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a pile of chicken nachos on a plate with sour cream and green onions

Chicken Nachos

Chicken nachos are a simple flavorful change from the regular beef version. Add cheese and melt it to mouthwatering in the oven--then dig in!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 689kcal
Author Rachel Ballard


  • 1 in large boneless skinless chicken breast split half into two thinner pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/4 teaspoon salt and pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 8 ounces tomato sauce
  • 1/4 teaspoon garlic powder for the sauce
  • 8-10 drops hot sauce
  • dash of salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 20 or so tortilla chips
  • sour cream green onions, or toppings of your choice


  • In a bowl, make the spice mix for your chicken: blend the oregano, cumin, garlic powder, chili powder, salt and pepper.
  • Coat the chicken on both sides with the spice mix, pressing it in well; set aside.
  • In a medium skillet, melt the oil and butter. Add the chicken and cook about 8-10 minutes or until the chicken is done; turning once during cooking.
  • Set aside and allow the chicken to cool slightly while you make the sauce.
  • To the oil and butter in the skillet, add the tomato sauce, garlic powder, hot sauce and extra salt and pepper.
  • Simmer until just reduced and a little thicker; about 5-7 minutes or so, then turn off the heat.
  • Using two forks or your hands, shred the chicken as finely as you like it.
  • Add the chicken to the sauce and stir to coat.
  • On a baking sheet, pile up half the tortilla chips and top with half the chicken. Repeat with the other half of the chips and chicken then top with shredded cheddar.
  • Broil until the cheese melts and it hot and bubbly--about 5 minutes or so.
  • Remove from the oven and add the toppings of your choice.


Calories: 689kcal