Shredded Chicken Nachos Recipe

Ingredients

• 15 mlvegetable oil
• 1 smallwhite onion, chopped
• 280 g (2 cups)shredded rotisserie chicken
• 240 ml (1 cup)enchilada sauce
• 1/2 bagwhite tortilla chips
• 425 g (15 oz)black beans, drained and rinsed
• 283 g (10 oz)shredded Mexican cheese
• 2avocados, skinned, pitted and chopped
• 113 g (4 oz)cotija cheese
• 113 g (4 oz)sliced black olives
• 15 g (1/4 cup)green onion, chopped
• To tastepickled jalapeños
• To tastesour cream or Mexican crema
• To tasterestaurant-style salsa

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the chicken

   Warm the oil in a medium frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 3–4 minutes, until softened. Stir in the shredded chicken and enchilada sauce, then cook until heated through.

3. 3

   Layer the nachos

   Spread one-third of the tortilla chips in an even layer on a baking tray or oven-safe platter. Add one-third each of the black beans, chicken mixture and shredded cheese. Repeat the layers twice more.

4. 4

   Bake until melted

   Put the tray in the oven and bake for 10–12 minutes, until the cheese has melted and the chip edges are lightly browned.

5. 5

   Add the toppings

   Take the nachos out of the oven and top with avocado, cotija, black olives, green onion and pickled jalapeño. Drizzle with sour cream or Mexican crema and serve straight away, with salsa on the side.

What are chicken nachos?

Nachos are a shareable dish associated with northern Mexico, built around tortilla chips and toppings. This version turns them into a substantial tray of food with shredded chicken, beans and two cheeses.

The saucy chicken seasons the layers, while avocado, olives and jalapeños bring contrasting freshness, salt and tang. Layering the toppings throughout helps spread them across the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 28g protein, 14g carbs, 26g fat.

The tortilla chips and beans provide most of the carbohydrates, while the oil, cheeses, avocado and sour cream contribute much of the fat. Chicken and cheese supply protein. Serve a portion with a green salad or extra fresh vegetables to add a crisp contrast.

The chicken and sauce

Rotisserie chicken: it is already cooked, so it only needs warming in the pan. Shredded pieces tuck between the chips more easily than large chunks.

Enchilada sauce: warming it with the chicken and softened onion coats the meat before assembly. Stir until everything is hot, but avoid cooking it for so long that the mixture dries out.

Layer for even coverage

Chips: spread them in an even layer, then divide the beans, chicken and cheese into thirds. Repeating the layers means more of the tray gets toppings, rather than leaving everything on the surface.

Tray: use a baking tray or an oven-safe platter large enough to hold the layers without piling them too deeply. Keep the chips fairly level so the cheese melts across them.

Look for melted cheese

Oven cue: bake at 200°C (400°F) for 10–12 minutes, checking towards the end. The cheese should be melted and the edges of the chips lightly browned.

Texture: the aim is warm, cheesy toppings with some crunch left in the chips. Serve promptly, since the sauce and toppings soften them as they stand.

Finish with fresh toppings

Avocado and green onion: add these after baking to keep their fresh character. Cotija, olives and pickled jalapeños add salty, briny and sharp notes.

Sour cream or Mexican crema: drizzle it over the tray just before serving, or let everyone add their own. Serve salsa on the side so diners can choose how much to add.

Serving a crowd

Bring the tray to the table while it is hot and let everyone pick up portions. A simple green salad or sliced vegetables can add a cool, crisp contrast to the cheesy layers.

For easier sharing, arrange small plates and napkins nearby. If the group is large, make separate trays rather than stacking the nachos too deeply.

Recipe notes & tips

• Drain and rinse the black beans well so they do not add excess moisture to the layers.
• Spread the chips out before adding toppings to help the cheese melt evenly.
• Keep the chicken mixture hot before assembling so the short bake is enough to warm the tray through.
• Prepare the avocado and other toppings while the nachos bake.
• Serve the nachos as soon as they come out of the oven for the best chance of keeping the chips crisp.

Variations

• Add sweetcorn: scatter drained sweetcorn between the layers for extra sweetness.
• Bring the heat: add extra pickled jalapeños over the finished tray.
• Use pinto beans: swap them for the black beans after draining and rinsing.
• Change the cheese: use a good-melting grated cheese in place of the Mexican cheese.
• Make it vegetarian: leave out the chicken and add extra beans in its place.

Common mistakes to avoid

• Overloading one layer: the centre can become difficult to serve; divide the toppings evenly into thirds.
• Skipping the bean rinse: excess liquid can make the chips soggy; drain and rinse them thoroughly.
• Baking too long: chips can become overly browned; start checking at 10 minutes.
• Adding avocado before baking: it loses its fresh texture; add it after the tray comes out of the oven.
• Letting the tray stand: the toppings soften the chips over time; serve immediately.

How to store

For the best texture, serve these nachos immediately. If you have leftovers, refrigerate them in a covered container for up to 2 days; the chips will soften, and reheating in the oven can help restore some crispness.

Frequently asked questions