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Rotisserie Chicken Nachos Recipe
Ben Carraoli

Rotisserie Chicken Nachos Recipe

I have to admit—I can’t go more than a couple of weeks without making these rotisserie chicken nachos. The cheesy, savory layers with crunchy tortilla chips are pure comfort food, and it’s so much fun pulling everything together.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Calories: 810
Ingredients Method

Ingredients
  

  • For the nachos:
  • 1 rotisserie chicken about 4 pounds, shredded
  • 1 13- ounce bag of restaurant-style tortilla chips
  • 1 15- ounce can of refried black beans or regular refried beans
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded pepper jack cheese
  • 2 tablespoons chopped fresh cilantro for garnish
  • 2 tablespoons diced red onion for garnish
  • For the salsa:
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 large jalapeño stemmed, seeded, and minced
  • 1 tablespoon minced garlic
  • ¼ cup chopped fresh cilantro
  • 1 15- ounce can of diced tomatoes with juice
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder

Method
 

  1. Start by preheating your oven to 450°F. This high temperature ensures the cheese melts quickly without overbaking the chips. Meanwhile, prep a baking sheet or skillet by spreading out the tortilla chips in an even layer.
  2. For a homemade touch, sauté diced onion and minced jalapeño in olive oil over medium heat. Once fragrant and softened, add garlic and cook for another minute or two. Stir in the canned tomatoes, cilantro, cumin, coriander, and chili powder. Simmer the mixture uncovered for 8–10 minutes until it thickens slightly.
  3. While your salsa cooks, heat the refried beans in a microwave-safe dish. Shred the rotisserie chicken into bite-sized pieces and warm it in the microwave for about 1–2 minutes. This step enhances the flavors and makes layering smoother.
  4. Begin by adding dollops of warm refried beans over the tortilla chips. Next, layer the prepared salsa, shredded chicken, and both cheeses evenly over the top. Be generous with the cheese so it melts beautifully and binds everything together.
  5. Transfer your nacho assembly into the preheated oven. Bake for around 6–8 minutes, keeping an eye on the cheese as it melts. Once bubbly and golden, remove from the oven and sprinkle fresh cilantro and diced onions as garnish.
  6. Nachos are best served immediately to preserve their crunchiness! Offer lime wedges, guacamole, or sour cream on the side for dipping and topping. Trust me, these personal touches go a long way in elevating the experience.