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Spoiler alert: these nachos with tender rotisserie chicken, melted cheese and crispy tortilla chips are going to be a new family favorite. An easy recipe that tastes amazing!
Quick Nachos with Rotisserie Chicken
I love tacos. I wrote a book about tacos. I make tacos every single Tuesday. So when I crave something similar any other day or an easy appetizer that tastes quite the same, nachos at home are the answer. It’s like serving tacos’ cousin if you know what I mean.
Making rotisserie chicken nachos is super simple. The tender meat, the gooey cheese, the crunchy chips… 100% perfection! And when I have guests, these chicken nachos satisfy everyone, especially me, because, ahem, 20-minute prep!
Ingredients
I infuse shredded rotisserie chicken with salsa for ultimate flavor. To assemble these nachos, you’ll also need thick tortilla chips, shredded cheese (I like Cheddar or Mexican mix), tomatoes, onion, olives, and any additional toppings you want to include!
How to Make Rotisserie Chicken Nachos
Shred the chicken ahead, and this meal will come together in no time. Mix the meat with salsa to coat it well, and assemble the layers. If you don't have a good baking dish, you can make cast iron skillet nachos instead. Bake for 10 to 12 minutes to melt the cheese and warm up the meat. Top with additional toppings if desired, and enjoy!
How to Know When Nachos are Done
Everything you use to assemble these rotisserie chicken nachos is cooked, so what you have to check is if the cheese is melted. After 10 to 12 minutes in the oven, the cheese will be gooey and the meat warm, meaning it’s time to remove the tray and serve!
What to Serve with Chicken Nachos for Dinner
My husband loves nachos with my tangy-sweet pineapple salsa and a Mezcalita. The kids have other favorites: corn on the cob and grilled veggie kabobs -you know, handheld meals are always more fun!
Rotisserie Chicken Nachos
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- ½ cup salsa, more for topping
- 8 ounces thick tortilla chips, about 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
- Additional Toppings: sour cream, salsa, guacamole
Instructions
Prep:
- Preheat the oven to 350F and position the top oven rack in the middle of the oven. Line a 9×13 baking dish with parchment paper.
- In a medium bowl, combine the rotisserie chicken and salsa, coating the shredded chicken well. If using chopped chicken breasts or thighs, chop the chicken into small pieces first.
Assemble the nachos:
- Layer half of the tortilla chips on the parchment paper. Top this first layer with half the cheese. Make a second layer of chips over the first layer and top with more cheese, diced tomatoes, red onion, black olives, and shredded chicken. You can top the chicken with cheese or layer it; this is up to you.
Melt ’em
- Place the layered nacho tray in the preheated oven and bake it for 10 to 12 minutes until the cheese looks melty and the pulled chicken is warm. 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 rotisserie chicken nachos with any fresh toppings, like guacamole and sour cream.
Janey says
These nachos were the best!
Tara says
Great nacho recipe!!