These Loaded Chicken Nachos are absolutely LOADED with crispy chips, tender veggies, flavorful chicken, beans, corn, and of course, LOADS of cheese. Quick, easy, totally customizable, and delicious.
These loaded chicken nachos are part THREE of what to make with my Healthy Crockpot Mexican Chicken.
Trevor and I are almost always in sync when it comes to food. And we both LOVE nachos. Usually, when we go out to dinner we’ll split an appetizer and it’s pretty much always nachos. When I’m at a loss as to what to make for dinner, I’ll make nachos. So basically, I’d consider us experts when it comes to nachos.
Well, folks, these loaded chicken nachos are EVERYTHING! Crunchy chips, tender veggies, flavorful chicken, beans, corn, and loads of cheese? I’m SO in!
The great thing about loaded nachos is that you get to customize them just how you like! Use any, or all, of these ingredients to construct your ultimate loaded nacho dish!
- Chips – pick YOUR favorite tortilla chips! I used Food Should Taste Good multigrain tortilla chips. The heartiness of the multigrain chip really holds up well to the moist chicken and veggies.
- Chicken – I used leftover chicken from my Crockpot Mexican Chicken Recipe. Pressed for time? Use any leftover chicken you have on hand . . . I LOVE using leftover store-bought rotisserie chicken!
- Yellow Onion, Red Bell Pepper, and Green Bell Pepper – the classic Mexican food veggie combo. Adds flavor, texture, and color! That being said, feel free to use your favorite veggies: sautéed zucchini, mushrooms, etc.
- Black Beans – you can either use canned black beans or, for more flavor, this Easy Black Beans Recipe is absolutely delish.
- Corn – adds color, a “pop” of texture, and a bit of sweetness.
- Shredded Cheese – melts over the nachos for that gooey, cheesy texture. Use whatever you have on hand: cheddar, monterey jack, or for extra spice: pepperjack!
These ingredients make up the base of our loaded chicken nachos, but what are nachos without toppings?! We’ll talk about those below. 😉
How to make loaded chicken nachos
Quick, easy, and versatile . . . nachos are my go to for weeknight dinners when I don’t know what to cook!
- Sauté veggies in a nonstick pan.
- Layer chips, veggies, chicken, beans, corn, and cheese in an 8 or 9 inch cake pan lined with parchment paper. Repeat with remaining ingredients.
- Cover with aluminum foil and bake then serve with optional toppings!
Like I said before, when I’m at a loss for what to make for dinner, it’s nachos toooo the rescue!
I typically always have tortilla chips and cheese on hand and then I throw whatever else I can find in! If I don’t have leftover chicken, I’ll double up on beans for extra protein or try my taco meat instead. No bell peppers? No problem! Use drained canned green chiles instead. You get the idea.
If there’s one thing that you absolutely can’t mess up, it’s nachos!
What to serve with loaded chicken nachos
Other than the chips and cheese, the toppings are the BEST part of nachos. You can “load” these nachos with any of your favorite toppings! Here are some of my personal favorites:
- Cilantro – adds a nice freshness and lightness to an otherwise rich and heavy dish!
- Pico de Gallo – use store-bought or even my homemade pico de gallo. More veggies and fresh flavors? Yes please!
- Guacamole – again, use store-bought or my favorite homemade guacamole. I love the creaminess this adds.
- Salsa – I like to use hot salsa for some serious spice but use your favorite salsa for these nachos or try this homemade salsa recipe!
- Sour Cream – gives the nachos a tanginess and creaminess. This is my number one must have for nachos! Don’t have sour cream? Try plain greek yogurt instead!
- Cotija or crumbled feta – cotija is more traditional, but crumbled feta is easier to find. Both add a wonderful salty, tang to the nachos.
Trevor and I also love to make these easy margaritas to go along with our nachos! Because, hellllooo, what’s Mexican food without a good marg?! What would YOU serve with these nachos? Let me know in the comments below!
How to store
These nachos are best served immediately, but if you do have leftovers, you can store them in an airtight container in the fridge for up to two days. I don’t recommend any longer than that because the chips will start to get soggy.
If you have leftover unassembled nacho components (extra chicken, beans, etc), store them in separate containers in the fridge for up to 4 days.
How to reheat nachos
Before you reheat your nachos, make sure that you remove any cold toppings—like sour cream, lettuce, or salsa. Then follow these steps to reheat your nachos:
- Preheat oven to 325 degrees F.
- Remove cold toppings.
- Place nachos back into an 8 or 9 inch cake pan lined with parchment paper
- Cover the nachos in foil.
- Reheat for 10-20 minutes depending on how much you have leftover and how crispy you like your chips.
- Add your cold toppings back in and enjoy a second time!
Loaded Chicken Nachos Recipe
Equipment for this recipe
- 1 tablespoon butter
- 1/2 yellow onion diced
- 1/2 red pepper diced
- 1/2 green pepper diced
Loaded Chicken Nachos
- 1-2 (5.5 oz) bag(s) tortilla chips I used Food Should Taste Good Multigrain Tortilla Chips
- 1 cup Crockpot Mexican Chicken
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can corn drained
- 1 (8 oz) package shredded Mexican style cheese
- Pico de Gallo
- Sour cream
- Melt butter over medium heat in a skillet.
- Once melted, add vegetables and cook for 5 minutes, or until cooked to your liking.
- Season with salt and set aside.
Loaded Chicken Nachos
- Preheat oven to 425 degrees F and line an 8 or 9" cake pan with parchment paper.
- To the pan add a layer of chips, then vegetables, chicken, beans, corn, and cheese.
- Repeat with remaining ingredients.
- Cover with foil and bake for 10-20 minutes or until everything has heated through and cheese has melted.
- Serve with optional toppings and enjoy!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.