Loaded chicken nachos with black beans and plenty of cheese are made in a double layer to ensure tons of good stuff on every chip. Add ALL your favorite toppings and dig in!
Today I'm sharing one of my favorites that’s also always a hit with my 8-year-old son. And that’s these loaded chicken nachos.
I mean, what’s not to love about some cheesy, hot nachos loaded up with chicken, beans and ALL the toppings?
Hard to resist. I’m not even gonna try.
Plus, I’ve got several tips and tricks to help you make the best ever nachos so every chip has serious goodness on it. No sad, plain chips, no thank you.
Nope, we’re loading up our tortilla chips in TWO layers and covering them with chopped cooked chicken, black beans and tons of cheese to melt down and hold everything together.
And I’ve got loads of add-ons and topping ideas for you so you can personalize these for your crew and get them loaded up just like you like.
OK, let’s get in there and make some nachos.
(You might also want to check out these sweet potato nachos for a different, slightly healthier, twist.)
Now, I’ve got some notes and tips coming up below on how to make chicken nachos. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making loaded chicken nachos:
- Chicken: It helps to chop the chicken into pretty small pieces, so it scatters better over the chips. You can use rotisserie chicken or leftover baked or grilled chicken. You can also use Instant Pot shredded chicken or crock pot shredded chicken, just be sure it’s shredded or chopped in small pieces.
- Beans: Black beans are my favorite, but you could substitute pinto beans if you prefer. Or use chili beans.
- Cheese: I love using a Mexican blend cheese, but a sharp cheddar cheese would work too. You could also do a mix of cheddar and Monterey Jack or Pepper Jack cheese.
- Layers: Making two layers of nachos on your pan really helps distribute the toppings well and makes sure everything is nice and cheesy. Helps ensure, too, that no one gets a bunch of chips with just cheese and nothing else.
One other thing on possible additions: You can also add some sautéed bell peppers, onions and/or zucchini to your nachos if you are a veggie lover like me. Diced green chilies are great, too.
Veggies on nachos doesn’t fly with everyone, but I thought I’d mention it if you really want to load these up.
OK, let’s talk toppings. It’s one of my favorite subjects. And it’s what takes nachos over the top.
I’ve got tons of topping ideas for you here, as well as in the recipe card below, and I’ve also got a few tips and tricks for serving this up.
First, you can set out your toppings in separate bowls or as part of a toppings spread and let everyone serve themselves.
You can also layer your toppings right onto the baking sheet like I did here. It’s a fun way to serve to a group and just let everyone dive in.
It’s also a good way to have nachos if you’re watching a game or a movie. Just plop it right on the coffee table and eat up!
This method really only works though if you know everyone likes the same toppings. (Or you could do something like pickled jalapeños on just half of the tray to break it up.)
I especially like spreading out big dollops of Greek yogurt (or sour cream) and pico de gallo (or salsa) so everyone can sorta dip their chip into the dollop as they pull their nachos.
But either way you go with the toppings, follow this tip.
Tip: Make sure your toppings are ready to go. When the nachos come out of the oven, they need to be served immediately.
As in, right away. No waiting, no pausing, just diving in.
OK, let’s call out some of our lovely topping ideas. This is where you have the opportunity to make your nachos SUPER loaded.
Topping ideas for nachos:
- Shredded lettuce
- Salsa or pico de gallo
- Greek yogurt or sour cream
- Avocado or guacamole
- Pickled jalapeno slices
- Sliced or pickled red onions
- Chopped fresh cilantro
- Olives
Now, if you’re like me and use a TON of toppings, that makes these nachos pretty much a meal in and of themselves. Nothing else needed.
But, if you want to round out the meal, you could also serve a side salad, this avocado salad or some Mexican coleslaw to go with the nachos. This black bean and mango salad would be a pretty and fresh addition, too.
If you’re having a tailgate party or a game day party, you could also serve up some hummus and veggie roll-ups, healthy spinach dip, pizza sliders, spicy roasted shrimp or other appetizers to keep your friends and family happily snacking away.
No matter the occasion, I hope you give these loaded chicken nachos a try soon.
Enjoy!
XO,
Kathryn
Loaded Chicken Nachos
Ingredients
For the nachos:
- Tortilla chips
- 2 cups chopped chicken
- 1 (15 oz.) can black beans, rinsed and drained
- 3 cups shredded cheese (such as cheddar or a Mexican blend cheese)
For the toppings:
- Shredded lettuce
- Salsa or pico de gallo
- Greek yogurt or sour cream
- Avocado or guacamole
- Pickled jalapeno slices
- Sliced or pickled red onions
- Chopped fresh cilantro
- Olives
Instructions
- Preheat the oven to 350. Line a large baking sheet with parchment paper.
- Spread a single, even layer or tortilla chips on the baking sheet. Top with half of the chicken, beans and cheese.
- Add a second layer of chips on top of the first layer. Top with the remaining chicken, beans and cheese.
- Bake the nachos at 350 for 6-7 minutes, until the cheese is melted and the nachos are hot.
- Meanwhile, prepare the toppings and set out so everything is ready to go.
- Serve the nachos immediately, with any desired toppings.
Notes
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