Baked Chicken Nachos Recipe
Baked Chicken Nachos Recipe photo by Taste of Home

Baked Chicken Nachos Recipe

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Here’s a party appetizer that’s delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband likes this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings


  • 2 medium sweet red peppers, diced
  • 1 medium green pepper, diced
  • 3 teaspoons canola oil, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 2-1/4 cups shredded rotisserie chicken
  • 4-1/2 teaspoons lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 7-1/2 cups tortilla chips
  • 8 ounces pepper Jack cheese, shredded
  • 1/4 cup thinly sliced green onions
  • 1/2 cup minced fresh cilantro
  • 1 cup (8 ounces) sour cream
  • 2 to 3 teaspoons diced pickled jalapeno peppers, optional


  1. In a large skillet, saute peppers in 1-1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a small bowl. In the same skillet, saute the beans, garlic, oregano and cumin in remaining oil for 3 minutes or until heated through.
  2. Meanwhile, combine the chicken, lime juice, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions and cilantro. Repeat layers.
  3. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream and pickled jalapenos if desired. Yield: 16 servings.
Originally published as Baked Chicken Nachos in Simple & Delicious November/December 2006, p35

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Feb. 8, 2016

"This was really good, a little to much chips for my liking. I will make it again but with less chips. I also added sliced black olives & grape tomatoes (halved)."

Reviewed Nov. 23, 2015 Edited Jan. 11, 2016

"This is fantastic! I have made it 3 times and everyone said it was a keeper. I serve with avocado and salsa. I just have to add, after making this about 6 times now, you can just add the chicken to the mixture in the skillet, as well as corn and green chili's. It is such a flexible and easy recipe that you can add or take out whatever you prefer. We used carne asada for one of the batches too"

Reviewed Feb. 17, 2015

"These had good flavor, but we found them a little dry."

Reviewed Jan. 16, 2015

"This is taking the place of a Botana that I used to make. This is actually easier and much better! Don't know why I didn't think of it myself. Thanks for the recipe. It's the best! Made it for friends and they loved it, too. Two thumbs up!"

Reviewed Mar. 22, 2010

"quick and delicious"

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