Skillet Chicken Nachos
Transform your next snack or game-day spread with these irresistible Skillet Chicken Nachos, a sizzling one-pan wonder packed with bold flavors and gooey, melty goodness! This crowd-pleasing recipe layers crispy tortilla chips with tender, taco-seasoned shredded chicken, creamy black beans, and vibrant diced tomatoes, all smothered under a blanket of melted cheddar cheese. Finished with fresh toppings like green onions, sour cream, guacamole, and the optional kick of sliced jalapeños, these nachos are baked to golden perfection in just 10 minutes. Whether you’re hosting a party or craving an easy weeknight treat, this quick and effortless recipe delivers maximum flavor with minimum cleanup, thanks to its oven-safe skillet preparation. Perfect for sharing—or keeping all for yourself—these loaded nachos are your ultimate cheesy indulgence!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded (or rotisserie chicken)
- 1 tablespoon Taco seasoning
- 2 tablespoons Water
- 5 cups Tortilla chips
- 2 cups Cheddar cheese, shredded
- 1 cup Black beans, drained and rinsed
- 1 large Tomato, diced
- 1 medium Jalapeño, sliced (optional)
- 2 Green onions, thinly sliced
- 0.5 cup Sour cream
- 0.5 cup Guacamole or diced avocado
- 2 tablespoons Cilantro (optional), chopped
- 1 teaspoon Olive oil
Instructions
Heat a large oven-safe skillet over medium heat and add olive oil.
Add the shredded chicken to the skillet along with taco seasoning and water. Stir to coat the chicken evenly and cook for 2-3 minutes until heated through. Remove the chicken from the skillet and set it aside.
Preheat the oven to 375°F (190°C).
In the same skillet, spread a layer of tortilla chips evenly across the bottom.
Sprinkle about half of the shredded cheese over the chips, followed by the seasoned chicken, black beans, and diced tomato.
Add another layer of tortilla chips on top, and sprinkle the remaining shredded cheese evenly.
If using jalapeño slices, scatter them over the top.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the oven and let it cool slightly for 2 minutes.
Top the nachos with green onions, sour cream, guacamole (or avocado), and cilantro if desired.
Serve warm directly from the skillet and enjoy!
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 90% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 6.4 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 681 mg | 52% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
