Loaded Chicken Nachos Recipe

If you’re searching for the ultimate party snack or a fun, flavor-packed dinner, these Loaded Chicken Nachos are for you! Piled high with juicy spiced chicken, ooey-gooey cheese, fresh guacamole, and all your favorite toppings, this is the kind of dish that disappears within minutes of hitting the table.

this …

Ingredients You’ll Need

The beauty of Loaded Chicken Nachos is how just a handful of choice ingredients can create an explosion of flavors and textures. Every element—crunchy chips, savory chicken, and melty cheese—plays a crucial role, and when you pile on the fresh toppings, it turns irresistible!

• Tortilla or Corn Chips: Go for sturdy, lightly salted chips so they hold up under all your favorite nacho fixings. Thicker chips mean no soggy bottoms!
• Shredded Chicken: Marinated and simmered in a homemade seasoning paste for bold, saucy flavor in every bite.
• Cheddar or Monterey Jack Cheese: Use a generous sprinkle (or a mountain!)—these cheeses melt beautifully and bring that classic nacho stretch.
• Guacamole: A quick, chunky mix of ripe avocado, lime, and cilantro with a pinch of salt, for that creamy-fresh brightness.
• Sour Cream: Dollop over the top just before serving, for tang and coolness against the spiced chicken.
• Cilantro (Coriander) Leaves: A must for a hit of herbal freshness—scatter liberally!
• Jalapeños: Sliced or chopped, for crunch and a little heat. Use fresh or pickled, depending on your preference.
• Chicken Thighs or Breast: Skinless and boneless, for juicy, flavorful nacho meat. You can even use pre-cooked chicken in a pinch!
• Homemade Nacho Seasoning: A snappy blend of lime juice, olive oil, garlic, spices, and a touch of sugar—this paste soaks into every shred of chicken.
• Chicken Broth: Keeps your chicken moist and creates that saucy base everyone craves on nachos.
• Tomato Paste: Adds savory richness and a little sweetness to the sauce.
• Cumin, Paprika, Onion Powder, Garlic Powder, Oregano, Cayenne: Layer in all the Tex-Mex flavor notes you love!
• Salt & Pepper: Season every step for the best-tasting nachos.
• Avocado, Lime, Cilantro (for Guacamole): Fresh guac is the ultimate finishing touch—skip it, and you’ll regret it!

Variations

Part of the fun of making Loaded Chicken Nachos is how customizable they are—change up the cheese, adjust the toppings, or swap out the protein to match what you have on hand or to suit any crowd. You can easily adapt these nachos for dietary needs or flavor adventures!

• Use Rotisserie or Precooked Meat: Short on time? Shred a store-bought rotisserie chicken or use any gently seasoned cooked protein—pulled pork, beef, or even beans work beautifully.
• Go Vegetarian: Skip the chicken and layer on hearty black beans, pinto beans, or a medley of grilled vegetables for a meatless twist that everyone will love.
• Try Different Cheeses: Pepper jack, Colby, Queso Fresco, or a Mexican cheese blend all melt well and bring unique flavor to your nachos.
• Add More Veggies: Scatter on fresh tomatoes, corn, diced red onions, or even pickled onions for extra bursts of color and crunch.
• Up the Heat: Sprinkle with extra jalapeño slices, a drizzle of hot sauce, or toss a little chipotle in adobo through your chicken if you’re feeling spicy!

How to Make Loaded Chicken Nachos

Step 1: Make the Spiced Chicken

Start by mixing all the homemade nacho seasoning ingredients in a bowl—lime juice, olive oil, plenty of spices, garlic, and just a touch of sugar for balance. Add a splash of chicken broth to make a loose, flavorful paste, then coat your chicken generously, making sure every nook and cranny is covered. Let it marinate while you heat your skillet—the spices will soak in while you prep the other parts.

Step 2: Cook and Shred the Chicken

Heat olive oil in a large skillet over medium-high and sear your marinated chicken for 3 minutes on each side. Remove the chicken and let it rest briefly. Now, return the skillet to the heat and add the rest of the chicken broth, tomato paste, and that leftover seasoning paste—scrape all those golden bits from the bottom of the pan for maximum flavor! While the sauce simmers and thickens, shred or chop your chicken (don’t worry if it’s not fully cooked). Return it to the pan and simmer everything together until the meat is juicy and coated in the luscious sauce.

Step 3: Mash the Quick Guacamole

While the chicken is finishing, combine ripe avocado, lime juice, and chopped cilantro in a bowl. Use a potato masher or fork to mash the avocados until chunky, then season simply with salt and pepper. Taste, and adjust for brightness—the fresh lime and herbs make all the difference here. Trust me, this two-minute guac will vanish fast!

Step 4: Assemble and Bake the Nachos

Preheat your oven to 180°C/350°F. Spread half your tortilla chips on a large baking sheet or oven-safe platter, slightly overlapping. Scatter over half the warm chicken and half the cheese. Repeat with another layer of chips, the rest of the chicken and more cheese (don’t skimp, this is nacho heaven!). Bake for 7 minutes or until the cheese is gloriously melted and bubbly, and then it’s time to load them up with toppings!

Step 5: Pile on the Toppings and Serve

Remove your piping hot Loaded Chicken Nachos from the oven and immediately sprinkle over chopped cilantro and jalapeño slices. Add generous dollops of quick guacamole and sour cream, and let everyone dig right in while it’s all gloriously melty and fresh.

How to Serve Loaded Chicken Nachos

Garnishes

The crowning glory for Loaded Chicken Nachos is in the garnishes! A bright shower of chopped cilantro, plenty of fresh (or pickled) jalapeño slices for spice, plus creamy guacamole and cool sour cream—these toppings bring punchy color and delicious freshness to every bite.

Side Dishes

These nachos are a meal in themselves, but if you want to round things out, serve them with a crisp salad (think lime-dressed slaw or Mexican street corn salad), a pot of refried beans, or some spiced rice. A pitcher of icy margaritas or agua fresca on the side never hurts, either!

Creative Ways to Present

Think beyond the sheet pan—serve Loaded Chicken Nachos on a rustic wooden board for sharing, assemble mini individual trays for personal portions, or even scoop them into crispy lettuce cups for something lighter. For parties, keep the toppings on the side for a DIY nacho bar—it’s a guaranteed hit!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftover nachos (which rarely happens!), transfer everything to an airtight container. Nachos are best enjoyed fresh out of the oven, but leftovers will keep in the fridge for up to 2 days. Be sure to store guacamole and sour cream separately so nothing gets too soggy!

Freezing

While tortilla chips don’t freeze well, the chicken filling absolutely does! Make a double batch of the seasoned chicken, let it cool, then store in freezer-safe bags or containers for up to three months. Defrost and use it for speedy nachos, tacos, or rice bowls whenever the craving hits.

Reheating

For best results, spread leftovers on a baking tray and warm in a 180°C/350°F oven for about 7 minutes. This keeps the chips as crisp as possible and remelts the cheese. Add a fresh sprinkle of cheese and toppings once hot, and enjoy the revived crunch!

FAQs

Final Thoughts

There’s something so joyful about sharing a mountain of Loaded Chicken Nachos at the table—so go on, whip up a tray and watch the smiles light up! Whether it’s family movie night or a get-together with friends, this irresistible recipe is always a crowd favorite. Enjoy, and don’t forget the extra napkins!

Print