One of my favorite things about this recipe for BBQ chicken nachos is how quick and simple it is. I either grab a rotisserie chicken from the store to make these nachos, or I use my BBQ pulled chicken if I have some in the fridge. Either way, there’s only 20 minutes between me and this crave-worthy snack!
What’s in this BBQ Chicken Nachos Recipe?
Tortilla Chips: Use a hearty chip to make sure they hold up under all the nacho ingredients. Shredded Chicken: Use shredded chicken, rotisserie chicken, or shred up some leftover chicken breasts. Barbecue Sauce: Use your favorite BBQ sauce–tangy, smokey, spicy, sweet, whatever you prefer. Red Onion: Red onion has a bite that pairs well with BBQ. Black Beans: If using canned black beans, remember to drain them thoroughly–we don’t want any extra liquid. Corn: You can use fresh, frozen, or canned corn. Cheese: My favorite cheese to use here is smoked gouda, but you can use mozzarella or cheddar if preferred. Cilantro: The best garnish, but skip if you don’t like it.
Can I make these nachos spicy?
Sure thing! Besides using a spicy BBQ sauce, you can also top off these chicken nachos with fresh jalapeños to spice things up. Serve with your favorite hot sauce if you’re a real heat lover!
How to Store and Reheat
These BBQ chicken nachos are best eaten warm, straight out of the oven. You can make the barbecue chicken ahead of time and keep it covered in the fridge for a couple of days. If you do have leftovers, they can be kept covered in the fridge and reheated in the oven the next day–but be warned, the chips may become soggy.
How to Make BBQ Chicken Nachos Step by Step
Combine Chicken and BBQ Sauce: Preheat the oven to 350℉. Next, combine 2 cups of cooked shredded chicken with ¾ cup of your favorite barbecue sauce. Mix until the chicken is fully coated. Layer the Chips: On a rimmed baking sheet, spread out and arrange a layer of tortilla chips. Add the Chicken: Evenly spread the BBQ chicken on top of the tortilla chips. Add the Toppings: Then layer on ⅓ cup of chopped red onion, 1½ cups of black beans, 1½ cups of corn, and 2 cups of shredded cheese. Bake: Bake shredded barbecue chicken nachos in the oven for 10-15 minutes, until the chicken and toppings are warm. To serve, top them with cilantro, chopped jalapeño peppers, or any other toppings you like. Drizzle ranch dressing and extra barbecue sauce on top for an extra kick!
