Dinner

Chicken Nachos Recipe

Name: Chicken Nachos Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 1 cup corn kernels (fresh or frozen); 10 ounces baked tortilla chips (about 8 cups); 2 1/4 cups cooked shredded chicken breast; 1 cup canned black beans (drained and rinsed); 1 3/4 cups shredded reduced-fat cheddar or Monterey Jack cheese; 1 tomato (diced); 2 avocados (diced); 1 jalapeño pepper (sliced, optional); 1/3 cup sliced green onions; 1/4 cup chopped fresh cilantro; 1/3 cup nonfat Greek yogurt; Salsa (to taste)

Bylilan Sage October 7, 2026October 7, 2026

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Introduction

These Chicken Nachos are a delicious and satisfying snack or meal, perfect for sharing with friends and family. Loaded with shredded chicken, beans, cheese, and fresh toppings, they are both flavorful and easy to prepare. Enjoy the perfect balance of crispy chips and melty cheese in every bite.

A white rectangular tray is filled with a layered nacho dish starting with a base of crispy yellow tortilla chips. On top, there is a layer of shredded chicken mixed with black beans and melted cheese that adds a creamy texture. The upper layer is topped with bright yellow corn kernels, diced red tomatoes, chopped green onions, chunks of fresh green avocado, and thin slices of red chili peppers. Fresh, chopped cilantro is scattered all over, adding a touch of green contrast. The tray rests on a white marbled surface with some scattered cilantro and a white bowl of extra cilantro leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup corn kernels (fresh or frozen)
10 ounces baked tortilla chips (about 8 cups)
2 1/4 cups cooked shredded chicken breast
1 cup canned black beans (drained and rinsed)
1 3/4 cups shredded reduced-fat cheddar or Monterey Jack cheese
1 tomato (diced)
2 avocados (diced)
1 jalapeño pepper (sliced, optional)
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
1/3 cup nonfat Greek yogurt (for serving)
Salsa (for serving)

Instructions

Step 1: Preheat the oven to 350°F. If using frozen corn, thaw it before assembling the nachos.
Step 2: Arrange half of the tortilla chips evenly on a large baking sheet. Sprinkle half of the shredded chicken, black beans, corn, and cheese over the chips.
Step 3: Add another layer of the remaining tortilla chips and top with the rest of the chicken, black beans, corn, and cheese.
Step 4: Bake in the preheated oven for 10 to 13 minutes, or until the cheese is melted and bubbly.
Step 5: Remove from the oven and immediately top with diced tomatoes, avocado, jalapeño slices (if using), green onions, and cilantro.
Step 6: Serve hot with nonfat Greek yogurt and salsa on the side for dipping or drizzling.

Tips & Variations

For extra spice, add a sprinkle of chili powder or smoked paprika to the chicken before layering.
Substitute the chicken with cooked ground beef, turkey, or a plant-based meat alternative.
Use vegan cheese and Greek yogurt alternatives to make this dish dairy-free.
To save time, use pre-cooked rotisserie chicken shredded at home.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. To reheat, spread the nachos on a baking sheet and warm in a 350°F oven for 8–10 minutes until heated through and cheese is melty again. Fresh toppings like avocado and tomato are best added fresh after reheating.