Dinner

Chicken Nachos Recipe

ByMariam Harutyunyan October 6, 2026October 6, 2026

Introduction

Chicken nachos are a quick and satisfying dish perfect for gatherings or a cozy night in. Loaded with shredded chicken, beans, fresh veggies, and melted cheese, they combine bold flavors with a satisfying crunch.

A white rectangular baking dish filled with three main layers starting with a base of triangular orange tortilla chips, followed by a layer of melted white cheese and shredded light brown chicken pieces mixed with black beans and yellow corn kernels. On top is a thick layer of chopped fresh avocado cubes, green onion slices, diced red tomato, bright red chili pepper rings, and scattered green cilantro leaves. The dish is placed on a white marbled surface next to a white bowl filled with chopped cilantro. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup corn kernels (fresh or frozen)
10 ounces baked tortilla chips (about 8 cups)

2 1/4 cups cooked shredded chicken breast
1 cup canned black beans (drained and rinsed)

1 3/4 cups shredded reduced-fat cheddar or Monterey Jack cheese
1 tomato (diced)

2 avocados (diced)
1 jalapeño pepper (sliced, optional)
1/3 cup sliced green onions

1/4 cup chopped fresh cilantro
1/3 cup nonfat Greek yogurt (for serving)
Salsa (for serving)

Instructions

Step 1: Preheat the oven to 350°F. If you are using frozen corn, allow it to thaw before assembling.
Step 2: Arrange half of the tortilla chips evenly on a large baking sheet.
Step 3: Sprinkle half of the shredded chicken, black beans, corn kernels, and shredded cheese over the chips.

Step 4: Add another layer of tortilla chips on top, then evenly distribute the remaining chicken, black beans, corn, and cheese.
Step 5: Bake in the preheated oven for 10 to 13 minutes, or until the cheese is fully melted and bubbly.
Step 6: Remove the nachos from the oven and immediately top with diced tomatoes, avocado, jalapeño slices if using, green onions, and fresh cilantro.

Step 7: Serve the nachos hot with a side of nonfat Greek yogurt and salsa for dipping or drizzling.

Tips & Variations

For extra flavor, add a sprinkle of taco seasoning to the chicken before assembling.
Use pepper jack cheese if you want a spicier kick.

Swap the nonfat Greek yogurt for sour cream if you prefer a richer taste.
Add black olives or corn salsa for added texture and flavor.
To keep chips crispy, assemble and bake just before serving rather than letting them sit.

Storage

Store leftover nachos in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through and the cheese melts again. Avoid microwaving to keep the chips from becoming soggy.