Barbecue chicken nachos

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You only need four ingredients to make these BBQ Chicken Nachos. Cursi, sweet and spicy, with loads of tender chicken and crispy tortilla chips, kids and adults alike love to dig into these nachos.

Several years ago, I was standing in front of the fridge wanting to do something different with the barbecue chicken scraps. A few minutes later, a tray of these nachos came out of the oven. Grilled chicken pieces, melted cheese, and crispy, hot tortilla chips added to a very tasty and quick lunch.

The kids went a little crazy for the barbecue chicken nachos, probably because ANY excuse to eat tortilla chips and call it food is a victory in their book. In any case, we all really liked the Chicken BBQ Nachos; I made them again the next day with a roasted chicken.

These nachos have become a favorite lunch when we have leftover chicken in the house. With the usual jar of Tangy Memphis barbecue sauce ready to go in the fridge (and when I'm very lucky, southern-style coleslaw on top, don't hit it until you've tried it) this is a lunch that all of us we really enjoyed.

The nachos are a success all day at my house. Try these Breakfast Nachos, Five-Bean Chili Nachos with Cheese, or these Quick Meal Beef, Black Bean, and Spinach Tostadas that everyone loves. Do not miss these Mediterranean Nachos for a special gift. Mediterranean Nachos are a recipe from my first cookbook and are still requested by children as often as any other.

Cooking tip: I use this tray to make this recipe.

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Barbecue chicken nachos

Preparation time: 5 minutes.

Cook time: 10 minutes.

Total time: 15 minutes

Servings: 5 servings, depending on size

Calories: 809kcal


  • 2-3 cups bite-size roasted or cooked minced chicken
  • 1 – 1 1/2 cups barbecue sauce I used this homemade spicy barbecue sauce
  • 16 oz bag of tortilla chips
  • 3 cups grated choice Jack Monterrey, Pepper Jack and Cheddar cheese work well
  • 1/4 cup fresh, torn, or chopped coriander (optional)


  • In a small saucepan, heat the barbecue sauce, then add the minced chicken to the pan. Stir to coat well and continue heating for a few minutes until chicken is hot. Make sure the chicken is well covered and add more sauce as needed to make sure there is enough sauce for the nachos.

  • Preheat oven to 350. Spread tortillas on large baking sheet. Top with chicken covered in sauce, then sprinkle with cheese. Bake for about 5 minutes, until the cheese is melted. Enjoy!


Alternatively, if you want to skip the stove step, you can combine the chicken and barbecue sauce in a bowl and cover the nachos with the cold mixture. You will simply need to bake for another 5-10 minutes.


Calories: 809kcal | Carbohydrates: 60g | Protein: 36 g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 890mg | Potassium: 370mg | Fiber: 4g | Sugar: 1g | Vitamin A: 490 IU | Calcium: 607mg | Iron: 3.2mg


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