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Chicken Nachos

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.
  • Makes
    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 shredded Colby-Monterey Jack cheese
  • 1 plum tomato, seeded and diced
  • 2 green onions, chopped


  • Arrange tortilla chips on a 12-in. pizza pan coated with cooking spray.
  • 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.
  • Bake at 350° for 10-14 minutes or until cheese is melted. Top with tomato and green onions; serve immediately.
Nutrition Facts
1 serving: 276 calories, 13g fat (5g saturated fat), 57mg cholesterol, 584mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 21g protein.

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  • jetluvs2cook
    Jun 21, 2017

    I made these for supper tonight and they were so good! I added some cheese sauce and sliced olives! Took it over the top!

  • lurky27
    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

  • KitElaine
    Aug 13, 2012

    No comment left

  • amk4985
    Jul 24, 2012

     quick and delicious

  • Bethshiels
    Jul 24, 2012

    No comment left