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Homemade Mexican Chicken Nachos photo

Mexican Chicken Nachos

Deliciously cheesy and loaded with toppings, these Mexican Chicken Nachos are perfect for any gathering!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Nachos:
  • 1 pound ground chicken (or cooked rotisserie chicken, shredded)
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon olive oil
  • 1 cup canned black beans (drained)
  • 1 cup canned pinto beans (drained)
  • 1 cup canned white beans (drained)
  • 6 cups tortilla chips
  • 1 cup shredded Mexican cheese blend
  • 2 tablespoons pickled jalapeños (sliced)
  • 1 cup shredded lettuce
  • ½ cup black olives
  • ½ cup cherry tomatoes (sliced)
  • 1 whole avocado (sliced)
  • 2 tablespoons red onion (sliced)
  • ½ cup sour cream
  • to taste Fresh cilantro (chopped)
  • to taste Lime slices

Equipment

  • Large skillet
  • Baking sheet
  • Mixing spoon
  • Knife and cutting board
  • Measuring spoons

Method
 

Instructions
  1. In a large skillet over medium heat, add the olive oil. Once heated, add the ground chicken. Season it with kosher salt, chili powder, paprika, black pepper, cumin, and coriander. Cook until the chicken is browned and cooked through, about 7-10 minutes. If you’re using rotisserie chicken, skip this step and shred the chicken for later use.
  2. Stir in the drained black beans, pinto beans, and white beans into the skillet. Cook for an additional 2-3 minutes until the beans are heated through and well combined with the chicken and spices.
  3. Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in an even layer. Top the chips generously with the chicken and bean mixture, followed by a layer of shredded Mexican cheese blend.
  4. Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to ensure they do not burn.
  5. Once out of the oven, top your nachos with pickled jalapeños, shredded lettuce, black olives, sliced cherry tomatoes, avocado, and red onion. Finish with a dollop of sour cream and a sprinkle of fresh cilantro.
  6. Serve your Mexican Chicken Nachos hot, garnished with lime slices for an extra zesty kick. Dive in and enjoy every cheesy, flavorful bite!

Notes

  • For extra crunch, add grilled or roasted corn.
  • Substitute chicken with ground turkey, beef, or shredded pork.
  • Use fresh tortilla chips for the best texture.