, whether you want to use boneless chicken thighs or boneless chicken breasts. In terms of preparation, I roasted my chicken in the oven with a coating of spices, then shredded them while warm to achieve the most attuned seasoning profile. However, if you prefer a more hands-free method, you can also make nachos with rotisserie chicken or cook your chicken in a crock pot. You can even use leftover chicken if you have some on hand or make a grilled chicken nachos recipe for a smokier, summer-fresh flavor. Regardless of your cooking process, just be sure you have 4-5 cups of shredded chicken before assembling your nachos. That being said, however, you can also substitute this recipe’s chicken for sauteed ground beef if you’d prefer a savorier, more pronounced meat flavor. Oil: Though I use olive oil to cook chicken for nachos, any other flavorless vegetable oil, such as avocado oil, would work. Seasoning: I’ve found that the best seasoning for chicken nachos is a basic, smoky, and piquant mix of chili powder, ground cumin, salt, and pepper. Alternatively, you can use your favorite pre-made taco seasoning if you’re in the mood for a quicker seasoning solution. Enchilada sauce: Though an optional addition, I love adding enchilada sauce to my shredded chicken nachos, as it adds a savory, light richness to the mixture. You can use any store-bought brand you prefer (my favorite is Siete Red Enchilada Sauce -affiliate link) or make your enchilada sauce from scratch. Tortilla chips: When selecting a chip for this chicken nacho bake, I highly recommend picking thick, sturdy, restaurant-style tortilla chips. This chip style better withstands baking and won’t get as soggy as other varieties. Furthermore, if you have the time, you can also make homemade tortilla chips for a fresher, more customizable taste. However, I don’t recommend making chicken nachos with Doritos and any other commercially seasoned chips, as they are relatively flimsy and won’t withstand the moisture of the wetter ingredients. Cheese: To ensure an even distribution of cheese throughout your nachos, you must use shredded cheese. I use Monterey Jack cheese due to its buttery flavor and highly meltable composition. However, you can use Pepper Jack cheese, mozzarella, or Colby Jack, as well, to achieve a spicier, creamier, or tangier flavor profile. Or, you can even use a blend of cheeses for a more full-bodied taste, with some of my favorites being a Mexican blend cheese and Cheddar Jack (a mix of cheddar cheese and Monterey Jack). Black beans: Black beans are a great way to add a tender, mildly sweetheartiness to chicken and cheese nachos. Don’t have any black beans in the pantry? You can use pinto beans instead, giving your nachos a creamier, earthier taste.
Salsa with Cherry Tomatoes: This easy salsa recipe is my go-to when making easy chicken nachos. Not only does this sauce boast robustly bright flavors, but it also comes together in just ten minutes! No time to make salsa? Sliced or diced tomatoes would also work. Guacamole: Creamy, garlicky, and tangy, guacamole is a no-brainer when it comes to nachos. One taste of this simple side and the entire bowl will disappear in seconds. Jalapenos: If you’re a fan of heat, jalapenos are just what you need to lend a kick of spice to your chicken cheese nachos. If you prefer a crisper, fresher, and more colorful topping, I recommend using fresh jalapeños. However, if you’re in the mood for a softer texture and a more tart flavor, pickled jalapenos are the way to go. Sour cream: Sour cream—smooth, light, and tangy—makes an excellent addition to the savory, meatier base of this Mexican chicken nachos recipe. Serve this ingredient as a dippable side or a dollop on top, and your guests will be licking their fingers clean. Corn: This mildly sweet and tender addition adds a beautiful pop of color to these sheet pan nachos. Olives: If you’ve ever found yourself reaching for the table salt to add extra flavor to your meal, this ingredient is for you. Black olives are briny, salty, and brilliant at giving these chicken nachos a savory depth. Squeeze of lime juice: My favorite way to balance the hearty composition of pulled chicken nachos is to add a little bit of lime juice to the mixture. This addition adds a bright, acidic element to the recipe, ensuring every ingredient comes to life. Mexican Pickled Red Onions: Tangy, citrusy, and oh-so-flavorful, pickled onions are a great way to enliven your nachos with equal tenderness and crunch.
Need more time for day-of preparation? Not to worry: These expert make-ahead and storage tips will ensure you can cut your prep time in half and don’t have to forfeit a single bite of this chicken nacho recipe.
Make ahead: The best way to kickstart your meal prep is by making the shredded chicken for nachos ahead of time and cooking and shredding it in advance. That way, you only need to assemble and bake the nachos just before you want to serve it. Also, you can plan out and prepare your toppings ahead of time to simplify serving the day of. Storage: To store your pulled chicken nachos, first let them come to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film. You can then put them in the fridge until ready to reheat. Reheat: I recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. I also suggest removing any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness. Then, you can re-add them to the nachos when ready to serve.
Dips and salsas: One of the most iconic pairings, salsa exquisitely balances the heartier base of roast chicken nachos with light, bright, and tomatoey flavors. Pico de gallo is an effortless go-to for this dish, though you can also add notes of tropical, juicy flavors by making my Pineapple Mango Salsa or Peach Salsa. Or, you can whip up an easy Hummus Dip for an even creamier, umami-rich condiment. Tacos: When you think of Mexican cuisine, chances are you immediately think of tacos—a savory, fresh, and flavor-filled dish anyone can customize to their liking. With my recipe for Brisket Tacos, you can fill your plate with smoky, melt-in-your-mouth flavors. Or, try pairing your nachos with Quinoa Black Bean Tacos for a vegan-friendly dish that has all the zesty, creamy taste you could want from your favorite Mexican food. Salads: Want to add a lighter, more nutritious edge to your nachos? Serve them alongside a bowl of Black Bean and Corn Salad for a zesty, veggie-packed side, or spoon out a serving of Mexican Street Corn Salad (AKA “esquites”) for a dish that’s equal parts spicy, tangy, and creamy. Margaritas: What party menu is complete without a sweet, boozy treat? My Easy Pineapple Margarita and Blueberry Margaritas are just what you need to give this classic drink a sweet, fruity spin. You can even blend up a Strawberry Basil Margarita to balance your juicier notes with a gourmet, herby finish.
Layer evenly: When making sheet pan chicken nachos, it’s vital that you evenly distribute the cheese across the chips to prevent uneven and/or soggy nachos. If you plan on making more than two layers, I recommend keeping the middle layer to a minimum (except for the cheese, of course!). I also suggest draining your black beans and chicken before adding them to your nachos to keep them from becoming soggy. Don’t skimp on shredded cheese: The secret to making restaurant-style nachos is to be generous when it comes to the cheese. Though four cups of cheese may sound like a lot, it’s the key to giving each chip a balance of crisp, gooey, and rich flavors so you don’t end up with bland or topping-less bites in your final dish. Make it your own: The beauty of making homemade nachos with chicken is that you can customize it any way you like. Use this easy recipe as a starting place, and then feel free to mix and match the dish with what you have on hand. Remember, too, that this recipe is pretty forgiving, so it’s up to you what you want to add to your mixture. Drain properly: I think it’s safe to say that no one enjoys soggy nachos. Therefore, the best way to prevent sogginess is to thoroughly drain each of your ingredients (besides the cheese and chips) before layering them into your recipe. In particular, I recommend draining the shredded chicken, beans, and wet toppings before making this simple chicken nachos recipe. Add the toppings right before serving: For best results, I recommend adding your fresher toppings to your dish right before serving. Otherwise, these additions (like guacamole or pico de gallo) may lose their texture and flavor, resulting in a wet, flavorless layer. Serve right away: Gooey, succulent, and flavorful, baked chicken nachos taste stellar when they’re warm. That’s why I always suggest serving this dish immediately when the cheese is still melty, and the ingredients are hot.
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