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32 minutes•Easy•Serves 4

Loaded Chicken Nachos

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Loaded Chicken Nachos

By @chef1

A delicious and customizable nacho recipe featuring seasoned chicken, melted cheese, and your favorite toppings. Perfect for a quick and satisfying meal or snack.

Recipe Rating

Not yet rated by chefs

Ingredients

  • ●300g Tortilla chips
  • ●2 cups Cooked chicken, shredded
  • ●2 cups Shredded cheddar cheese
  • ●1 cup Shredded Monterey Jack cheese
  • ●1 cup Canned black beans, rinsed and drained
  • ●1 cup Diced tomatoes
  • ●1/2 cup Sliced jalapenos
  • ●1/2 cup Sour cream
  • ●1/2 cup Guacamole
  • ●1/2 cup Salsa
  • ●2 tablespoons Taco seasoning

Instructions

  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    In a bowl, toss the shredded chicken with taco seasoning.
  3. 3
    Spread tortilla chips evenly on a large baking sheet.
  4. 4
    Sprinkle the seasoned chicken, black beans, cheddar cheese, and Monterey Jack cheese over the chips.
  5. 5
    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  6. 6
    Remove from oven and top with diced tomatoes, jalapenos, sour cream, guacamole, and salsa.
  7. 7
    Serve immediately and enjoy!

Recipe details

Category
Appetizer
Preparation
19 minutes

Estimated total: 32 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Preheat oven: 15 min planning allowance (oven_preheat)
  • Prepare toppings and measured components: 5 min planning allowance (simple_prep)
  • Toss already-cooked chicken with seasoning: 3 min planning allowance (mix)
  • Spread measured chips: 2 min planning allowance (transfer)
  • Layer chicken beans and cheeses: 5 min planning allowance (assemble)
  • Add measured fresh and creamy toppings: 2 min planning allowance (garnish)
  • Serve: 2 min planning allowance (transfer)
  • Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
  • One large baking sheet is the chosen capacity for this four-serving batch. Oven preheating can overlap independent preparation. Bake range midpoint 12.5 minutes; follow melted-cheese doneness.
  • Chosen generic plain white-corn tortilla-chip USDA profile. The new recipe specifies 300 g; no large-bag conversion is claimed.
  • Cooked chicken, shredded: USDA cup, chopped or diced portion weight
  • Used stewed chicken, meat only, chopped or diced, as a generic for shredded cooked chicken.
  • Shredded cheddar cheese: USDA cup, shredded portion weight
  • Ordinary cheddar, shredded, 113 g per cup; low-fat cheddar was not specified.
  • Shredded Monterey Jack cheese: USDA cup, shredded portion weight
  • Canned black beans, rinsed and drained: USDA SR Legacy canned pinto beans, drained solids (174286), used as a disclosed comparable drained-legume nutrient approximation for black beans, not undrained canned-bean analysis. Black/pinto variety, brand and moisture vary. No rinsing-loss factor is invented; sodium uses the drained reference before any additional rinsing loss. Separate USDA cooked-black-bean cup weight used below, not a can-to-drained yield. (https://fdc.nal.usda.gov/food-details/174286/nutrients)
  • Canned black beans, rinsed and drained: USDA Food Patterns Equivalents Database 2015–2016 methodology, Appendix 11: one cup equivalent cooked black beans = 175 g. Chosen cooked-solid volume approximation for already-drained black beans; separate pinto-drained nutrient profile. Residual moisture and packing vary; no unknown package drained yield calculated. (https://www.ars.usda.gov/arsuserfiles/80400530/pdf/fped/fped_1516.pdf)
  • Drained black beans: USDA cooked-black-bean 175 g/cup weight, with separately disclosed USDA canned drained-pinto nutrient approximation; no can yield or rinsing retention percentage.
  • Diced tomatoes: USDA cup, chopped or sliced portion weight
  • Used red, ripe, raw tomatoes, chopped or sliced, as a generic for diced tomatoes.
  • Sliced jalapenos: USDA cup, sliced portion weight
  • Used raw jalapeno peppers, sliced, as a generic for sliced jalapenos.
  • Sour cream: USDA cup portion weight
  • Used cultured sour cream as a generic for sour cream.
  • Guacamole: MegaMex WHOLLY Classic Guacamole manufacturer label dated 2025-04-07, accessed 2026-10-22: 2 tbsp (30 g), 70 kcal, 6 g fat, 2 g carbohydrate, 1 g fiber, 0 g protein, 140 mg sodium. Chosen classic commercial formulation; homemade and other brands vary. Label zeros are rounded. (https://www.megamexfoodservice.com/wp-content/uploads/2025/01/86405_Wholly_Guacamole_Classic_Guac_Frozen.svg)
  • Guacamole: USDA tbsp portion weight
  • WHOLLY Classic manufacturer formulation and tablespoon portion; chosen brand reference, not invented ingredients or generic mashed avocado.
  • Salsa: USDA cup portion weight
  • Used ready-to-serve salsa.
  • Taco seasoning: USDA tsp portion weight
  • Used dry taco seasoning mix, original.

nachos · chicken · cheddar · black beans

Estimated nutrition per serving

1064 calories · 51.4 g protein · 72.2 g carbohydrate · 63.4 g fat · 9.5 g fiber · 1633 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Thursday
late dinner
winter
Requested: 60 min
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