Restaurant Style Mango-Chicken Nachos

Made  times
Maureen 42

Tortilla chips are topped with a chicken and mango salsa mixture, melted cheese and tomato. These hearty nachos make a great snack and work well as a meal, too! No sour cream needed.

Modified from: Restaurant Style Chicken Nachos

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
  3. Arrange tortilla chips in a pie pan. Bake for 15 minutes. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.


I made this into enchiladas so that my granddaughters could eat it without making quite as much of a mess. :-) It was really great! The salsa I found was mango peach but the combination of sweet...

Restaurant Style Chicken Nachos By: LAURA B. was the inspiration. I just added a lot more salsa including mango salsa. It gave it a wonderful twist!

I think it looks good as it, will definetly try it.