Irresistible Rotisserie Chicken Nachos: Your Ultimate Guide to Easy & Cheesy Perfection
There’s something truly magical about a perfectly cooked, tender, and juicy rotisserie chicken from the grocery store. It’s a lifesaver on busy weeknights and, for many, a delicious meal on its own. But what if we told you that this culinary convenience could be the star of an even more exciting dish? Enter these incredibly satisfying Rotisserie Chicken Nachos. They are the ultimate appetizer for a lively party, the perfect companion for watching the big game with friends, or simply a fantastic, comforting meal for the family.
What makes this recipe a game-changer? Its astounding ease and speed. While there’s a little bit of chopping involved, the heavy lifting of cooking the chicken is already done for you. In just about half an hour, you can transform simple ingredients into a mountain of cheesy, flavorful goodness. Prepare to impress without the stress!
Why Rotisserie Chicken is Your Nacho Secret Weapon
The beauty of using a pre-cooked rotisserie chicken for your nachos cannot be overstated. It eliminates the need to season, cook, and shred raw chicken, saving you significant time and effort. Store-bought rotisserie chickens are usually perfectly seasoned and incredibly tender, making them ideal for shredding and absorbing the flavors of the other nacho ingredients. This shortcut means you can achieve restaurant-quality nachos in a fraction of the time, without compromising on taste or texture. Plus, it’s a fantastic way to repurpose leftovers if you happen to have any!
The Art of the Cheesy Goodness: A Wisconsinite’s Guide
Oh, the glorious cheesy goodness! As someone from Wisconsin, the land of cheese, I tend to be quite generous with my dairy. You might look at the suggested amount of cheese in this recipe and think it’s an insane quantity, but trust me on this. Once it’s melted and perfectly spread over every chip and topping, you’ll understand why it’s just right. The combination of sharp cheddar and spicy pepper jack creates an irresistible flavor profile and a gooey texture that blankets every layer. If you prefer, you can certainly alter the amount of cheese to your liking, but I promise, a generous hand with the cheese will lead to nacho nirvana!
The Inspiration and the Chips That Make the Dish
This fantastic recipe was inspired by the amazing Pulled Chicken Chilaquiles from A Family Feast, a recipe I had pinned some time ago. While searching for quick dinner ideas, the concept of delicious shredded chicken and vibrant flavors immediately caught my eye. For ultimate convenience and speed, I opted for a bag of my favorite restaurant-style tortilla chips. These chips provide the perfect sturdy base for all the delicious toppings. Of course, making your own chips from corn tortillas fried in oil, as suggested in the original inspiration, is a fantastic option when you have more time and want to elevate the dish even further. But for an easy weeknight or game day meal, good quality store-bought chips are perfectly acceptable and yield fantastic results.
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What You’ll Need: Ingredients and Helpful Tools
Gathering your ingredients and tools is the first step to nacho success. Here’s a detailed list to ensure you have everything ready before you start layering your magnificent rotisserie chicken nachos.
Main Nacho Ingredients:
- 4-pound rotisserie chicken, shredded
- 1 bag (approx. 13-15 oz) of restaurant-style tortilla chips
- 1 15-ounce can refried black beans (or regular refried beans)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded pepper jack cheese
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 tablespoons diced red onion, for garnish
For the Homemade Salsa (highly recommended for fresh flavor!):
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 large fresh Jalapeno, stemmed, seeded, and minced (adjust to your spice preference!)
- 1 tablespoon minced garlic
- 1/4 cup chopped fresh cilantro
- 1 15-ounce can diced tomato with juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
Helpful Kitchen Tools:
- Oven-proof skillet (12-inch, or a smaller 9-inch for half batches)
- Chef’s knife
- Cutting board
- Oven Gloves / Potholders
- Small saucepan for salsa
- Microwave-safe bowl for heating beans and chicken
(You can PRINT THIS RECIPE using the recipe card at the end of this post)
Perfect for Any Crowd, or Just a Big Appetite
My son, in particular, is absolutely infatuated with nachos. I’m convinced he would gladly live off them if he could! He even raved about filet mignon nachos, so you know these chicken nachos are going to be a huge hit. It’s safe to say there won’t be any leftovers when you make these bad boys.
This recipe is designed to feed a generous crowd, typically around 6-8 people, so be sure you have a big appetite if it’s just you and one other! If you’re feeding a smaller bunch or simply want to serve these as an appetizer alongside other dishes, feel free to cut the recipe in half. If you opt for a smaller batch, a 9-inch oven-proof skillet will work perfectly.
Customization is Key: Endless Nacho Possibilities
You truly can’t go wrong with these rotisserie chicken nachos because the customization options are practically endless! The first time I made these, I used refried black beans, sharp cheddar, and pepper jack, which is a fantastic base. I also whipped up a quick guacamole by smashing an avocado and mixing in some chopped cilantro, red onion, and garlic salt – a truly delicious, though optional, addition.
Beyond the basics, consider these fantastic additions to make your nachos uniquely yours:
- Vegetables: Sliced black olives, fresh or pickled jalapeños (for an extra kick), diced bell peppers, roasted corn kernels, or even a handful of chopped fresh tomatoes after baking.
- Dairy & Creaminess: A dollop of sour cream, a drizzle of Mexican crema, or a scoop of Greek yogurt for a healthier tang.
- Extra Freshness: More fresh cilantro, green onions, or a squeeze of fresh lime juice over the top.
- Heat: A dash of your favorite hot sauce or a sprinkle of red pepper flakes for those who like it fiery.
The key is to layer wisely and evenly, ensuring every chip gets a taste of the delicious toppings. And remember, as a wise Wisconsinite once said, the more cheese the better!
How to Make These Amazing Rotisserie Chicken Nachos
Follow these simple steps to create a show-stopping dish that will disappear in minutes!
- Preheat & Prepare: Preheat your oven to 450°F (230°C). Arrange a generous layer of tortilla chips in a large oven-proof skillet or on a baking sheet.
- Craft the Salsa: In a small saucepan, heat olive oil over medium heat. Sauté the diced jalapeno and onion until tender, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the diced tomatoes with their juice, chopped cilantro, ground cumin, ground coriander, and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 5-10 minutes to allow flavors to meld and thicken slightly.
- Warm the Fillings: While the salsa simmers, heat the refried beans in the microwave until warm and spreadable. Shred the rotisserie chicken from the bones and warm it gently in the microwave or on the stovetop.
- Layer Like a Pro: Now for the fun part – assembly!
- First, drop dollops of the warm refried beans evenly over the tortilla chips.
- Next, spoon the warm homemade salsa over the beans.
- Then, scatter the shredded rotisserie chicken across the salsa layer.
- Finally, generously layer both the shredded sharp cheddar and pepper jack cheeses over the chicken.
- Bake to Perfection: Transfer the skillet or baking sheet to the preheated oven. Bake for 5-7 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden at the edges. Keep a close eye on it to prevent burning.
- Garnish & Serve: Carefully remove the hot skillet from the oven using your oven gloves. Immediately sprinkle with fresh chopped cilantro and diced red onion. Serve these irresistible chicken nachos hot and fresh for the best experience!
Serving Tips and Leftover Magic
To serve, simply scoop out individual portions using a spatula, ensuring each serving gets a mix of chips and toppings. These nachos are fantastic on their own, but can be elevated with additional accompaniments like extra sour cream, homemade guacamole, or a side of extra salsa. While they are best enjoyed fresh, if you miraculously have any leftovers, store them in an airtight container in the refrigerator. To reheat, spread them on a baking sheet and warm in a moderate oven or an air fryer until the cheese is re-melted and the chips are crisp again. Avoid the microwave for reheating, as it tends to make the chips soggy.
I’ve added a video here so you can see the process and get a visual guide to making these amazing nachos!
Rotisserie Chicken Nachos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 pound rotisserie chicken
- 13 oz bag of restaurant style tortilla chips
- 15 oz can refried black beans or regular refried beans
- 2 cups shredded sharp cheddar
- 2 cups shredded pepper jack
- 2 tablespoons chopped fresh cilantro garnish
- 2 tablespoons diced red onion garnish
Salsa
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 large fresh Jalapeno stemmed seeded and minced
- 1 tablespoon minced garlic
- ¼ cup chopped fresh cilantro
- 1 15- ounce can diced tomato with juice
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
Before You Begin
Serve with sour cream and guacamole as accompaniments.
Instructions
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Preheat oven to 450 F and fill a large oven proof skillet with tortilla chips.
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Prepare salsa by sauteing Jalapeno and diced onion in olive oil for several minutes, until tender. Add garlic and saute another minute or two.
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Add remaining salsa ingredients and bring to a boil. Simmer over low heat, uncovered, for 5-10 minutes.
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Heat refried beans in the microwave.
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Shred the chicken and warm in the microwave.
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Drop dollops of refried beans over the top of the tortilla chips in the pan.
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Layer warm salsa over the refried beans.
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Layer chicken over the salsa.
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Layer both cheeses over the chicken and bake in preheated oven for 5-7 minutes, or until cheese is melted.
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Remove from oven and sprinkle with cilantro and red onion for garnish. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on June 16, 2015.