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Chicken Nachos Recipe

Chicken Nachos Recipe

Everyone needs a go-to nacho recipe. Change this chicken version by using leftover shredded pork or brisket, and barbecue sauce instead of salsa. —Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 6 cups nacho tortilla chips
  • 1/4 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 3 cups shredded cooked chicken breasts
  • 2 tablespoons taco seasoning
  • 1 cup salsa
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 1 plum tomato, seeded and diced
  • 2 green onions, chopped


  • 1. Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray.
  • 2. In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese.
  • 3. Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately. Yield: 8 servings.

Nutritional Facts

1 serving equals 276 calories, 13 g fat (5 g saturated fat), 57 mg cholesterol, 584 mg sodium, 17 g carbohydrate, 1 g fiber, 21 g protein.

Reviews for Chicken Nachos

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Reviewed Jul. 13, 2015

"Great with blue tortilla chips. I poached about 1 1/2 lbs chicken first, then shredded it with 2 forks. I omitted the chopped onion & oil, then added garlic & taco seasoning & salsa. After baking, I topped with tomatoes & fresh spinach.

- Theresa"

Reviewed Jul. 24, 2012

" quick and delicious"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.