In my previous post, I shared my recipe for a DIY Chipotle Mexican Grill Chicken Bowl; if you’ve made it, you probably love this chicken as much as I do… And can you believe that was a low sodium recipe? Anyway, in this post, I’m going to use the same chicken and use it for our nachos because, in my opinion, this chicken never gets old… and if you have any left over chicken from my previous recipe, this meal will be super quick to put together!
If you haven’t read the previous post, you’ll need a lot of vegetables on hand for seasoning the chicken. I season the chicken with a lot of natural ingredients like sweet peppers, onions, garlic, and other things rather than salt, but if YOU want to use salt, go ahead.
The ingredients I used for my nachos were really simple, and few- but if you have other items that you’d like to add, feel free to do so. Once the chicken is done, everything else is a piece of cake, because you’re just assembling.
Our CHICKEN NACHOS that went VIRAL!
Loaded BBQ Chicken Nachos Recipe 🔗
Loaded BBQ Chicken Nachos Recipe, and when I say loaded, I mean just that! This super easy weeknight dinner recipe or game day appetizer is definitely one you'll be making again and again. You can never go wrong with crisp tortilla chips, shredded BBQ chicken, tomatoes, red onion, corn, black beans, jalapeño and lots of cheese. It might just become your favorite easy dinner!
Prep: 20min
Total: 30min
Serving Size: 1 g
Nutrition Facts: servingSize 1 g, calories 702 kcal, Carbohydrate 77 g, Protein 39 g, Fat 28 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 914 mg, Fiber 11 g, Sugar 10 g
Ingredients:
- 2 ½ cups cooked shredded chicken (about 2 chicken breasts)
- 3/4 cup your favorite BBQ sauce (I often use Sweet Baby Ray's)
- 13 oz favorite tortilla chips
- 2 tomatoes (diced small)
- 15 oz black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1/3 cup finely chopped red onion
- 1 jalapeño, seeds removed and diced small (can add more to your liking)
- 2 ½ cups shredded Mexican Style cheese
Instruction:
- Preheat oven to 350º F and prepare a rimmed baking sheet by lining it with aluminum foil and spray with cooking spray.
- In a medium bowl, mix the shredded chicken with the barbecue sauce. Mix to coat chicken completely.
- Place 2/3 of the tortilla chips onto the prepared sheet, spreading to the edges.
- Spread 2/3 of the BBQ chicken evenly over tortilla chips. Follow with ⅔ each of the tomatoes, black beans, corn, red onion, and jalapeño.
- Sprinkle 1 ½ cups of the shredded cheese over the entire baking sheet.
- Place the rest of the chips on top and layer with the remaining ingredients, topping it with the cheese and jalapeños.
- Bake for 7 – 10 minutes or until cheese is melted.
FAQ
Is it best to grill or oven nachos?
For the best results, you’ll want to cook your nachos in the oven, though if that’s not an option, they can also be prepared in the microwave. Nachos work best when they’re made with fresh, simple ingredients – you don’t need to spend hours in the kitchen.
How do you make nachos without getting soggy?
* To keep the chips from becoming soggy, top them with grated or crumbled cheese and bake them in the oven for a few minutes. * The chips should be heated evenly, and the cheese should be thoroughly melted.
What sauce goes with nachos?
Traditional fresh nacho toppings include pico de gallo (fresh or store-bought), guacamole, sour cream, sliced jalapenos, diced onions and tomatoes, and fresh cilantro.