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Ultimate Restaurant-Style Chicken Nachos Recipe

Ultimate Restaurant-Style Chicken Nachos is a delicious weeknight go-to recipe. There’s something magical about sitting down to a big plate of nachos, loaded with melty cheese and flavorful toppings. Easy to prepare, delicious, and sure to be a big hit! Hearty enough for a meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, lunch, Main Course, Snack
Cuisine: American, Mexican
Keyword: 30 minute meal, afterschool snack, copycat, easy meals, easy recipe, Gameday food, lunch recipe, restaurant recipe, summer recipe
Servings: 6 Servings
Calories: 579kcal

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Kitchen Essentials

Half Sheet Pan
Half Sheet Pan
Cast Iron
Cast Iron
Prevent your screen from going dark

Ingredients

For the Nachos:

  • 1 Bag Tortilla Chips sturdy tortilla chips or homemade tortilla chips
  • 2 Cups Chicken shredded (use leftover chicken or store-bought rotisserie chicken)
  • 2 Cups Mexican Blend Cheese or a mix of Monterey Jack cheese and cheddar
  • 15 Ounces Refried Beans or pinto beans, 1 can
  • 15 Ounces Black Beans 1 can drained and rinsed
  • 1 Cup Tomatoes diced or cherry tomatoes
  • 1/2 Cup Black Olives sliced
  • 1/2 Red Onion diced
  • 1/4 Cup Green Onions chopped
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Taco Seasoning
  • 1 Tablespoon Olive Oil

Optional Toppings:

  • Pico de gallo
  • Diced avocado or guacamole
  • Sour cream
  • Homemade salsa
  • Lime wedges
  • Queso fresco

Instructions

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large skillet, heat the olive oil over medium-high heat. Add the shredded chicken, garlic powder, chili powder, and taco seasoning. Stir to coat the chicken evenly and cook for 2–3 minutes to heat through. Set aside.
    2 Cups Chicken, 1 Teaspoon Garlic Powder, 1 Teaspoon Chili Powder, 1 Teaspoon Taco Seasoning, 1 Tablespoon Olive Oil
  • Spread a single layer of restaurant-style tortilla chips on the prepared sheet pan. Top the chips with refried beans, black beans, and half of the shredded chicken.
    1 Bag Tortilla Chips, 15 Ounces Refried Beans, 15 Ounces Black Beans
  • Sprinkle lots of cheese over the nachos. Use a mix of Mexican blend, Monterey Jack cheese, or your favorite types of cheese for the best flavor.
    2 Cups Mexican Blend Cheese
  • Bake in the preheated oven for 10–15 minutes, or until the cheese is fully melted and bubbling.
  • Add toppings. Once out of the oven, top the nachos with the remaining chicken, black olives, red onion, green onions, and any cold toppings like pico de gallo, diced avocado, or a dollop of sour cream.
    1 Cup Tomatoes, 1/2 Cup Black Olives, 1/2 Red Onion, 1/4 Cup Green Onions, Pico de gallo, Diced avocado or guacamole, Sour cream, Homemade salsa, Queso fresco
  • Garnish with lime wedges and enjoy your loaded chicken nachos right off the sheet pan.
    Lime wedges

Nutrition

Calories: 579kcal | Carbohydrates: 64g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 1066mg | Potassium: 516mg | Fiber: 13g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 5mg | Calcium: 544mg | Iron: 3mg