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Get ready for a new fun family favorite! My BBQ Chicken Nachos recipe is loaded with flavor and on the table in less than 20 minutes. They'll be a huge hit - and best of all, with my tips, these chicken nachos won't get soggy!
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Why You'll Love My Chicken Nachos
- This recipe uses simple, common ingredients, most of which you might already have on hand!
- It's perfect for game nights. Who doesn't love a big plate of crispy chicken nachos with sweet and smoky BBQ sauce?
- My chicken nachos recipe is big enough to be a whole meal, but tons of fun like any snack or appetizer.
- Here's the best part: it's done in 20 minutes!
Ingredients for Chicken Nachos
- Shredded Chicken: The star of the show! You can use shredded rotisserie chicken, but I highly recommend my linked recipe for super easy shredded chicken breast.
- Tortilla Chips: You'll want a nice, sturdy tortilla chip for nachos, or you can even consider making your own tortilla chips in the air fryer. I don't recommend using Doritos or flavored chips, as they overpower the other flavors of the nachos!
- BBQ Sauce: You can use your favorite bottled sauce, or make your own Sweet BBQ sauce! For an extra tangy twist, you can make it with Carolina BBQ, too!
- Queso Blanco: I love using my homemade queso for nachos! However, you can also use bottled queso in a pinch.
- Monterey Jack cheese: Monterey jack is a nice mild cheese that melts great! If you like spicier nachos, I recommend swapping it out for Pepper jack, which is in many ways similar but has a great spice to it. You can also use cheddar or a Mexican blend cheese.
- Red Onion: I love the bite of red onion on nachos! You can also use luxuriously tasty pickled onion- it's so easy to make, you'll end up always having it on hand.
- Cilantro: I love freshly chopped cilantro on my nachos, but you can just as easily leave it off if someone in the house doesn't enjoy cilantro that much.
- Jalapeno: Fresh, sauteed, or pickled jalapenos are all great choices for topping nachos. I use fresh to make it super spicy, or pickled for a tangy bite!
- Lime wedges: Top off the nachos with fresh lime wedges!
How to Make Chicken Nachos
1: Preheat & Prepare
Preheat your oven to 350°F. While you're waiting, line a large baking sheet or casserole dish with parchment paper.
2: Coat the Chicken
In a large bowl, add the shredded chicken and BBQ sauce, and mix until well coated.
3: Start Layering Nachos
On the baking sheet, layer half the tortilla chips, half of the chicken, and half of the shredded cheese. Repeat with a second layer.
4: Bake
Bake the double-layered chicken nachos for 10-13 minutes or until the cheese is melty and the chips are toasted.
5: Top and Serve
Remove from the oven, and drizzle with queso, extra BBQ, a sprinkle of red onion slices, jalapenos, and cilantro. Garnish with fresh lime wedges, and enjoy!
What to Serve with BBQ Chicken Nachos
Tips for Making BBQ Chicken Nachos
- When it comes to nachos, the quality of each ingredient is key. Make sure to use sturdy chips, or even try making tortilla chips with tortillas!
- Don't bother with pre-shredded cheese, which comes with a powdery coating that makes it less melty. Instead, buy block cheese and shred it yourself. It will melt much better and have a richer flavor.
- You can use pre-made shredded chicken, make some for the recipe, or use shredded rotisserie chicken.
- Don't squeeze the lime juice directly on the nachos; just leave wedges! This lets you add your own juice as you're eating, which keeps the chips from getting soggy.
Chicken Nachos Toppings
These loaded chicken nachos are delicious with just these ingredients, but you can absolutely add as many toppings as you'd like! I've included just a few of my favorite toppings, broken down into if you should add them before or after baking.
Add Before Baking
- Black olives
- Black beans
- Garlic cloves
- Shaved Corn
- Peppers and Onions
Add After Baking
- Fresh tomato
- Avocado
- Pico de Gallo
- Sour cream
- Guacamole
- Hot sauce
- Fresh oregano
Isabel's Top Tip
Don't pour salsa right on top of the chips! To keep the chips crispy, make sure to layer them with cheese and chicken, but no wet ingredients like salsa. Instead, put out dishes of salsa, guacamole, and other dips on the side!
Storing Leftover Nachos
- Refrigerator: To store leftover nachos in the fridge, place them in an airtight, oven-safe container such as a ceramic bowl or casserole dish. Then wrap them tightly with aluminum foil.
- Reheating: Reheating nachos can be tricky, but it's made easiest with the oven or air fryer! Make sure the nachos are in an oven-safe container, or wrap them in aluminum foil entirely. Then place them in the oven or air fryer at 350°F for 5-8 minutes, until warmed through and melty. If you want, you can remove the foil over the top halfway to help crisp them up again.
FAQ
Soggy nachos are the result of wet ingredients being added directly on top of the chips before they're baked. Toppings like salsa, pico de gallo, sour cream, and refried beans are all wet and will make for soggy chips, so add them as toppings on the side after the nachos are baked!
You absolutely can, and I recommend experimenting to find the flavor you enjoy the most! Another favorite of mine is buffalo chicken nachos using my homemade Buffalo sauce! You can also try simmering the chicken in some taco seasoning for added flavor.
The best chips are firm, quality tortilla chips, preferably low salt. Things like Dorito nachos have gotten pretty trendy lately, but I'll be honest, they've always just tasted like Doritos to me, without any of the nacho!
Mexican Chicken Recipes for Nachos
- Chicken Tinga Tacos
- Easy Chicken Taquitos
- Chicken Birria Tacos
- Chicken Fajitas
- Chicken Tortilla Soup
If you enjoyed the recipe, leave a comment and a rating below!
Barbecue Chicken Nachos
Let's face it: nachos might be one of the best foods there is. They're like tacos in finger food form, but they take half the time to make and are perfect as a snack, appetizer, or even a whole meal. What could be better?
My recipe for barbecue chicken nachos is definitely my favorite (or at least a tie with my steak nachos). It's easy to make: layer chips, cheese, and toppings on a sheet pan, pop it in the oven, and dinner is ready!
These BBQ chicken nachos have everything. They're delicious, with tender shredded chicken breast, melty cheese, and crispy chips. You can customize them, and even use up leftovers for the ingredients! Serve them on game day or for a fun family dinner!
BBQ Chicken Nachos
Video
Equipment
- Sheet pan
- Parchment paper or aluminum foil
Ingredients
- 3 cups Shredded chicken
- 1 bag Tortilla chips
- 1 cup Barbecue sauce
- ½ cup Queso blanco
- 2 cups Monterey Jack cheese - shredded
- ¼ cup Red onion - finely chopped
- ¼ cup Cilantro - finely chopped, optional
- 1 Jalapeno - cut into thin slices
- Lime wedges - for serving
Instructions
- Preheat your oven to 350 degrees. While you're waiting, line a large baking sheet with parchment paper.
- In a medium-sized bowl mix shredded chicken and your favorite BBQ sauce until well coated and set aside. Leave some BBQ for drizzling later.3 cups Shredded chicken,1 cup Barbecue sauce
- On your prepared baking sheet layer half of the tortilla chips, half of the BBQ shredded chicken, and half of the shredded Monterey jack cheese. Repeat in the same order for the second half.1 bag Tortilla chips,2 cups Monterey Jack cheese
- Bake for 10-13 minutes, or until the cheese has melted.
- Remove from the oven and drizzle with queso, extra BBQ sauce, red onion, jalapenos, and cilantro. Garnish with fresh lime wedges and enjoy!½ cup Queso blanco,¼ cup Red onion,¼ cup Cilantro,1 Jalapeno,Lime wedges
Notes
-
- When it comes to nachos, the quality of each ingredient is key. Make sure to use sturdy chips!
-
- Don't bother with pre-shredded cheese. Instead, buy block cheese and shred it yourself. It will melt much better and have a richer flavor.
-
- You can use pre-made shredded chicken, make some for the recipe, or use shredded rotisserie chicken.
-
- Don't squeeze the lime juice on the nachos; just leave wedges! This lets you add your own juice as you're eating, which keeps the chips from getting all soggy.
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