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Restaurant Style Chicken Nachos
January 24, 2012

I have made this recipe literally dozens of times since discovering it, in multiple ways, and I believe I have tweaked it enough to get the perfect nacho recipe! As is, this recipe gets 4 stars. The chicken mixture is a little bland, and I prefer more toppings (olives, jalapenos, etc.) on my nachos. My tips and changes for the perfect chicken nachos (according to my tastes, at least): 1. Use rotisserie chicken from the grocery store, or cook your own chicken breast first. Do NOT use canned chicken or the pre-cooked, packaged chicken chunks! They give it a weird flavour and don't shred as nicely. 2. Shred, don't chop, the chicken. It's so much smoother and melt-in-your-mouth-y this way. 3. Add taco seasoning (or your own blend of spices) to the onions while you saute them. Use a lot so it coats the chicken when you add it. 4. Along with the chicken, stir in some rinsed canned black beans and some frozen corn kernels (don't need to thaw). Don't use a "southwestern-style" salsa that has these ingredients included, as I found that it didn't provide the texture contrast you get from using canned beans or the bites of sweetness you get from frozen corn. 5. Pre-bake the tortilla chips ~5min before adding the chicken mixture so the chips stay crispy. 6. Add more toppings! I add sliced black olives and lots of sliced jalapenos along with the tomatoes. Sometimes I will also toss on some diced green or red bell pepper for crunch. Serve with sour cream for the perfect nachos!

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