Recipes | Appetizers | | Rotisserie Chicken Nachos
Author by Amanda Davis on Updated on
5 from 17 votes
These rotisserie chicken nachos are the perfect appetizer for a party or watching the big game with friends.
Cook Time 10 minutes mins
Total Time 40 minutes mins
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I love the rotisserie chickens from the grocery store. They are so delicious, enough so that I could just sit and eat it without any sides. These rotisserie chicken nachos are the perfect appetizer for a party or watching the big game with friends. Theyare super easy, though there is a little bit of chopping involved. Give yourself about half an hour to throw this together.
Rotisserie Chicken Nachos
Oh the cheesy goodness…as a Wisconsinite we tend to use a lot of cheese, if you prefer you can alter the amount of cheese to your liking.Just know, it may look like an insane amount that you add on top but I promise you once it’s melted and evenly spreads over the nachos you won’t regret using the same measurements!
I was inspired by this amazing recipe for Pulled Chicken Chilaquiles from A Family Feast. I had pinned itsome time ago. While searching for dinner ideas this recipe caught my eye.I was looking for something quick, so I bought a bag of my favorite restaurant style chips. Her recipe makes them from corn tortillas fried in oil. I definitely want to try that someday when I have more time.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
Ingredients:
- 4-pound rotisserie chicken
- 1 bag of restaurant style tortilla chips
- 1 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
For the salsa:
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 large fresh Jalapeno stemmed, seeded and minced
- 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:
PRINT THIS RECIPE AT THE END OF THIS POST
My son is particularly infatuated with nachos. I’m sure he would live off of them if he could. In fact, he raved about the filet mignon nachos too. So it’s safe to say there won’t be any leftovers after making these bad boys. Be sure you have a big appetite if it’s going to be just you and one other, as these feed around 6-8 people! If you are feeding a smaller bunch or you’re wanting to serve theseas an appetizer, feel free to cut the recipe in half. If you do that you can use a 9-inch skillet instead.
You just can’t go wrong with these. Throw in some olives, sour cream, or even avocado. The options are endless when it comes to nachos.
The first time I made these I used refried black beans and a couple types of cheese; sharp cheddar and pepper jack. I also made a quick guacamole by smashing an avocado adding in some chopped cilantro and red onion along with some garlic salt, although this is just an optional addition.
Enjoy your nachos and remember, the more cheese the better!
I’ve added a video here so you can see the process…
Rotisserie Chicken Nachos
These rotisserie chicken nachos are the perfect appetizer for a party or watching the big game with friends.
5 from 17 votes
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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Course: Appetizer
Cuisine: American
Servings: 10
40 minutes mins
Calories: 810
Author: Amanda Davis
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
HELPFUL TIP: To serve these nachos, scoop out individual portions with a spatula.
Serve with sour cream and guacamole as accompaniments.
Instructions
Preheat oven to 450 F and fill a large oven proof skillet with tortilla chips.
Prepare salsa by sauteing Jalapeno and diced onion in olive oil for several minutes, until tender. Add garlic and saute another minute or two.
Add remaining salsa ingredients and bring to a boil. Simmer over low heat, uncovered, for 5-10 minutes.
Heat refried beans in the microwave.
Shred the chicken and warm in the microwave.
Drop dollops of refried beans over the top of the tortilla chips in the pan.
Layer warm salsa over the refried beans.
Layer chicken over the salsa.
Layer both cheeses over the chicken and bake in preheated oven for 5-7 minutes, or until cheese is melted.
Remove from oven and sprinkle with cilantro and red onion for garnish. Serve immediately.
Nutrition
Serving: 1portion | Calories: 810cal | Carbohydrates: 39g | Protein: 61g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 181mg | Sodium: 855mg | Potassium: 679mg | Fiber: 4g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 7.5mg | Calcium: 447mg | Iron: 4.3mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post was originally published on this blog on June 16, 2015.
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Reader Interactions
Comments
CAROL CORRIGAN says
This was very good. I am gluten free right now and the chips I can eat are yucky. Next time I will make the chicken, cheese, and salsa and use it as a dip. Also, that way the chips stay crisp.
Thank you so much for the recipe.Reply
Brian Radke says
ExcellentReply
Nyala says
My family does not like retried beans. Can it be omitted?
Reply
Amanda Formaro says
Sure!
Reply
Traci says
Amanda…this dish is crazy beautiful! I make rotisserie chicken nachos too, but they don’t look this picture perfect LOL. Really nice photography, gal!
Reply
Amanda Formaro says
Thank you Traci!! These are so yummy too, now I want some! LOL
Reply
Nicole Shilts says
Hi Amanda
I just saw this delicious recipe on Pinterest. I have to say I will be trying this. And as a fellow Wisconsinite, I think the amount of cheese is just right!Reply
Amanda Formaro says
Hi, Nicole! Too funny, gotta love all that cheese! :) I hope you enjoy!
Reply
Lisa Grant says
These look great and super easy! My kids love nachos so I’ll be making these soon.
Reply
Amanda Formaro says
Hope you enjoy it!
Reply
Thanks for the link to our recipe Amanda! Your version looks really great (and easier!) Have a great day! Martha
Reply
Amanda Formaro says
Thanks Martha, yours looks awesome!
Reply
5 from 17 votes (15 ratings without comment)