Restaurant-Style Chicken Nachos


These chicken nachos are easy to prepare, delicious, and sure to be a big hit! Hearty enough for a meal. The key flavors are in the chicken topping which also makes a great filling for tacos and quesadillas. I recommend serving with sour cream and guacamole but you can be as creative as you like!

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins


  • 3 tablespoons canola oil

  • 6 green onions, sliced, white parts and tops separated

  • 2 cloves garlic, crushed

  • 1 shredded, cooked, whole chicken breast

  • salt and pepper to taste

  • 1 cup salsa

  • ½ (12 ounce) package tortilla chips

  • 1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend

  • ½ large tomato, diced


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a deep 12-inch skillet over medium heat. Add white parts of the green onions and garlic; cook and stir until onions are just tender. Mix in shredded chicken, salt, and pepper; toss until well coated. Stir in salsa.

  3. Arrange tortilla chips on a large baking sheet. Spoon chicken mixture over tortilla chips; top with shredded cheese and tomato.

  4. Bake in the preheated oven until cheese has melted, about 10 minutes. Remove from heat and sprinkle with green onion tops before serving.

Nutrition Facts (per serving)

407 Calories
26g Fat
24g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 407
% Daily Value *
Total Fat 26g 33%
Saturated Fat 8g 41%
Cholesterol 54mg 18%
Sodium 670mg 29%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 21g
Vitamin C 6mg 30%
Calcium 279mg 21%
Iron 2mg 8%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love