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Mexican Chicken Nachos

These Mexican Chicken Nachos are a crowd-pleaser! Loaded with flavor, cheese, and toppings, they're perfect for any gathering.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 1 pound Ground Chicken or shredded rotisserie chicken
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Chili Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 tablespoon Olive Oil for sautéing
  • 1 cup Canned Black Beans drained
  • 1 cup Canned Pinto Beans drained
  • 1 cup Canned White Beans drained
  • 6 cups Tortilla Chips
  • 1 cup Shredded Mexican Cheese Blend
  • 2 tablespoons Pickled Jalapeños
  • 1 cup Shredded Lettuce
  • ½ cup Black Olives sliced
  • 1 cup Cherry Tomatoes sliced
  • 1 medium Avocado sliced
  • 2 tablespoons Red Onion sliced
  • 1 cup Sour Cream
  • ½ cup Fresh Cilantro for garnish
  • 1 lime Lime Slices for serving

Instructions

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground chicken (or shredded rotisserie chicken) and cook until it's no longer pink, about 5-7 minutes.
  • Sprinkle 1 teaspoon of kosher salt, 2 teaspoons of chili powder, 1 teaspoon of paprika, 1 teaspoon of ground black pepper, 1 teaspoon of cumin, and 1 teaspoon of coriander over the chicken. Stir well to coat the meat evenly in the spices.
  • Once the chicken is cooked and seasoned, stir in 1 cup each of drained canned black beans, pinto beans, and white beans. Cook for an additional 2-3 minutes until heated through.
  • Preheat your oven to 350°F (175°C). On a large baking sheet, spread 6 cups of tortilla chips in an even layer. Top the chips with the chicken and bean mixture. Generously sprinkle 1 cup of shredded Mexican cheese blend over the top.
  • Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, scatter 2 tablespoons of pickled jalapeños, 1 cup of shredded lettuce, ½ cup of black olives, and 1 cup of sliced cherry tomatoes over the nachos. Top with slices of avocado and 2 tablespoons of sliced red onion.
  • Serve the nachos hot, garnished with dollops of sour cream, fresh cilantro, and lime slices on the side for squeezing over the top.

Equipment

  • Large Skillet
  • Baking Sheet
  • Oven
  • Serving Platter
  • Measuring cups and spoons
  • Spatula

Notes

  • For a lighter option, use baked tortilla chips instead of fried.
  • Substitute Greek yogurt for sour cream to reduce fat and add protein.
  • Add more veggies like chopped bell peppers or corn for added nutrition.