Recipe

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Make these as an appetizer, a happy hour crowd-pleaser, or a fun dinner, these chicken fajita nachos will disappear fast!

Layers of crunchiness, flavorful chicken, and melted cheese? Yes, please! Let me show you how easily you can make epic chicken fajita nachos at home.

Best Fajita Nachos

Chicken fajitas have been part of our taco night rotation for a while, so when the kids crave crunchiness or I need an easy appetizer to satisfy a crowd, chicken fajita nachos are always a winner!

If you ask my kids, they won’t decide between my pulled pork nachos and this recipe. Both are too epic! I mean, the tasty meat, the crunchy chips, the melted cheese with onion and jalapeño on top. Saying it’s delicious is an understatement.

Ingredients

The base of these scrumptious nachos is chicken and thick tortilla chips. Shredded cheese is the #1 topping: I usually add Cheddar or Mexican mix. For extra flavor, I add tomatoes, onion, olives, and pickles jalapeños, but you can always choose your favorites!

How to Make Chicken Fajita Nachos

Here are the useful tips for you to make these chicken nachos quick and easily at home:

Cook the chicken
Butterfly the chicken breasts for even cooking and cook them in a pan 4 minutes per side. While the chicken cooks, chop the veggies.
Assemble
Slice the chicken into small pieces and layer the ingredients: tortilla chips, chicken, and cheese. Repeat and include the remaining toppings you enjoy warm.
Melt ’em!
The cheese will be deliciously melted after 10 to 12 minutes in the oven. Time to serve and enjoy these chicken fajita nachos!

Tasty Toppings

Nachos ask for tasty toppings, and who wants to skimp on it? Not this girl! My go-to are sour cream, salsa, and guacamole. Other favorites in my house are cucumber salsa and corn and black bean salsa. Epic!

What to Serve with Chicken Fajita Nachos

Believe it or not, your nacho night can be even tastier! Imagine a bowl of cilantro lime rice or corn on the cob on the side. Amazing! If you’re serving these nachos at a party, your guests will love to sip mezcalitas, skinny margaritas, or spicy margaritas. Hey, I’m now eager to throw a nacho party ASAP!

Easy Chicken Fajita Nachos

Servings: 6

Prep Time: 5

Cook Time: 20

Total Time: 25

Make these as an appetizer, a happy hour crowd-pleaser, or a fun dinner, these chicken fajita nachos will disappear fast!

5 from 6 votes

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Ingredients

2 chicken breasts
2 ½ tablespoons fajita or taco seasoning, divided
1 tablespoon oil, for cooking
8 ounces thick tortilla chips, about 4-6 handfuls
2 cups shredded cheese, Cheddar or Mexican mix
2 Roma tomatoes, diced
½ red onion, diced
2.25 ounce can of sliced olives, drained
¼ cup pickled jalapeños, diced
Additional Toppings: sour cream, salsa, guacamole

Instructions

Prep:

On a cutting board, pat the chicken breasts dry with a paper towel, and with a large knife, butterfly them by slicing them horizontally, through the middle, into two thinner pieces of chicken. Season the chicken breasts on both sides with 2 tablespoons of seasoning (reserve the rest for later).
Preheat the oven to 350F and line a 9×13 baking dish with parchment paper.
Chop and slice the ingredients so they're ready to go once the chicken is cooked.

Cook the chicken:

Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts' internal temperature reaches 165F. Remove from the pan onto a clean cutting board.
Slice the chicken diagonally and then into small pieces.

Assemble the nachos:

Layer half of the tortilla chips on the parchment paper. Top this first layer with half of the cooked and chopped chicken. Top with half of the cheese and sprinkle the cheese with about a teaspoon of seasoning. Make a second layer of chips over the first layer, top with the rest of the chicken, cheese, and the ingredients you enjoy warm. I personally enjoy the tomatoes and onions fresh, similar to pico de Gallo, and the rest warm. Sprinkle the remaining seasoning on top.

Melt ’em

Place the layered nacho tray in the preheated oven and bake it for 10 to 12 minutes until the cheese looks melty. Remove the tray from the oven.

Serve:

Serve the nachos in the same 9×13 tray or gently lift the parchment paper and slide a platter big enough to hold the nachos underneath.
Top the loaded chicken nachos with any remaining ingredients and toppings.