easy chicken nachos on a tray on the table, with hands picking up the tortilla chips

Easy Chicken Nachos

Layers of tortilla chips, spicy chicken and cheese.
Course Snack
Cuisine Tex Mex
Keyword cheesy, spicy
Skill Level very easy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 561kcal
Author Jacqueline Bellefontaine


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 chilli seeded and chopped
  • 200 g chicken thigh fillets cut into small bite sized pieces
  • 1 tsp each cumin, paprika and oregano
  • 200 g can chopped tomatoes
  • salt and freshly ground black pepper
  • 200 g Plain tortilla chips
  • 150 g cheddar cheese

To serve (optional)

  • slices of pickled jalapeño peppers
  • chopped corinader
  • sour cream
  • guacamole


  • Heat the oil in a frying pan and cook the onions gently until begining to colour. Stir in the garlic and chilli.
  • Add the chicken and cook for 2-3 minutes.
  • Add the cumin, paprika and oregano and mix well then stir in the chopped tomatoes.
  •  Reduce the heat and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.Season to taste. Meanwhile preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
  • Spread the tortilla chips out in a layer on a baking tray or shallow ovenproof dish.  Spoon the chicken on top and cover with cheese. Add a few slices of picked jalapeño if desired.
  • Bake for 8-10 minutes until the cheese has melted.  Sprinkle with coriander if using and serve immediately with your favourite accompaniments.


Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or serving accompaniments.) 


Calories: 561kcal | Carbohydrates: 39g | Protein: 22g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 555mg | Potassium: 417mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 23.1mg | Calcium: 383mg | Iron: 2.4mg