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 They will not be as crisp or crunchy as when you originally made them.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.
Sonia
I love how easy sheet pan meals are, and nachos just make everything better. Do you think this would work with leftover grilled chicken? I’m always looking for ways to use it up.
Beth Pierce
Yes it works very well with leftover chicken!
Joy
Delicious! I made it without the jalapeños (no to the spice lol) and it was a huge hit!!
Thanks for the easy to follow recipe.
Beth Pierce
The pleasure is all mine, Joy!
Victoria Prasad
I know this is going to be a hit at my house! I’ll give it a whirl the next time the kids visit. Looking forward to all of the deliciousness!
Beth Pierce
Thank you, Victoria! Enjoy!
Angela
This chicken nachos recipe turned out so delicious! The entire family loved it…I can’t wait to make it again!!
Beth Pierce
So glad that everyone loved them, Angela!
Tara
These were the perfect way to use my leftover rotisserie chicken. I used my own cheese blend and they turned out great.
Beth Pierce
Thank you, Tara! So glad that you liked the nachos!
Claudette
Nice. It’s the perfect combination of chicken dinner and Taco Tuesday main course. I love it!
Paula
This was so tasty! I love the queso topping! I couldn’t get enough.
Beth Pierce
Thank you, Paula!
Catalina
These chicken nachos were next-level good! So easy to throw together and absolutely loaded with flavor. Perfect for a movie night snack!
Beth Pierce
So glad that you liked them, Catalina!
Mahy
These nachos are perfect for a small party (or a big one really) – mine went super well, everyone was happy!
Beth Pierce
Thank you, Mahy!
Sue
Another great use for store-bought rotisserie chicken! I am exhausted by the time I get home from the market and this really helps save time and energy.
Beth Pierce
I agree, Sue!