Shredded Chicken Nachos Recipe: The Ultimate Cheesy, Crispy Party Favourite

Shredded chicken nachos are the perfect crispy, cheesy, and fully customisable dish for game nights, Cinco de Mayo, or a casual dinner.

This foolproof guide will teach you how to cook and season chicken for nachos like a pro, along with the tastiest topping ideas. With just a handful of simple ingredients and an oven, you can create a dish that rivals the best Mexican restaurant nachos—and your guests will thank you!

Yields: 8 servings

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

No party menu is complete without a chicken nachos recipe. Pair it with other delicious Mexican dishes, like a creamy guacamole recipe or a sweet-and-spicy street corn dish.

If you’re in the mood for another flavourful meat dish, try slow-roasted chicken wings—the perfect blend of crispy skin and juicy meat. And for a refreshing pairing, a pineapple margarita is a must!

Ingredients for Shredded Chicken Nachos

You don’t need expensive ingredients to make this easy shredded chicken nachos recipe. A few pantry staples will help you create a restaurant-quality dish at home.

Key Ingredients:

Chicken: Whether you prefer boneless chicken breasts or thighs, this recipe works with both. Roasting the chicken with spices before shredding enhances its flavour. For convenience, you can also use rotisserie chicken, slow-cooked chicken, or grilled chicken for a smoky touch.
Oil: Olive oil is ideal, but any neutral vegetable oil, like avocado oil, works too.
Seasoning: A smoky, robust mix of chilli powder, cumin, salt, and pepper creates the perfect spice blend. Pre-made taco seasoning is also a quick alternative.
Enchilada Sauce (Optional): This adds a rich, savoury touch. Use a store-bought brand or make homemade enchilada sauce for extra flavour.
Tortilla Chips: Sturdy, restaurant-style tortilla chips are best, as they hold toppings well without becoming soggy.
Cheese: Shredded cheese ensures even melting. Monterey Jack, Pepper Jack, mozzarella, or Colby Jack work well. A blend of cheddar and Monterey Jack provides a tangy, creamy taste.
Black Beans: These add a mild sweetness and hearty texture. Pinto beans are a good substitute for a creamier consistency.

Best Toppings for Chicken Nachos

Customising your loaded chicken nachos is the best part! These toppings enhance the authentic Mexican flavours.

Topping Ideas:

Salsa: Fresh cherry tomato salsa adds a vibrant kick. No time? Use diced tomatoes.
Guacamole: Creamy, garlicky, and zesty, it’s a nacho essential.
Jalapeños: Use fresh for a crisp texture or pickled for a tangy twist.
Sour Cream: A cooling contrast to the spiced chicken and cheese nachos.
Corn: A sweet, colourful addition to the mix.
Olives: Black olives bring a salty, briny depth.
Lime Juice: A squeeze enhances the dish’s freshness.
Pickled Red Onions: These add a balance of tang and crunch.

How to Make Shredded Chicken Nachos

This easy nachos recipe requires minimal effort, making it a great last-minute appetiser. If using leftover chicken or rotisserie chicken, start at step 7.

Step-by-Step Instructions:

Preheat oven to 200°C (400°F).
Pat chicken dry with paper towels and place on a baking sheet.
Season with olive oil, chilli powder, cumin, salt, and pepper.
Bake for 15-20 minutes or until the internal temperature reaches 75°C (165°F).
Shred the chicken with two forks.
(Optional) Toss the shredded chicken with enchilada sauce, then broil for 2 minutes.
Lower oven temperature to 175°C (350°F) and line a baking tray with parchment paper.
Layer tortilla chips on the tray, then add half the cheese, black beans, and shredded chicken.
Add a second layer of chips, followed by the remaining cheese, beans, and chicken.
Bake for 15-18 minutes until cheese melts.
Top with favourite toppings and serve immediately!

How to Store & Reheat Chicken Nachos

For best texture, assemble nachos fresh before serving. If making ahead, store components separately.

Storage: Keep leftover nachos in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven at 175°C (350°F) for 5-10 minutes to restore crispiness.
Avoid the microwave, as it makes nachos soggy.

FAQs About Chicken Nachos

What’s the best cheese for chicken nachos?

Monterey Jack, cheddar, or a Mexican cheese blend melts well and enhances flavour.

Can I make nachos without an oven?

Yes! Assemble on a microwave-safe plate and microwave in 30-second bursts until the cheese melts.

How do I prevent soggy nachos?

Use thicker tortilla chips, bake at a high temperature, and avoid excessive wet toppings before baking.

Can I use frozen chicken?

Yes, but thaw it completely before cooking for even seasoning.

Are chicken nachos gluten-free?

Yes, if using gluten-free tortilla chips and seasonings.

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Shredded Chicken Nachos Recipe: The Ultimate Cheesy, Crispy Party Favourite