Restaurant-Style Loaded Chicken Nachos cover

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From Shannon Bradley

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Restaurant-Style Loaded Chicken Nachos

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Ingredients

Warning0 allergens identified

Restaurant-Style Loaded Chicken Nachos

1 lb ground chicken

1 tbsp extra-virgin olive oil

1 tsp chili powder

1 tsp cumin

1 tsp coriander

½ tsp garlic powder

½ tsp dried oregano

1 tsp salt

black pepper(to taste)

1 can black beans(drained and rinsed, 15 oz. per can)

1 bag corn tortilla chips(16 oz. per bag)

1 lb shredded Mexican cheese blend(1 lb. is about 4 cups)

2 tomatoes

¼ red onion

1 jalapeno chilies

¼ cup cilantro leaves(fresh)

1 avocado

2 tablespoons black olivessliced

½ lime

⅓ cup sour cream

Instructions

Preheat the oven to 400°F.

Line an extra-large baking sheet with parchment paper.

Drizzle the olive oil into a large skillet set over medium-high heat. Once the oil is shimmering, add the chicken. Cook, breaking up the chicken as it cooks, for 5-6 minutes. Add the chili powder, cumin, coriander, garlic powder, oregano, salt, and black pepper, and stir to evenly distribute. Add the black beans to the skillet and continue to cook, stirring frequently, until the chicken is cooked through, 1-2 minutes.

Arrange the tortilla chips in an even layer on the baking sheet. Cover the chips with the chicken and black bean mixture, leaving a 1-inch border of chips exposed. Sprinkle the shredded cheese evenly over the chicken and black beans.

Bake the nachos on middle rack of oven until the cheese is fully melted, 9-11 minutes. While the nachos bake, prepare the toppings.

Dice the tomatoes.

Dice the red onion.

Remove the seeds from the jalapeÃ±o and finely mince.

Roughly chop the cilantro.

Peel the avocado, remove the pit, and dice into 1/2-inch cubes. Scoop the cubes out of the skin with a spoon.

Check to see that nachos are done. Remove from oven or add time as needed.

Top nachos with the diced tomato, red onion, jalapeÃ±o, black olives, avocado, and cilantro. Squeeze fresh lime juice over the toppings. Drop generous teaspoons of sour cream evenly over the nachos. Serve immediately.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

1
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All Reviews
5.0

Shannon Bradley

Definitely would make again! Super easy and tasted great. Added corn and skipped on the jalapeños.

Nov 11, 2025

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Tips & Tricks (5)

Toast Your Chips First 🔥
Lightly toast your tortilla chips in a 350°F oven for 3-4 minutes before assembling to prevent sogginess and add a subtle nutty flavor that elevates the entire dish.
Bloom Your Spices 🌶️
Toast the dried oregano, cumin, coriander, and chili powder in the pan for 30 seconds before adding ground chicken to unlock their essential oils and deepen their complex flavors.
Layer in Stages 📚
Build nachos in multiple layers rather than all at once—chips, then chicken mixture, then cheese, then fresh toppings—so every bite gets proper coverage and the cheese melts evenly throughout.
Prep Your Toppings Cold ❄️
Keep avocado, tomatoes, onions, and cilantro chilled until the last moment, then add them after plating so they stay fresh, bright, and textually distinct from the warm components.
Infuse Your Sour Cream 🥒
Mix your sour cream with fresh lime juice and a pinch of cumin 15 minutes ahead of time to create a cohesive, tangy-spiced condiment that ties all flavors together beautifully.