Easy Chicken Nachos

These chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like heat, add jalapeño slices at the end. The quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers to use.

Chicken Nachos

Serves 6

Active Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 6 ounces corn tortilla chips or multigrain tortilla chips
• 1 (8-ounce) package shredded Mexican-blend cheese (2 cups), divided
• 2 cups shredded cooked chicken breast
• 1 teaspoon neutral oil, such as canola or avocado
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 1/2 cups chopped plum tomatoes
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 2 small avocados, chopped
• 1 tablespoon fresh lime juice
• 1/4 cup finely chopped red onion
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeño pepper, sliced (optional)

Directions:

1. Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper or foil. Arrange tortilla chips in a single layer on the pan. Sprinkle the chips evenly with 1 cup cheese.
2. Combine chicken, oil, cumin, chili powder and salt in a medium bowl; toss until the chicken is coated. Sprinkle the chicken evenly over the cheese and chips. Sprinkle tomatoes and beans evenly over the chicken layer and top evenly with the remaining cheese. Bake until the cheese is melted and the toppings are hot, about 10 minutes.
3. Meanwhile, toss avocado with lime juice in a small bowl. Top the baked nachos evenly with the avocado, red onion, and cilantro. If desired, top with jalapeño slices.

Recipe nutrition per serving: 514 Calories, Total Fat: 30 g, Saturated Fat: 9 g, Cholesterol: 60 mg, Carbohydrates: 39 g, Fiber: 10 g, Total Sugars: 3 g, Protein: 26 g, Sodium: 448 mg, Vitamin A: 868 IU.

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©2026 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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