These tasty Chicken Nachos are made easy with Rotisserie Chicken combined with salsa, layered over crisp tortilla chips, and smothered with queso quesadilla cheese and pepper jack cheese. Top with green onion, tomatoes, jalapeno peppers, and cilantro for even more exceptional flavor.
Nachos are great for game day and movie night! They are so easy to make and everyone loves them! I love to serve them at my neighborhood shindigs with pizza sliders, queso dip, and sausage balls.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Rotisserie chicken: Any cooked chicken works with this recipe. I like to use rotisserie chicken because it tastes so good and is very convenient.
- Salsa: Use your favorite thick salsa so it clings to the chicken and does not make the chips soggy.
- Thick tortilla chips: Thicker, sturdier tortilla chips work best for chicken nachos. No one wants mushy chips.
- Cheese: Queso quesadilla, pepper jack, cheddar, Monterey Jack, or a Mexican blend.
- Guacamole: homemade or store-bought
How to Make Chicken Nachos
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
If you are making the guacamole, add the avocados, lemon juice, and cilantro to a bowl. Smash to desired consistency with a fork or pestle. Add the chicken and salsa to a bowl and stir to coat.
Lay the chips on a parchment paper-lined baking sheet. Spread the chicken over the chips and sprinkle with both kinds of cheese. Bake for about 5 minutes or until the cheese is melted and the chips are hot. Top with tomatoes, green onions, jalapeno rings, and chopped cilantro.
Preparation Tips and Storage
- Slice the tomatoes, green onions, and jalapeno up to 24 hours ahead of time and store them in separate airtight containers in the fridge.
- If using diced avocado instead of guacamole, brush it with lime or lemon juice.
- For best results, toast the chips for a few minutes in the oven before adding the cheese and other toppings.
- Nachos are best served promptly.
- Store leftovers in an airtight container. Reheat under the broiler for a couple of minutes. They will not be as crisp or crunchy as when you originally made them.
More Gameday Food
Chicken Nachos
Ingredients
Chicken Nachos
- 2 cups diced or shredded rotisserie chicken
- ½ cup salsa
- 8 ounces thick tortilla chips
- 2 cups shredded queso quesadilla cheese
- 2 cups shredded pepper jack cheese
- chopped tomatoes
- chopped green onions
- jalapeno rings
- chopped cilantro
Easy Guacamole
- 2 avcados, peeled, seeded and diced
- 2 tablespoons lime of lemon juice
- 2 tablespoons chopped cilantro
Instructions
- Preheat to oven to 375 degrees. Line a large baking sheet with parchment paper.
- If making the guacamole add the avocados, lemon juice, and cilantro to a bowl. Smash to desired consistency with a fork or pestle.
- Add the chicken and salsa to a bowl and stir to coat.
- Lay the chips on a parchment paper-lined baking sheet. Place the baking sheet in the oven for 2 minutes. Remove from the oven, spread the chicken over the chips, and sprinkle with both kinds of cheese.
- Bake for 5-6 minutes or until the cheese is melted and the chips are hot. Top with tomatoes, green onions, jalapeno rings, and chopped cilantro.
Notes
- Slice the tomatoes, green onions, and jalapeno up to 24 hours ahead of time and store them in separate airtight containers in the fridge.
- If using diced avocado in place of guacamole brush it with lime of lemon juice.
- For best results, toast the chips for a few minutes in the oven before adding the cheese and other toppings.
- Nachos are best served promptly.
- Store leftovers in an airtight container. Reheat under the broiler for a couple of minutes. They will not be as crisp or crunchy as when you originally made them.
Jocelyn
Summer is almost here and this is perfect for our next get -together with friends. I must make this chicken nachos recipe again. So good!
Lisa
Yum! I just chopped up some left-over chicken last night and I used it for this recipe today. It was delicious and easy. A new family favorite.
Beth Pierce
Thanks, Lisa! I am so happy that you and your family liked the nachos.