Mexican Chicken Nachos Recipe (with Ground Chicken or Shredded Chicken)
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
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Servings
8 servings
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Calories
686 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Mexican Chicken Nachos Recipe (with Ground Chicken or Shredded Chicken)
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Easy Sheet Pan Chicken Nachos made with crispy tortilla chips topped with seasoned ground chicken (or shredded chicken), beans, shredded Mexican style cheese and loaded with your favorite nacho toppings. More step-by-step photos can be seen below the recipe card.
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Ingredients
- 1 pound ground chicken or cooked rotisserie chicken, shredded (see note)
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon Coriander
- 1 tablespoon olive oil
- ⅓ cup black beans drained
- ⅓ cup pinto beans drained
- ⅓ cup White beans drained
- 6 cups tortilla chips
- 1 cup cheese shredded Mexican style
Toppings (optional):
- 2 tablespoons jalapeños sliced, pickled
- 1 cup lettuce shredded
- ½ cup black olives
- ½ cup cherry tomato sliced
- 1 avocado sliced
- 2 tablespoons red onion sliced
- ½ cup sour cream
- cilantro chopped, fresh
- lime slices
Instructions
- Place the ground chicken in a large bowl.
- Add the salt, chili powder, paprika, black pepper, cumin, and coriander, mix.
- Heat olive oil in a medium sized skillet.
- Add the chicken, sauté.
- While the chicken is cooking, use a wooden spatula to break up the meat. Continue to sauté until it is cooked through completely.
- Add the black beans, pinto beans, and white beans, mix to combine.
- Preheat oven to 400°F.
- Line a large baking sheet with aluminum foil.
- Spread the tortilla chips in an even layer on the baking sheet.
- Spoon the ground chicken mixture over the chips.
- Sprinkle the cheese evenly over the chips and chicken mixture.
- Top with the jalapenos.
- Place baking sheet in the oven and bake for 6-8 minutes.
- Serve immediately.
- Plate the nachos and top with desired toppings - shredded lettuce, black olives, cherry tomatoes, avocado, red onion, sour cream, cilantro and lime juice.
Notes
- Storage: Store cooked Mexican chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store nachos toppings separately, and assemble fresh to serve.
- Store cooked Mexican chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store nachos toppings separately, and assemble fresh to serve.
- If using pre-cooked rotisserie/shredded chicken, you won't need to cook it as long on the skillet. Cook it just long enough to warm and toss in the spices. Add 1 tablespoon water if needed.
Nutrition Information
Show Details
Calories
686kcal
(34%)
Carbohydrates
67g
(22%)
Protein
24g
(48%)
Fat
38g
(58%)
Saturated Fat
8g
(40%)
Cholesterol
67mg
(22%)
Sodium
1000mg
(42%)
Potassium
805mg
(17%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
760IU
(15%)
Vitamin C
6.8mg
(8%)
Calcium
353mg
(35%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 67g | 22% |
| Protein | 24g | 48% |
| Fat | 38g | 58% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 67mg | 22% |
| Sodium | 1000mg | 42% |
| Potassium | 805mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 353mg | 35% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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