Chicken Nachos Recipe -
Chicken Nachos Recipe
  • READY IN 40 mins

Chicken Nachos

Recipe by  

"Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
  2. Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
  3. Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
  4. Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2006

These nachos were the BOMB!!!!! I made this for lunch yesterday. I did mine a little different though. I read through the reviews first and got the idea of adding taco seasoning to the chicken so I used 1 pack. I also added a lot more cayenne pepper(not sure how much). I used a full 8oz bag of mexican cheese. I did everything else the same as the recipe. The toppings we used were sour cream, salsa, olives, and jalapeno peppers. My husband and three kids loved every bit of it. D.E.L.I.C.I.O.U.S

Most Helpful Critical Review
Feb 03, 2013

It was a flop here. First off, the chicken winds up being "double cooked" and was just so dry. Only thing that made it edible was the extra toppings we put on after cooking. Even still, it was just not good and I only ate about half my serving. Bummer on Super Bowl Sunday.

Mar 19, 2005

This recipe was delicious! My husband doesn't like cayenne pepper so we substituted taco seasoning instead and it turned out great.

Sep 02, 2004

Let me be the first to say that these were YUMMY!! I loved the way the chicken turned out after being fried in the cayenne pepper. I added some garlic powder, minced garlic, chili powder, and cumin to the mixture too. I will probably use this method of preparing chicken for our other Mexican dishes. The flavor combination was just great. We even ate the (few) leftovers the next day, even though the chips were soggy from being in the fridge. This one's a keeper. Thanks Michelle!

Apr 13, 2006

YUM! Can't say enough good things about this. I just used the chicken, cheese, and chips, with no extras and it was PERFECT! I have actually made this three times in the past month since I got the recipe. Only modification was adding a tbsp of butter and some teriyaki sauce to the chicken while stir-frying to give it additional flavor. DELICIOUS!

Apr 01, 2007

My family loves this. I leave out the cayenne and use taco seasoning. I also add a layer of refried or black beans, and I use more cheese. It's really good!

Dec 02, 2006

First of all THANK YOU for this great recipe!!! I've only tweeked it a little but I've made it several times and everyone loves it. My first tweek: make your own chips! Get some corn tortillas and cut them into triangles. Then fry them in oil, salt and voila! Really crispy chips. THEN - my second tweek; I added Sazon Goya seasoning and some fajita seasoning as well as an onion to the chicken as I cooked it. I cooked the heck out of the chicken and chopped it very fine. Pop it in the oven, pull it out, plop some sour cream and salsa on it and WOW! Superb! Thanks again!

Apr 10, 2006

Great base recipe but needs individualizing to be super. We added a can of refried beans before baking and only had two layers. We topped the nachos after baking with sour cream, salsa, guacamole, chopped onion, sliced black olives and jalapenos. The end product was delicious!


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 886 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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