Chicken nachos

If you're looking for something quick, easy and satisfying next time you're feeding a crowd, then this chicken nachos recipe is just the ticket. This beloved and popular Tex-Mex dish is a guaranteed winner.

  • 25 mins cooking
  • Serves 4
  • Print


Chicken nachos
  • 1 tablespoon vegetable oil
  • 1 medium_piece brown onion (150g), chopped finely
  • 425 gram can mexican-style beans, drained
  • 3 cup (480g) shredded cooked chicken
  • 390 gram jar mild nachos topping sauce
  • 230 gram packet corn chips
  • 2 cup (220g) grated pizza cheese
  • 1 medium_piece avocado (320g), mashed coarsely
  • 2/3 cup (160g) sour cream


Chicken nachos
  • 1
    Heat oil in medium frying pan; cook onion, stirring, until softened. Stir in beans, chicken and sauce; bring to a boil. Reduce heat, simmer, uncovered, about 3 minutes or until mixture thickens slightly.
  • 2
    Divide corn chips among four microwave-safe serving dishes; top each with cheese. Microwave, one plate at a time, uncovered, on HIGH (100%) about 1 minute or until cheese has melted.
  • 3
    Top plates of corn chips and cheese with equal amounts of chicken mixture, avocado and sour cream.


pizza cheese is a convenient blend of coarsely grated processed cheddar, mozzarella and parmesan cheeses available from supermarkets.

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