Whether for family dinner or game night, everyone will love these Grilled Chicken Nachos. Tortilla chips are topped with beans, taco seasoned grilled chicken, and an easy homemade cheese sauce in this easy, cheesy Tex-Mex recipe.
Love nachos? You can also try these Sheet Pan Nachos or these Chili Dog Nachos.
I can’t believe it’s already time to talk about back to school. Has this summer just flown by for anyone else?
My kids love nachos, so these Grilled Chicken Nachos are the perfect back to school meal. Chicken is simply grilled with taco seasoning. That chicken goes on the tortilla chips along with refried beans, a homemade cheese sauce, and whatever toppings you and your family love. We did diced tomatoes, avocados and cilantro. I would have loved jalapeños, as well, but I knew that my kids wouldn’t eat them.
For an interactive, utensil free meal, make the nachos on a sheet pan and let everyone just dig in. It’s a fun way to get everyone involved in dinner, and a great way to make those back to school memories!
Ingredients
- Chicken: I use boneless, skinless chicken breasts, but you could also use thighs. The cooking time will just be a little different.
- Taco Seasoning: I used a prepackage chicken taco seasoning. But they would work well with regular taco seasoning, as well!
- Butter: This is to make the roux that starts the cheese sauce.
- Flour: This is also for the roux. It is what thickens the cheese sauce.
- Milk: I use 2% milk, but whole milk would be even better.
- Cheese: You really just need any easy melting cheese. I used a mixture of cheddar, mozzarella, and Monterey Jack.
- Beans: I like refried beans on these nachos, although I have used regular pinto beans before. You could also use black beans.
- Chips: Use your favorite tortilla chips here.
- Toppings: You can really add anything you want here. We added diced tomatoes, diced avocado, and cilantro. But we also love sour cream, guacamole, jalapeños, or pico de Gallo.
How to Make Grilled Chicken Nachos
STEP 1: I like to start by cutting the chicken in half horizontally, making thinner breast pieces. That way they cook more evenly. Take the chicken and season on both sides with the taco seasoning. (You do want to reserve 1 tablespoon of the taco seasoning for later.)
STEP 2: Grill the chicken until it is cooked through. Then set it aside to cool slightly.
STEP 3: Make the cheese sauce by melting the butter, then whisking in the flour. Slowly whisk in the milk, then cook this mixture until it is thick enough to coat a spoon.
STEP 4: Add in the cheese and the remaining taco seasoning. Stir this together until the cheese is melted. Keep this warm.
STEP 5: Dice the chicken into bite sized pieces.
STEP 6: Now it’s time to start assembling the nachos! Layer half of the chips. (I like to do this on a baking sheet with raised edges.) Then drizzle over half of your refried beans, followed by half the chicken. The repeat the layer.
STEP 7: Drizzle the warm cheese sauce over the top of the nachos.
STEP 8: Top the nachos with all of your desired toppings. Then dig in!
Tips and Tricks
If you don’t want to make one big pan of nachos, you can set up a nacho bar where everyone can assemble their own portion of nachos.
You want to keep the cheese sauce warm, but not too hot. It can get grainy if overheated. Cooking the sauce too long will also cause it to get grainy.
These are best served right away before the chips get soggy.
More Tex-Mex Favorites
Tex-Mex Bacon Cheeseburgers
Pork Carnitas Burrito Bowl
Taco Casserole
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Grilled Chicken Nachos
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 oz package chicken taco seasoning mix divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 oz medium cheddar cheese shredded
- 2 oz mozzarella cheese shredded
- 2 oz monterey jack cheese shredded
- 1 (16 oz) can Refried Beans
- 1 (11 to 12 oz) bag tortilla chips
- favorite nacho toppings such as diced tomatoes, diced avocado, cilantro, sour cream, jalapeños, etc.
Instructions
- If your chicken breasts are thick or larger, cut them in half lengthwise, forming thinner chicken breasts. (This helps them to cook more evenly.) Reserve 1 tablespoon of the taco seasoning mix and set aside. Sprinkle the rest of the seasoning evenly on both sides of the chicken.1 lb boneless skinless chicken breasts, 1 oz package chicken taco seasoning mix
- Heat a grill to medium heat (about 350ºF). Oil the grill, and grill the chicken until the internal temperature registers 160ºF, about 8-10 minutes on each side. Transfer to a plate and cover with foil and let sit for 5 minutes.
- Meanwhile, make the cheese sauce. In a medium saucepan, melt the butter. Whisk in the flour and allow it to cook for a minute. Slowly whisk in the milk. Cook, stirring, until the mixture is thick enough to coat a spoon. Once the mixture is thick, turn off the heat and stir in the cheddar cheese, mozzarella cheese, monterey jack cheese and the reserved 1 tablespoon of Chicken Taco Seasoning Mix. Keep the cheese sauce warm.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup milk, 2 oz medium cheddar cheese, 2 oz mozzarella cheese, 2 oz monterey jack cheese
- In another saucepan, heat the refried beans with about a tablespoon of water, just until warmed through.1 (16 oz) can Refried Beans
- Dice the chicken into bite-sized pieces.
- Place half of the tortilla chips on a baking sheet. Top with half of the warmed refried beans, and half of the diced chicken. Spread the remaining tortilla chips over the top, then the remaining refried beans and remaining chicken. Pour the warm cheese sauce over the top, then top with your desired toppings.1 (11 to 12 oz) bag tortilla chips, favorite nacho toppings
- Serve immediately.
Chels R. says
Okay, we’re nuts for nachos! Have you even tried Juanita tortilla chips? Seriously – they are the best! But here’s what I’m loving about this nacho, first that cheese sauce (WOW) and second, this nacho looks so fresh with the ingredients on top. LOVE LOVE LOVE!