Loaded with chicken, tortilla chips, lots of cheese and whatever toppings you may desire, these skillet chicken nachos are the perfect appetizer recipe. It doesn’t hurt that they can be finished in under 30 minutes.
I love appetizer/meals that can be shared with everyone. From pepperoni bread to shrimp crostini to corned beef poutine. They are easy to make and so tasty, you want it all to yourself.
Speaking of shareable appetizers, I mean who doesn’t love nachos? It’s just one of those dishes that is comfort 101. I feel like most people think of beef nachos though. For me I associate nachos with chicken, and not just any chicken, chicken with taco seasoning.
With crisp tortilla chips, shredded chicken with spices, gooey melted cheese and a variety of toppings, what is not to like? Add in the fact that you can have them ready to serve in less than 30 minutes.
What makes them even better is they are made in one dish so less cleanup, making it really tough to beat these skillet nachos. That and the fact that it is loaded with tons of cheese.
Anyways these shredded chicken nachos be easier or tastier! And if you love guacamole, make your own. Fresh is so much better than store-bought.
What Ingredients are in this Chicken Nachos Recipe?
- Boneless, skinless chicken breasts or tenderloins – can also use rotisserie chicken if you don’t want to cook the chicken.
- Olive oil – used to cook the chicken in.
- Taco seasoning – fajita seasoning works as well or you can make your own homemade taco seasoning.
- Tortilla chips – use a sturdy chip that won’t break under the weight of the ingredients.
- Pepper Jack cheese – if you don’t want the extra kick, use Monterey Jack cheese as it melts well too.
- Black beans, dice tomatoes, green onions, black olives, jalapeños – use whatever toppings you like to add.
- Salsa, sour cream and guacamole – great for dipping the nachos in.
How to Make Chicken Fajita Nachos
- Preheat oven to 425°F. Heat olive oil over medium-high heat in cast iron skillet. Add chicken and cook for 4 minutes per side or until golden brown. Shred and add taco seasoning and mix until the chicken is coated. Remove chicken and wipe down skillet.
- Spread tortilla chips in even layer over the bottom of the skillet. Add half the chicken, half the toppings of your choice
- Add half the cheese.
- Add a second layer of tortilla chips and top with the remaining chicken, beans and cheese.
- Place skillet in oven and bake for 10-15 minutes or until cheese is melted. Top with green onions and serve with some salsa, sour cream or guacamole or all three.
How to Make Nachos in a Sheet Pan
These don’t have to be skillet nachos. You can easily make them in a sheet pan if you prefer. Just use a 10×15 sheet pan and spread half the chips, half the chicken, cheese and other toppings and then repeat. Bake at 425°F for 10-15 minutes, or until the cheese is bubbly.
How to Make Nachos in the Microwave
Don’t turn up your nose on this. If you want something really quick, you can simply make fajita nachos in the microwave. To make nachos in the microwave:
- Use a dinner size plate.
- Spread one layer of chips.
- Top with chicken, cheese and toppings.
- Microwave on high for 30 seconds to 1 minute, or until the cheese becomes bubbly.
Best Cheese for Chicken with Nachos
You want a cheese that melts well so cheddar, Monterey Jack and Pepper Jack all work great. I personally like Pepper Jack as it is Monterey Jack with a kick. Or you could just combine a few different cheeses.
What Cast Iron Skillet Do You Use?
I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it. That said, if you want to make the chicken fajita nachos in a sheet pan that will work too. However you still have to cook the chicken before assembling the nachos.
Pro Tips/Recipe Notes
- Use a Cast Iron Skillet: While you can make in a sheet pan just fine, I believe everything tastes better in a cast iron. Plus it means less dishes to clean as you cook the chicken in the skillet and then just bake the nachos in the skillet in the oven.
- Use Block of Cheese: Don’t buy pre-shredded cheese. Yes it is easier to buy and use but the quality isn’t nearly as good as shredding a block of cheese.
- Use Toppings You Like: The beauty of nachos is that you can customize them based off the toppings you like. So if you aren’t a fan of black olives, then don’t add them or if you love tomatoes, add extra.
- Layer the Nachos: To me the biggest key with amazing nachos is layering everything. Don’t just throw the chips in and then add all of the toppings. Just add half of the chips, then half of the toppings and repeat again. That way you get multiple layers of chips with cheese, which is the best part.
Other Appetizer Recipes
- Chorizo and Avocado Quesadillas
- Homemade Pizza Rolls
- Corn Mango Salsa
- Baked Brie in Puff Pastry with Fig Jam
- Roasted Red Pepper Hummus
If you’ve tried this Chicken Nachos recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chicken Nachos
Ingredients
- 1 lb chicken breasts or tenderloins
- 1 tbsp olive oil
- 1 packet taco seasoning
- 10 cups tortilla chips
- 16 oz Pepper Jack cheese, grated
- 1 (15 oz can) black beans, rinsed and drained
- 1/2 cup each of diced tomatoes, black olives and green onions
- 1/4 cup jalapeños, thinly sliced
- salsa, sour cream or guacamole
Instructions
- Preheat oven to 425°F. Heat olive oil over medium-high heat in cast iron skillet. Add chicken and cook for 4 minutes per side or until golden brown. Shred and add taco seasoning and mix until the chicken is coated. Remove chicken and wipe down skillet.
- Spread tortilla chips in even layer over the bottom of the skillet. Add half the chicken, half the toppings of your choice and half the cheese. Add a second layer of tortilla chips and top with the remaining chicken, beans and cheese.
- Place skillet in oven and bake for 10-15 minutes or until cheese is melted. Top with green onions and serve with some salsa, sour cream or guacamole or all three.
Notes
- Use a Cast Iron Skillet: While you can make in a sheet pan just fine, I believe everything tastes better in a cast iron. Plus it means less dishes to clean as you cook the chicken in the skillet and then just bake the nachos in the skillet in the oven.
- Use Block of Cheese: Don't buy pre-shredded cheese. Yes it is easier to buy and use but the quality isn't nearly as good as shredding a block of cheese.
- Use Toppings You Like: The beauty of nachos is that you can customize them based off the toppings you like. So if you aren't a fan of black olives, then don't add them or if you love tomatoes, add extra.
- Layer the Nachos: To me the biggest key with amazing nachos is layering everything. Don't just throw the chips in and then add all of the toppings. Just add half of the chips, then half of the toppings and repeat again. That way you get multiple layers of chips with cheese, which is the best part.
Can never go wrong with nachos!