Loaded chicken nachos deliver layers of bold, satisfying flavor without any complicated steps. If you’ve been craving a snack (or dinner!) that’s cheesy, crunchy, and packed with tender chicken, this is the recipe for you.
Juicy shredded rotisserie chicken, seasoned black beans, and crisp-tender peppers come together with gooey melted pepper jack cheese and cilantro for a dish that’s impossible to resist.
These nachos are perfect for any occasion, whether you’re feeding a crowd for a game day, whipping up an easy weeknight dinner, or treating yourself to restaurant-quality bites at home.
Not only are they ready in just 35 minutes, but they’re also completely customizable. Add pickled jalapeños for spice, a dollop of sour cream for tang, or even swap the tortilla chips for a healthier base. The possibilities are endless!
My Story Behind These Loaded Chicken Nachos
The first time I made this easy chicken nachos recipe for my family, they disappeared in minutes. It started as an experiment to use up leftover rotisserie chicken and became a hit that I now make year-round.
I wanted to craft the best nachos with rotisserie chicken that wouldn’t feel like an afterthought, but instead the star of any gathering.
Inspired by the layered nachos at a Tex-Mex restaurant I worked at early in my chef career, I knew I had to replicate that same depth of flavor at home.
The lime juice brightens the chicken, while the sautéed peppers and creamy black beans add color, texture, and balance. They’re truly homemade chicken nachos at their finest.
Sharing these nachos is always a treat, but fair warning – you might not want to after tasting these! Let’s dive into how to make them absolutely perfect.
Ingredients for Loaded Chicken Nachos
- 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 sour cream
- 2 to 3 teaspoons diced pickled jalapeno peppers (optional)
Step-by-Step Loaded Chicken Nachos Instructions
- Preheat your oven to 350°F (180°C) and grease a 13×9-inch baking dish to avoid sticking.
- Heat 1-1/2 teaspoons of canola oil in a large skillet over medium heat. Add the diced red and green peppers and sauté for about 3 minutes until they’re crisp-tender. Transfer to a small bowl and set aside.
- In the same skillet, add the remaining canola oil along with black beans, minced garlic, oregano, and cumin. Sauté for 3 minutes until the beans are heated through and fragrant.
- Meanwhile, in a separate bowl, combine the shredded chicken with lime juice, salt, and pepper. Give it a good toss to ensure all the flavors are evenly distributed.
- Start layering: In your prepared baking dish, add half of the tortilla chips, followed by half of the sautéed peppers, bean mixture, seasoned chicken, shredded cheese, green onions, and cilantro. Repeat these layers to build your nachos.
- Bake uncovered for 15-20 minutes, or until the cheese is melted and gooey but the chips remain crispy. You want the dish to be hot throughout.
- Serve hot with a generous dollop of sour cream and, if desired, top with diced pickled jalapeños for a spicy kick.
My Chef Tips for the Best Loaded Chicken Nachos
- Choose fresh toppings: Fresh cilantro, green onions, and lime juice add brightness and balance to the rich flavors.
- Don’t overcrowd the layers: Avoid a soggy middle by keeping each layer even and not too thick.
- Prep ahead: Dice the peppers and shred the cheese in advance to save time.
- Reheating tip: Nachos are best eaten fresh but can be reheated in an oven at 300°F (150°C) for 8-10 minutes to retain crispness.
- Spice it up: For fiery spicy chicken nachos recipe, use a hotter cheese like habanero jack and add extra pickled jalapeños.
Loaded Chicken Nachos FAQs
Can I make loaded chicken nachos healthier?
Absolutely! For a healthy chicken nachos version, swap the tortilla chips with baked whole-grain chips or layer the ingredients over crisp lettuce for a nacho salad.
Can I use a different type of cheese?
Yes! Pepper jack adds spice, but you can use cheddar, Monterey Jack, or even a smoky gouda for a unique twist.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for the crispiest result.
What can I substitute if I don’t have rotisserie chicken?
You can use grilled, baked, or poached chicken in place of rotisserie chicken. Leftover turkey also works well!
How do I keep the chips crispy?
Ensure the nachos are baked just until the cheese melts and serve them right away to keep the chips crunchy.
Make This Loaded Chicken Nachos Tonight
This recipe brings everything you could want: amazing flavors, satisfying textures, and quick prep. It’s perfect for game day, an easy weeknight dinner, or anytime you just need a fun, delicious dish to share. Loaded chicken nachos are a guaranteed hit, and I’m confident that once you try them, they’ll be on regular rotation in your kitchen.
How will you make yours unique? Will you add extra spice, choose a healthier twist, or stick with the classic version? I’d love to hear your spin on these nachos – leave a comment below or tag me on social media to share your results!
Loaded Chicken Nachos
Ingredients
- 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 sour cream
- 2 to 3 teaspoons diced pickled jalapeno peppers, optional
Instructions
- Preheat your oven to 350°F (180°C) and grease a 13x9-inch baking dish to avoid sticking.
- Heat 1-1/2 teaspoons of canola oil in a large skillet over medium heat. Add the diced red and green peppers and sauté for about 3 minutes until they’re crisp-tender. Transfer to a small bowl and set aside.
- In the same skillet, add the remaining canola oil along with black beans, minced garlic, oregano, and cumin. Sauté for 3 minutes until the beans are heated through and fragrant.
- Meanwhile, in a separate bowl, combine the shredded chicken with lime juice, salt, and pepper. Give it a good toss to ensure all the flavors are evenly distributed.
- Start layering: In your prepared baking dish, add half of the tortilla chips, followed by half of the sautéed peppers, bean mixture, seasoned chicken, shredded cheese, green onions, and cilantro. Repeat these layers to build your nachos.
- Bake uncovered for 15-20 minutes, or until the cheese is melted and gooey but the chips remain crispy. You want the dish to be hot throughout.
- Serve hot with a generous dollop of sour cream and, if desired, top with diced pickled jalapeños for a spicy kick.
