Look at this colourful Mexican feast! Loaded with your favourite toppings like sour cream and avocado, this delicious Chicken Nacho Tray Bake is a great sharing dinner. Eat them straight from the tray for an easy clean up!
Nachos are such a versatile meal. You can easily customise them with the type of meat, beans, vegetables, spices and sauces you use in the mix.
For a twist on classic beef nachos, I've created this yummy Chicken Nacho Tray Bake. Made with leftover roast chicken this simple meal is bound to bit a hit with the whole family.
- Red kidney beans: These are my favourite type of bean to use in nachos. Other great alternatives include pinto beans, black beans or a bean combination (3/4/5 bean mix).
- Chicken stock: For ease, I used liquid stock in this recipe. If you prefer, you could also use a stock cube and boiling water or even better - homemade stock! If you don't know how simple this is to make, check out my recipe for Homemade Chicken Stock.
- Chicken: I created this recipe to use up some leftover roast chicken. You could also purchase cooked shredded chicken from the deli or, poach some chicken breasts then shred them up before adding to the pan.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat a medium frying pan over a low heat. Add the oil and sauté the onion for 3 minutes. Add garlic, paprika and cumin and fry off for 1 minute. Pour in the crushed tomatoes, kidney beans, chicken stock and sweet chilli. Stir to combine.
Bring to the boil then reduce down to a simmer for 10 minutes while the sauce thickens up. Preheat the oven to 190°C fan grill.
Add the cooked chicken to the frying pan. Stir through and simmer for a further 5 minutes.
Line a large baking tray with baking paper then cover with corn chips.
Top the nacho tray with mashed avocado, sour cream, coriander and optional chilli.
Serve as a large sharing tray or into bowls.
Nacho chips are generally not made with gluten. But if you are coeliac, look for nacho chips that clearly state they are gluten free to ensure no cross-contamination from processing. In New Zealand the Mexicano Natural Corn Chips are certified gluten free. The rest of the ingredients are gluten free, but always check the labels of your sauce and stock to avoid cross-contamination.
They absolutely are! Kids love scooping up their chips and beans. My version is very family friendly and not spicy at all. If you want a bit more heat, add some chilli powder, hot sauce or jalapeños to the mix.
These nachos should be eaten immediately. Try and make only as much as you need for the people you are cooking for. Leftovers should be avoided for 2 reasons; 1) this meal contains chicken that has been cooked twice. Reheating for a third time is not recommended and 2) leftover nacho chips will go soggy!
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- 1 Tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp crushed garlic
- 2 tsp ground paprika
- 1 tsp ground cumin
- 400g crushed tomatoes
- 400g red kidney beans, rinsed and drained
- ½ cup chicken stock
- 1 Tbsp sweet chilli sauce
- 300g cooked chicken, shredded
- 250g corn chips
- 100g grated cheese
- 2 avocados, mashed
- 125g sour cream
- Sliced fresh chilli, optional
- Fresh coriander
- Heat a medium frying pan over a low heat. Add the oil and sauté the onion for 3 minutes.
- Add garlic, paprika and cumin and fry off for 1 minute.
- Pour in the crushed tomatoes, kidney beans, chicken stock and sweet chilli. Stir to combine.
- Bring to the boil then reduce down to a simmer for 10 minutes while the sauce thickens up. Preheat the oven to 190°C fan grill.
- Add the cooked chicken to the frying pan. Stir through and simmer for a further 5 minutes.
- Line a large baking tray with baking paper then cover with corn chips.
- Spoon over the chicken mix in an even layer then scatter over the grated cheese.
- Place under the grill for 5-10 minutes until the cheese has melted and is just starting to brown.
- Top the nacho tray with mashed avocado, sour cream, coriander and optional chilli.
- Serve as a large sharing tray or into bowls.
- To spice things up, you could add in some chilli powder or serve with sliced jalapenos and hotsauce.
- Other good toppings could include salsa or guacamole.
- The chicken and bean mix would make a great filling for enchiladas, quesadillas, nachos or burritos. You could also serve it with rice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 592Total Fat: 49gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 93mgSodium: 854mgCarbohydrates: 60gFiber: 13gSugar: 8gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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