• Rhia Martine

Loaded Chicken Nachos

I am a big nacho gal and this recipe is always my go to!

With tons of fresh veggies, taco seasoned chicken breast, and a variety of cheeses, these nachos are bursting with flavour and smell absolutely amazing, before they're even baked!

Serving 8, it's the perfect appetizer dish to prep ahead and bring with you to a gathering to pop in the oven when you get there, but also doubles as quick, easy, and delicious meal for 2 if you half the recipe!

It can be made with shredded rotisserie chicken to make it even easier but oven roasted chicken breast is what I normally use and used for this recipe.



  • 1 bag of tortilla chips

  • 1 large chicken breast

  • 1 Tbsp taco seasoning

  • 2 tomatoes, diced

  • 1/4 cup red onion, diced

  • 1/2 an avocado, diced

  • 1/3 cup corn

  • 1/2 cup canned black beans, drained and rinsed

  • 2 cups shredded tex mex cheese

  • 1/2 cup shredded feta cheese

  • 2 Tbsp chopped cilantro

  • 2 Tbsp chopped chives


  • To prep chicken breast, place on a baking pan, drizzle with olive oil, and bake at 425 for 20 minutes, or until cooked throughout. Once cooked, shred with fork and toss in a bowl with taco seasoning until fully coated. Set aside.

  • In a large baking dish (2 quart or 11 x 7), spread out half the bag of tortilla chips evenly. Evenly sprinkle half of the chicken, dices tomatoes, red onion, avocado, and corn on top, followed by half of each cheese variety.

  • Top with a second layer as above.

  • Bake at 325 for 8-10 minutes, finishing with 2 minutes on broil to crisp the top.

  • Sprinkle cilantro and chopped chives on top before serving with sour cream and salsa.


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