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4.8 from 36 votes

Mexican Chicken Nachos Recipe (with Ground Chicken or Shredded Chicken)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Calories: 686 kcal
Course: Main Course , Appetizer
Cuisine: Mexican

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 shredded mexican style cheese
Toppings (optional):
  • 2 tablespoons pickled jalapenos sliced
  • 1 cup shredded lettuce
  • ½ cup black olives
  • ½ cup cherry tomatoes sliced
  • 1 avocado sliced
  • 2 tablespoons red onion sliced
  • ½ cup sour cream
  • fresh cilantro chopped
  • Lime slices

Instructions

    Cup of Yum
  1. Place the ground chicken in a large bowl.
  2. Add the salt, chili powder, paprika, black pepper, cumin, and coriander, mix.
  3. Heat olive oil in a medium sized skillet.
  4. Add the chicken, sauté.
  5. While the chicken is cooking, use a wooden spatula to break up the meat. Continue to sauté until it is cooked through completely.
  6. Add the black beans, pinto beans, and white beans, mix to combine.
  7. Preheat oven to 400°F.
  8. Line a large baking sheet with aluminum foil.
  9. Spread the tortilla chips in an even layer on the baking sheet.
  10. Spoon the ground chicken mixture over the chips.
  11. Sprinkle the cheese evenly over the chips and chicken mixture.
  12. Top with the jalapenos.
  13. Place baking sheet in the oven and bake for 6-8 minutes.
  14. Serve immediately.
  15. 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

Calories 686kcal (34%) Carbohydrates 67g (22%) Protein 24g (48%) Fat 38g (58%) Saturated Fat 8g (40%) Cholesterol 67mg (22%) Sodium 1000mg (42%) Potassium 805mg (23%) 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

% 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.