Tortilla chips piled high with shredded BBQ chicken, cheese sauce, MORE cheese, and tons of epic toppings will make these BBQ Chicken Nachos your new favorite treat. Truly irresistible and perfect for game day to any night of the week.
Today, I’m featuring a delicious BBQ Chicken Nachos recipe that can be used as a base recipe. Then you can create it into your own loaded BBQ nachos recipe based on what toppings you’d like to add to it!
Nachos are one of those fun comfort foods that everyone seems to like, and you can do so much stuff with them, like adding some BBQ Chicken as we did!
We like to make these all year long because they are easy, fast, and delicious for any occasion, but when I think of summertime, I think of BBQ Chicken.
There is something just so comforting about bbq chicken to me. Maybe it is because my family made it a lot when growing up, I just have always loved it!
I wanted to take two of my favorite treats, BBQ chicken and nachos, and smush them together, and that’s how we came up with our irresistible nacho recipe.
So these BBQ Chicken Nachos make their debut mostly in the spring and summer as they are a fast and easy appetizer that we can whip up when we have guests and they are always left begging for more.
Some of our other favorite appetizers that we have on our site include Cheeseburger Sliders, Bacon Bombs and Bacon Ranch Chicken Dip.
WHY THIS RECIPE WORKS:
- You get all the cheesy goodness with a delicious homemade cheese sauce plus more cheese.
- For this recipe, you can use a rotisserie chicken or cook a fresh chicken breast.
- You can add any of your favorite toppings!
- Makes a lot to feed a crowd, but easily double or halve the recipe as needed.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
- Butter
- All-purpose flour
- Salt
- Garlic powder
- Onion powder
- Ground cumin
- Paprika
- Milk
- Sharp cheddar cheese
- BBQ Sauce
- Tortilla chips
- Toppings of your choice
HOW TO MAKE BBQ CHICKEN NACHOS:
For the cheese sauce:
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Add the butter to a medium-sized saucepot over medium-low heat. Let melt, add the flour and whisk until smooth and make sure there are no lumps. Add the salt, garlic powder, onion powder, cumin, and paprika. Whisk to combine
-
Slowly add in the milk, whisking constantly until smooth with no lump. Stirring occasionally, bring to a simmer until thickened. Take off the heat and whisk in the cheese, set aside.
For the nacho assembly:
-
Preheat the oven to 350°F. Mix the shredded chicken with the bbq sauce, add enough to coat and to your sauce preference, set aside.
-
Lay about half of the tortillas onto a sheet tray in a single layer. Top with cheese sauce, half of the chicken, and half of the shredded cheese. Add the remaining chips in a single layer on top, more of the cheese sauce, the rest of the chicken, and the remaining shredded cheese. Pop in the oven for about 5 minutes, until the cheese is melted, and everything is heated through.
-
Serve ad let your guests add their own toppings or top with your favorite toppings such as diced tomatoes, more bbq sauce, sour cream, scallions, cilantro, jalapenos, etc.
HOW TO SHRED ROTISSERIE CHICKEN?
You can use two forks to manually shred the whole rotisserie chicken or split it up into pieces first. Be sure to discard any bones when shredding a rotisserie chicken.
I have found a faster way to shred a whole rotisserie chicken is to use a stand mixer. Toss the warm chicken meat from your rotisserie chicken into your mixer for about 45 seconds on speed 2 to shred the rotisserie chicken in no time.
WHAT TO PUT ON BBQ CHICKEN NACHOS?
My BBQ Chicken Nachos recipe consists of tortillas piled high with rotisserie chicken mixed with BBQ Sauce, cheese sauce, and epic toppings.
Toppings include bbq sauce, scallions, cilantro, sour cream, diced tomatoes, more cheese, and jalapeños. Feel free to use any toppings of your choice.
Some other yummy topping ideas:
- Guacamole
- Pico de gallo
- Salsa
- Black Beans
DO I HAVE TO USE ROTISSERIE CHICKEN?
Absolutely not, we just find purchasing a store-bought rotisserie chicken makes these nachos come together faster.
You can also bake off a couple of bbq seasoned chicken breasts or thighs and shred them.
You could even grill up chicken breasts or thighs and baste them with bbq sauce, then chop them up and add those to the nachos. This would be the most flavorful but time-consuming option.
HOW TO STORE:
Store any leftovers in an airtight container in the fridge for up to 3 days. I highly recommend only storing these nachos if they do not have the additional toppings on them, as the nachos will become soggier.
To reheat, I suggest doing so in the oven or microwave until warm.
If reheating in the oven, they may dry out, so you can make a little foil packet sprayed with cooking spray, so nothing sticks. Close it up and bake them this way until reheated.
I do not suggest freezing.
TIPS AND TRICKS:
- You can use a rotisserie chicken or make your own chicken at home and shred that.
- Use any toppings that you like.
- You can use your favorite BBQ sauce for this recipe. We’ve tried many, and Sweet Baby Ray’s is our favorite.
- Double this recipe to serve more people.
- I do not suggest freezing. See my tips above on how to reheat leftovers.
- If you don’t want to make your own cheese sauce, you can buy nacho cheese sauce in cans at the store.
Looking for that perfect snack that will really get your tastebuds going? Then you have to try my favorite BBQ Chicken Nachos!
If you like this recipe you might also like:
If you’ve tried these BBQ CHICKEN NACHOS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
BBQ Chicken Nachos
Ingredients
For the cheese sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 cups milk
- 6 ounces sharp cheddar cheese shredded
For the nacho assembly
- 3 cups shredded rotisserie chicken
- BBQ Sauce
- 1 bag tortilla chips
- 4 ounces sharp cheddar cheese shredded
- toppings of your choice
Instructions
For the cheese sauce
- Add the butter to a medium-sized saucepot over medium-low heat. Let melt, add the flour and whisk until smooth and make sure there are no lumps. Add the salt, garlic powder, onion powder, cumin, and paprika. Whisk to combine
- Slowly add in the milk, whisking constantly until smooth with no lump. Stirring occasionally, bring to a simmer until thickened. Take off the heat and whisk in the cheese, set aside.
For the nacho assembly
- Preheat the oven to 350°F. Mix the shredded chicken with the bbq sauce, add enough to coat and to your sauce preference, set aside.
- Lay about half of the tortillas onto a sheet tray in a single layer. Top with cheese sauce, half of the chicken, and half of the shredded cheese. Add the remaining chips in a single layer on top, more of the cheese sauce, the rest of the chicken, and the remaining shredded cheese. Pop in the oven for about 5 minutes, until the cheese is melted, and everything is heated through.
- Serve ad let your guests add their own toppings or top with your favorite toppings such as diced tomatoes, more bbq sauce, sour cream, scallions, cilantro, jalapenos, etc.
Notes
- You can use a rotisserie chicken or make your own chicken and home and shred that.
- Use any toppings that you like.
- You can use your favorite BBQ sauce for this recipe. We’ve tried many, and Sweet Baby Ray’s is our favorite.
- Double this recipe to serve more people.
- I do not suggest freezing. See my tips above on how to reheat leftovers.
- If you don’t want to make your own cheese sauce, you can buy nacho cheese sauce in cans at the store.
- Nutrition calculated without additional toppings.
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