Real Recipes From Real Home Cooks ®

skillet chicken nachos

★★★★★ 4
a recipe by
Shanda Bush
Cincinnati, OH

This is great for a party. You can make it and then put in a Crock Pot to keep hot.

Blue Ribbon Recipe

This is an easy and flavorful shredded chicken for your nachos. It has the typical seasonings you expect from a Tex-Mex dish. The amount of spice can be controlled by the heat of the salsa you use. Very versatile, this can be used for nachos but also tacos and burritos.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 10
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For skillet chicken nachos

  • 1 lb
    chicken breast, cooked and cubed or shredded
  • 1 md
    onion, chopped
  • 24 oz
    picante sauce
  • 15 oz
    black beans, rinsed and drained
  • 10 oz
  • 1 tsp
    chili powder
  • 1 tsp
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    black pepper

How To Make skillet chicken nachos

Test Kitchen Tips
To assemble our nachos, we placed the chips on a platter. Topped them with the chicken mixture and then cheese. We melted the cheese under the broiler.
  • Cooked chicken in a skillet.
    Place cooked chicken breast in a pan.
  • Picante sauce, Rotel, and black beans poured over the chicken.
    Pour picante sauce, Rotel tomatoes, and rinsed and drained black beans over the chicken. Stir together.
  • Adding seasonings to the skillet.
    Add seasoning.
  • Simmering the chicken mixture.
    Simmer 15-20 minutes. Serve with tortilla chips.