Spicy Chicken Nachos
Spicy Chicken Nachos is something that’s gonna be on your weekly menu. Especially if you have kids like mine, that love it so much.
Spicy Chicken Nachos
I know, I know you’re going to say everything she makes is easy. Of course it’s easy.
It’s the only reason I post recipes. Because everything I make has got to be easy.
There are exceptions of course, sometimes making things that are a little more complicated is a labour of love.
How to make Spicy Chicken Nachos
There are a few similar recipes on the internet but I first saw it made this way by RecipeTinEats. So this is probably her recipe.
You marinate some chicken, pop it in a pan. Let it cook and then just dump all the tortilla chips on a tray, pop the chicken and cheese and top and you have your snack ready to be served.
Now you tell me does that not sound easy! If you don’t feel as lazy you can layer the nachos too.
If you just looking for that little something to snack on then this is that perfect snack. Spicy Chicken with loads of melty cheese, some jalapeno for that added kick with sour cream and guacamole.
Don’t forget the salsa! How much better can it get. My kids thought this was heaven. Please let me know if you think so too.
You can make the chicken ahead of time and just assemble it all when ready to serve. This makes a great appetizer too and your guests will thank you for it.
This recipe is such a hit in our home, I have to now double the recipe. So if you think you won’t be able to get enough I suggest you double it too.
Looking for Nachos a little less spicy then maybe try this recipe from Taste of Home.
More Snack Recipes:
First Published January 1, 2021, Updated February 13, 2024

Spicy Chicken Nachos
Ingredients
- 2 chicken breasts about 250 grams
- 1 tspn paprika
- 1 tspn ground cumin
- 1/2 tspn chilli powder
- 1 tspn dried oregano
- 1 tspn garlic powder
- juice of 1 lime
- 2 tbsp tomato paste
- 1 tbsp hot sauce
- 1 cup chicken stock
- 3 tbsp olive oil
- 100 gram tortilla chips
- 1 cup cheddar cheese you can use less or more if you prefer
- coriander (optional)
- sour cream (optional)
- guacamole (optional)
- jalapeno (optional)
Instructions
- Mix the paprika, cumin, chilli powder, oregano, garlic powder, 1 tablespoon olive oil and lime juice together. Rub it into the chicken. You can add a bit of salt but not too much as the stock may be enough
- Heat 2 tablespoons olive oil in a pan. Sear the chicken breasts for about 3 minutes on each side until nicely browned. Doesn't have to be fully cooked on the inside as it can cook further in the sauce
- Remove the chicken, shred it and set aside
- Add the tomato paste and hot sauce to the same pan and cook for a few seconds. Add the chicken stock and heat through
- If your sauce is not thick enough you can turn up the heat and reduce it a little more at this stage
- Place the shredded chicken into the sauce and allow it to heat through.
- Turn on the grill function of your oven
- Place half the tortilla chips in an ovenproof dish or a baking pan. Spoon the chicken on top. Add the grated cheese with some jalapeno. Scatter the other half of the tortilla chips along the edges
- Pop the tray into the oven just until the cheese melts, about 5-7 minutes. Garnish with coriander
- Serve with sour cream and guacamole if you prefer
Those look so good! Love the flavor combination. Now craving!
Thank you so much Farah! They were totally yum, although I didn’t eat much.