Nachos de Pollo (chicken nachos) are baked tortilla chips topped with shredded chicken, melted cheese, and flavorful toppings such as salsa, jalapeños, beans, or sour cream.
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This Nachos de Pollo recipe uses rotisserie chicken, simple pantry spices, and oven-baking to keep things quick and easy.
It takes about 30 minutes to prepare, making these sheet-pan chicken nachos perfect for weeknight dinners, game days, or as an easy appetizer.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Shredded chicken: Absorbs the sauce and provides protein. This recipe uses rotisserie chicken, but leftover roasted or boiled chicken works just as well.
- Olive oil: Softens vegetables and carries flavor.
- Onion: Builds the savory base.
- Garlic: Adds aromatic depth.
- Tomato sauce: Coats the chicken evenly.
- Chipotle peppers in adobo: Add smoky heat and acidity.
- Sugar: Balances the sauce.
- Cumin and oregano: Provide warm seasoning.
- Cilantro: Adds freshness.
- Tortilla chips: Form the base structure.
- Shredded cheese: Melts and binds toppings together.
- Scallions: Add mild onion flavor.
How to Make Nachos de Pollo
Note: Full instructions are provided in the recipe card below.
- For the Chicken: Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Lower the heat if needed to prevent browning.
- Add the tomato sauce, chipotle peppers with their sauce, sugar, cumin, oregano, and salt. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for about 10 minutes. Stir in the shredded chicken and cilantro until combined.
- For the Nachos: Preheat the oven to 425°F (220°C) and position two racks in the center of the oven.
- Place the tortilla chips in a single layer, slightly overlapping, on two 13 × 18-inch (33 × 46-cm) baking sheets. Spoon the chicken mixture evenly over the chips, then top with the cheese.
- Bake for 5 to 8 minutes, until the cheese is melted. Remove from the oven and sprinkle with scallions and cilantro. Serve immediately with the desired topping.
Hint: Warm the chicken mixture before assembling so the nachos heat evenly and the cheese melts faster without overbaking the chips.
Storage, Make Ahead, & Freezing
Storage: Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days. Assembled nachos are best eaten immediately since the chips soften quickly.
Make Ahead: The chicken mixture can be prepared up to 2 days in advance and refrigerated. Reheat until warm before assembling the nachos.
Freezing: Not recommended.
Camila's Tips & Variations
- Chips burn before cheese melts: Bake on the middle rack and watch closely.
- Nachos turn soggy: Keep chips in a single layer and avoid excess sauce.
- Chicken tastes dry: Add a spoonful of tomato sauce before reheating.
- Cheese does not melt evenly: Use freshly shredded cheese instead of pre-shredded.
- Not enough toppings per chip: Spread ingredients evenly across both baking sheets.
- Want to change the protein: Replace chicken with shredded beef, pork, or beans.
Frequently Asked Questions
Can I make this without chipotle peppers?
Yes. Replace them with smoked paprika. The heat decreases, but flavor remains balanced.
Why are my nachos soggy?
Too much sauce softens the chips. Use less sauce and bake briefly.
Why isn't my cheese melting evenly?
Pre-shredded cheese contains anti-caking agents. Use freshly shredded cheese for smoother melting.
Can I assemble nachos ahead of time?
No. Chips absorb moisture quickly. Assemble just before baking.
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Recipe
Nachos de Pollo
Equipment
- Two 13 × 18-inch baking sheets (half-sheet pans)
Ingredients
For the Chicken
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion , diced
- 2 large cloves garlic , roughly chopped
- 1 (8oz/227g) can tomato sauce
- 2 tablespoons minced chipotle peppers in adobo sauce , plus 1 tablespoon sauce from can
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon sugar
- 3 cups shredded rotisserie chicken (or leftover cooked chicken)
- ¼ cup fresh chopped cilantro
For the Nachos
- 1 (369-g) (13 oz) bag lightly salted tortilla chips
- 800 g (28 oz) shredded Mexican blend cheese or cheddar and Monterey Jack cheese
- 3 scallions , finely sliced
- ¼ cup fresh cilantro , chopped
For Serving (Optional)
- Guacamole
- Sour cream
- Limes wedges
- Refried beans
- Pico de gallo
- Salsa taquera
Instructions
- For the Chicken: Heat the olive oil in a large pan over medium heat. Add the onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Lower the heat if needed to prevent browning.
- Add the tomato sauce, chipotle peppers with their sauce, sugar, cumin, oregano, and salt.
- Bring to a gentle simmer, then reduce the heat to low and cook uncovered for about 10 minutes. Stir in the shredded chicken and cilantro until combined.
- For the Nachos: Preheat the oven to 425°F (220°C) and position two racks in the center of the oven.
- Place the tortilla chips in a single layer, slightly overlapping, on two 13 × 18-inch (33 × 46-cm) baking sheets. Spoon the chicken mixture evenly over the chips, then top with the cheese.
- Bake for 5 to 8 minutes, until the cheese is melted. Remove from the oven and sprinkle with scallions and cilantro. Serve immediately with the desired topping.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
