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Loaded Chicken Nachos

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Loaded Chicken Nachos are the ultimate crowd-pleasing appetizer or casual dinner, featuring crispy tortilla chips layered with seasoned chicken, melted cheese, beans, vegetables, and fresh toppings. They’re perfect for game days, parties, movie nights, or quick family meals.

Ingredients

  • 12 oz restaurant-style tortilla chips
  • 2 cups cooked chicken breast, shredded or diced
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 jalapeño, sliced
  • 1 cup diced tomatoes
  • 1/2 cup red onion, finely diced
  • 1/2 cup guacamole
  • 1/2 cup sour cream
  • 1/2 cup salsa or pico de gallo
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup sliced black olives (optional)
  • 1 avocado, diced (optional)
  • Lime wedges, for serving

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a skillet over medium heat. Add the cooked chicken and taco seasoning, tossing until evenly coated and heated through.
  3. Spread half of the tortilla chips in an even layer on a large baking sheet or oven-safe platter.
  4. Sprinkle half of the cheddar and Monterey Jack cheeses over the chips.
  5. Add half of the seasoned chicken, black beans, corn, jalapeños, tomatoes, and red onion.
  6. Repeat the layers with the remaining chips, cheese, chicken, and vegetables.
  7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and top with guacamole, sour cream, salsa or pico de gallo, fresh cilantro, black olives, and diced avocado if desired.
  9. Serve immediately with lime wedges.

Notes

  • Rotisserie chicken is a great time-saving option.
  • Substitute ground beef, shredded pork, or turkey for the chicken if desired.
  • Use Pepper Jack cheese or extra jalapeños for a spicier version.
  • Add refried beans, sautéed mushrooms, or roasted bell peppers for additional flavor.
  • Wait to add cold toppings until after baking to keep the chips crisp.
  • Store leftovers without cold toppings in the refrigerator for up to 2 days and reheat in the oven or air fryer.
  • Use certified gluten-free tortilla chips and taco seasoning for a gluten-free version.

Nutrition

Find it online: https://thefamilycooking.com/loaded-chicken-nachos/