If you’re looking for a recipe that combines the comfort of cheesy nachos with the heartiness of a home-cooked chicken dinner, this Nacho Chicken is exactly what you need. It’s bold, colorful, and bursting with Tex-Mex flavor — a perfect dish for game nights, family dinners, or when you’re simply craving something irresistibly cheesy and satisfying. This American-style casserole brings together tender chicken, creamy cheese, crunchy tortilla chips, and a hint of spice for that classic nacho experience in every bite.
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small green bell pepper, diced
- 1 jalapeño, seeded and minced (optional for spice)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups tortilla chips, slightly crushed
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream (for serving)
- 2 tablespoons chopped fresh cilantro (for garnish)
- Optional toppings: sliced jalapeños, diced avocado, salsa, or green onions
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium baking dish with olive oil or cooking spray.
- In a large skillet, heat olive oil over medium heat. Add chopped onion, bell pepper, and jalapeño. Sauté until softened, about 3–4 minutes.
- Stir in the diced tomatoes with chilies, black beans, chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5 minutes, allowing the flavors to blend.
- Add the shredded chicken to the skillet and toss well to coat with the sauce mixture. Remove from heat.
- Spread half of the crushed tortilla chips at the bottom of the prepared baking dish. Layer half of the chicken mixture over the chips, then sprinkle a generous amount of cheddar and Monterey Jack cheese.
- Repeat with the remaining chips, chicken mixture, and cheese.
- Bake uncovered for 15–20 minutes or until the cheese is fully melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Garnish with sour cream, cilantro, and your favorite toppings.
Serving Suggestions
Serve this Nacho Chicken hot and fresh out of the oven with a side of Mexican rice or a simple green salad. For extra crunch, top with freshly chopped tomatoes and extra jalapeños. This dish is perfect for potlucks, weeknight dinners, or Super Bowl parties — it’s quick, satisfying, and full of classic American Tex-Mex flair.
Tips
- Substitute rotisserie chicken to save time.
- For a creamier texture, stir in ¼ cup of cream cheese before baking.
- Add corn or olives for extra flavor and color.