Chicken Nachos are the perfect thing for a busy weeknight dinner. They are easy to throw together using leftover chicken and can be customized using whatever Mexican toppings your gang enjoys.
Oooh that yummy, cheesy, melty goodness.
We love, love, love the Chicken Nachos at Mexico Joe’s restaurant in Stillwater, Oklahoma.
We’ll occasionally drive all the way up there just to get some Chicken Nachos.
When I was in college in Stillwater, I used to go to Mexico Joe’s with my roommate, Joyce.
I would always get the Chicken Nachos Supreme.
Technically, the Chicken Nachos are more like an appetizer I think but they are so, so good.
Emily and I usually share a plate.
I’ve been wanting to recreate this dish at home and I think I’ve finally found the magic.
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Key to Success #1 – Start With Restaurant-style Chips
The tortilla chips are the base for these wonderful nachos.
You’ll want to use a restaurant-style tortilla chip that is thick enough to hold up to the chicken and the toppings.
I’m a fan of Tostitos chips but any restaurant-style variety of tortilla chips will work just fine.
Key to Success #2 – Salsa Chicken!
If I could give you one tip, it would be to make this Salsa Chicken as soon as possible.
It’s absolutely perfect for Chicken Nachos or pretty much any other Mexican Chicken dish.
You can make Salsa Chicken in your Instant Pot or in your slow cooker.
It’s just two ingredients – chicken breasts and salsa.
I can’t sing its praises enough.
It’s really just that good and that simple.
Key to Success #3 – Make the Cheesy and Melty
I like to use a Mexican-blend cheese that contains Sharp Cheddar, Colby and Monterey Jack.
I think the Mexican-blend cheese melts so well and has a lot of flavor to it. But, like always, you can use any type of cheese that you prefer.
Once you’ve layered the chips, chicken, and cheese, the whole thing goes into the oven to broil for just 3-4 minutes until the cheese melts.
You’re already using warm chicken so you’re not really heating the dish.
You’re mostly just melting the cheese and making it all ooey gooey and delicious.
Be sure to watch your Chicken Nachos under the broiler to make sure they don’t burn.
That would make us all really sad if our Chicken Nachos burned!
After the Chicken Nachos come out of the oven, you can top them with anything you’d like – how about some lettuce and tomato?
Do you like guacamole? What about sour cream?
Do you like jalapenos on yours?
Really, you can use whatever you want. The sky is the limit.
These Chicken Nachos can be served as an appetizer or as a meal.
The possibilities are really endless.
What do you like on your Chicken Nachos? Leave me a comment and let me know.
Save this Chicken Nachos recipe to your favorite Mexican Food board or your Chicken Recipes board.
Chicken Nachos
Ingredients
- 1 bag restaurant-style tortilla chips
- 2 cups Salsa Chicken or shredded chicken
- 2 cups Mexican-blend cheese
Instructions
- Preheat oven on Broil setting. Spray oven-safe plate or platter with cooking spray.
- Microwave shredded Salsa Chicken for 2-3 minutes until warm.
- Spread chips on plate in a single layer. Top with half the warmed chicken and sprinkle with half the cheese.
- Make another layer of chips followed by shredded chicken and then cheese.
- Put plate under the broiler for 2-3 minutes until cheese is melted and bubbly.
- Top with your choice of toppings.
Notes
Equipment
Nutrition
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