These chicken nachos are loaded with juicy shredded chicken cooked in a spiced tomato sauce, salsa con queso for extra cheesiness, and all the toppings. Way better than the restaurant version.
Spicy Chicken Nachos with Shredded Chicken
Are you ready for the best chicken nachos you'll ever make? Here you go, my friends.
Most restaurant chicken nachos fail for one reason - dry, flavorless chicken. I've fixed that. Instead of tossing on plain rotisserie chicken, I cook mine low and slow with onions, jalapeños, garlic, and tomato sauce until it's fall-apart tender and loaded with flavor. Then I shred it and let it simmer back in the sauce. That's what makes these taste like a restaurant got serious about their nachos.
Add salsa con queso for an extra layer of cheesiness, fresh jalapeño slices, and all your favorite toppings. These are the real deal.
What You'll LOVE About My Chicken Nachos
- Instead of rotisserie chicken, I cook the chicken with onions, peppers, tomato sauce, and spices for deliciously tender and juicy chicken.
- Salsa con queso adds a whole new dimension of flavor for extra cheesy nachos.
- It tastes like restaurant-quality chicken nachos, made right at home.
Let's talk about how to make chicken nachos, shall we?
Chicken Nachos Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE CHICKEN
- Vegetable Oil. For cooking.
- Vegetables. Onion, jalapeno peppers, garlic.
- Chicken. Use boneless, skinless chicken breast, chicken thigh, or a combination. Chicken thighs are usually more juicy.
- Tomato Sauce.
- Seasonings. Chili powder, Mexican oregano, cumin, salt and pepper. You can also use your favorite taco seasonings.
- FOR THE CHICKEN NACHOS
- Tortilla Chips.
- Salsa con Queso. Use your favorite brand, or use my Homemade Nacho Cheese Recipe for a homemade flavor bomb!
- Shredded Cheddar Cheese. Or use any of your favorite melty cheeses, like Monterey jack, pepper jack, or a blend.
- Jalapeno Peppers. Fresh are great, but you can also use pickled jalapenos.
- For Topping. Guacamole or diced avocado, chopped tomato, fresh chopped cilantro, sour cream or Mexican crema – use your favorites!
How to Make Chicken Nachos - Step by Step
First cook the onion, jalapeno pepper, and garlic down in a skillet over medium-high heat, then sear the chicken.
Stir in the tomato sauce and seasonings and simmer until it is fork tender.
Shred the chicken, then simmer it in the sauce a couple minutes. Cooking the chicken this way is a big key in adding flavor to your chicken nachos.
When you're ready for nachos, spread the tortilla chips over a large baking sheet, baking dish or sheet pan, then top with layers of salsa con queso, shredded chicken, shredded cheese, and jalapeno slices.
Bake until the cheese is melted.
Boom! Done! Your chicken nachos are ready to serve. Look at all that melty cheese and juicy chicken! Add all of your favorite toppings, my friends! Try it with black beans! I'm ready to dig right into this. I dare you to resist.
Why Shredded Chicken Makes Better Nachos
Most nachos recipes call for rotisserie chicken or plain grilled chicken. It's fine, but it's missing something. The real key to great chicken nachos is shredded chicken that's been cooked and simmered in sauce. The chicken absorbs all that flavor and stays juicy under the cheese and heat of the oven. Chicken thighs are especially good here if you want even more richness. Either way, once you try nachos made this way, the rotisserie shortcut won't cut it anymore.
Recipe Tips & Notes
- Consider layering the shredded chicken and cheeses between layers of crispy tortilla chips to get a more even spread over the chips.
- Don't forget the guacamole! Try my spicy guacamole recipe made with habanero peppers for a blast of heat. Or, use my perfect homemade guacamole. Perfect every time! See all of my guacamole recipes.
Get FLAVOR MADNESS - The Cookbook!
Have you seen my new cookbook FLAVOR MADNESS? Big Flavor Recipes! You absolutely can't miss it. Check it out!
Storage & Leftovers
Leftover nachos will last 2-3 days in the refrigerator in a sealed container, though the tortilla chips usually get soggy.
You can reheat the nachos on a baking sheet in the oven, or use your air fryer or toaster oven. Try layering on extra crispy tortillas to enjoy again.
If you want to avoid the soggy chip problem, store the chicken separately and reassemble on fresh chips when you're ready to reheat.
That's it, my friends. I hope you enjoy my chicken nachos recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
More Nachos Recipes to Try
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Best Chicken Nachos Recipe
Ingredients
FOR THE CHICKEN
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 1 jalapeno pepper chopped
- 1 pound skinless chicken breast chicken thighs are good, too
- 4 cloves garlic chopped
- 8 ounce can tomato sauce
- 2 teaspoons chili powder or use your favorite taco seasoning blend
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- Salt and pepper to taste
FOR THE CHICKEN NACHOS
- 12 ounce bag tortilla chips
- 15 ounce jar salsa con queso use half the jar for less cheesy
- 2 cups shredded cheddar cheese or use your favorite melty cheeses
- 1-2 jalapeno peppers thinly sliced (use serrano peppers for extra heat)
- FOR TOPPING: Guacamole, chopped tomato, fresh chopped cilantro, sour cream or Mexican crema – use your favorites!
Instructions
FOR THE CHICKEN
- Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down for 5 minutes to soften.
- Add the garlic and stir. Cook for 1 minute.
- Season the chicken breast (or thighs) with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each.
- Stir in the tomato sauce and seasonings (chili powder, oregano, cumin, salt and pepper).
- Reduce heat, cover and simmer 15-20 minutes, or until the chicken is cooked through and very tender.
- Remove the chicken and shred it with a couple of forks.
- Return the chicken to the pan and simmer in the sauce another 2-3 minutes (this sauce is a key to HUGE flavor).
CHICKEN NACHOS ASSEMBLY
- Heat oven to 350 degrees F.
- Spread the tortilla chips over a large baking sheet, baking dish or pan, or large oven safe bowl.
- Top the tortillas with salsa con queso, shredded chicken, shredded cheese, and jalapeno slices. (NOTE: You can do this in layers for better distribution.)
- Bake for 10 minutes, or until the cheese is nicely melted.
- Add your favorite toppings and serve!
Notes
Nutrition Information
Chicken Nachos FAQs
Boneless skinless chicken thighs are the best for nachos. They stay juicier and shred beautifully. Chicken breasts work great too, especially if you're simmering them in sauce like this recipe does. Either way, cook the chicken until fork-tender before shredding.
You can in a pinch. Shred it and warm it in a little spiced tomato sauce to add flavor before layering it on the chips. It won't be quite as juicy as cooking from scratch, but it works for a quick weeknight version.
The secret is cooking the chicken in a seasoned sauce rather than using plain grilled or shredded chicken. Sear it, simmer it in tomato sauce with chili powder, cumin, and Mexican oregano, shred it, then let it soak back in the sauce a few minutes. That's what gives restaurant-style nachos that deep, saucy flavor.
Two things help: don't over-sauce the chips before baking, and add wet toppings like guacamole, salsa, and sour cream after the nachos come out of the oven. Baking them on a single layer over a sheet pan (instead of piling them deep) also helps keep more chips crispy.
The chicken can be made 1-2 days ahead and stored in the fridge. It actually gets better as it sits. Assemble and bake the nachos right before serving for the best texture. Pre-made nachos get soggy fast once the chips absorb moisture.
NOTE: This page was updated on 4/14/26 to include new information, including troubleshooting and FAQs. The recipe was not changed.
Lynnette Rainwater says
I've made this twice, big hit in the house of 8. Easy, fast and favorite! Thank you from the house of spice!
Mike H. says
You are very welcome, Lynnette, and thank you for the review!
Banks says
Do I win an award for making 3 of your recipes in one night? Lol. Made this with your nacho cheese and easy perfect homemade guac and they were all money. The nachos blew me away. My only complaint is I wanted them to be spicier but that's my fault for not adding serranos! Will correct that next time 🙂 Thanks for the goodness!
Mike Hultquist says
DANG, Banks! Haha, that's awesome! I love it. Glad you enjoyed it! 3 in one night is a big deal. Thanks for sharing this.
Ramya says
Cant wait to make this soon for me can i use tofu i never had chicken nachos before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya.
Cynthia hendrickson says
I have to sign in every time I want to view a recipe. I do NOT want a "grow" account. Any suggestions??
Mike H. says
Hi Cynthia - you don't need to sign in to view recipes. They are all available for you for free and without any restrictions.