Chicken Nachos Healthy Recipe Wellplated Com

Baked homemade tortilla chips smothered in a smoky salsa chicken, hearty beans, and all the best fixin’s, this shredded chicken nacho recipe does double duty as either a tasty appetizer or satisfying entrée.

The prep work for these easy nachos is all of 10 minutes.The shredded chicken is fall-apart tender.The flavor of the salsa with the spices is outstanding. I could not stop “quality testing” the chicken the whole time I was shredding it.

While there’s something especially playful about enjoying the chicken and bean mixture atop a grand pile of cheesy chips, this recipe is ultra versatile.

Use the shredded chicken and beans as a tasty filling for burritos (see these Vegetarian Burritos for inspo).Grill it between tortillas for quesadillas.Serve it with rice for a spin on a Chipotle Bowl.Smother baked Sweet Potato Fries or Air Fryer French Fries for Mexican nacho fries. YUM!

I’ve even taken to doubling the salsa chicken and beans, then freezing it into separate portions for dinner on demand.

How to Make Chicken Nachos

To keep these spicy chicken nachos healthy, I swapped fried store-bought tortilla chips for simple homemade baked tortilla chips. If you prefer, you can certainly use your favorite store-bought chips—my sister even suggested chicken nachos with Doritos for the ultimate throwback.

The Ingredients

Chicken. Tender, succulent, spice-infused chicken is the crown jewel of these nachos. Chicken is packed with protein and vitamins, making it a healthy addition. Salsa. Adds flavor and moisture to the chicken mixture. You can use any store-bought salsa you enjoy. Spices. A blend of cumin, chipotle chili pepper, oregano, garlic powder, salt, and pepper. It’s earthy, spicy, and full of rich flavor.

Pinto Beans. Cooked in the same liquid as the chicken, salsa, and spices, the beans become incredibly creamy and flavorful. The beans add filling fiber and protein to the nachos. Tortilla Chips. Homemade tortilla chips are incredibly simple to make, healthier than store-bought, and equally as delicious. All it takes are corn tortillas, cooking spray, and salt. Easy peasy!

The Directions

Storage Tips

To Store. Refrigerate leftover nachos in an airtight storage container for up to 2 days. If possible, store the toppings separately from the tortilla chips.To Reheat. Rewarm nachos on a baking sheet in the oven at 350 degrees F. Use fresh chips if possible.To Freeze. Freeze the chicken mixture only in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. You can also freeze any unused corn tortillas.

What to Serve with Chicken Nachos

Serve your Mexican chicken nachos with any of your favorite Mexican-inspired side dishes. Here are a few ideas. Cheese is a must. From there, add your protein of choice (chicken and beans for this recipe), followed by fresh elements like pico de gallo, chopped cilantro, and jalapeno slices. Finish the nachos up with creamy additions such as sour cream and this Best Guacamole Recipe.

Queso. You can’t go wrong with a side of my Vegan Queso. Corn Dip. A side of Mexican Corn Dip would be delish!Margarita. We can’t forget a margarita! This Spicy Margarita or Skinny Margarita are perfect and refreshing. Veggies. To make these nachos an even more nutritious meal, pair them with a side of Air Fryer Cauliflower or Grilled Corn. Salad. Grilled Corn Salad and Black Bean Corn Salad are tasty side dishes for these nachos.

Recommended Tools to Make this Recipe

Baking Sheet. Ideal for making these healthy nachos. Saucepan. My go-to tool for making shredded chicken on the stovetop. Instant Read Thermometer. You’ll know exactly when your chicken is done cooking with this handy tool.

See, Mom. Chips for dinner can be healthy after all! Leave a rating below in the comments and let me know how you liked the recipe.