Loaded Chicken Nachos are the ultimate crowd-pleaser, perfect for game days, family gatherings, or a quick weeknight treat. This recipe layers crispy tortilla chips with tender, seasoned shredded chicken, melted cheese, and a medley of fresh and zesty toppings. With every bite, you’ll experience a burst of flavor—from the smoky, spiced chicken to the creamy avocado and bright lime zest. Customizable and easy to assemble, these nachos bring a festive vibe to any table!
Ingredients:
For the Chicken:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons water or chicken broth
For the Nachos:
- 1 large bag tortilla chips
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup black beans (drained and rinsed)
- ½ cup corn (canned or fresh)
- ¼ cup pickled jalapeños
Toppings:
- 1 large tomato, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- ¼ cup sour cream or Greek yogurt
- ¼ cup salsa or pico de gallo
- Lime wedges for serving
Instructions:
- Prepare the Chicken:
- In a medium skillet, add the shredded chicken, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Stir in the water or chicken broth.
- Cook over medium heat for 5-7 minutes, stirring occasionally, until the chicken is warmed through and coated with the spices. Set aside.
- Assemble the Nachos:
- Preheat your oven to 375°F (190°C).
- On a large baking sheet or oven-safe platter, spread a layer of tortilla chips. Sprinkle half of the shredded cheese over the chips, followed by half of the chicken, black beans, corn, and pickled jalapeños.
- Repeat with another layer of chips, cheese, chicken, beans, corn, and jalapeños.
- Bake the Nachos:
- Place the nachos in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
- Add Toppings:
- Remove the nachos from the oven and top with diced tomatoes, avocado, red onion, and cilantro.
- Drizzle with sour cream or Greek yogurt and add dollops of salsa or pico de gallo. Serve with lime wedges on the side.
Tips:
- Make it vegetarian by swapping the chicken for sautéed mushrooms or extra beans.
- For added flavor, sprinkle with crumbled queso fresco or feta before serving.
- Serve immediately to enjoy the crispness of the chips and the freshness of the toppings.
