Cast Iron Skillet Chicken Nachos

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Our cast iron skillet chicken nachos are a culinary masterpiece that elevates the nacho experience to new heights. Packed with flavor, these nachos boast layers of gooey cheese, shredded chicken, hearty pinto beans, and a medley of vibrant veggies.

A perfect solution for utilizing leftover chicken, this one-pan wonder comes together in just 15 minutes, making it an ideal choice for a quick and satisfying game day appetizer or a kid-approved dinner.

close up of skillet nachos

Nachos, a universal favorite, become a culinary delight with this easy-to-make, crowd-pleasing one-pan meal. The combination of melty cheese, crunchy chips, and an array of delightful toppings is sure to impress any gathering. Whether it’s a casual weeknight dinner, an after-school snack, a Super Bowl party, or a family potluck, these game day nachos are a versatile and delicious option.

As we reimagine Taco Tuesday, our family has chosen to infuse creativity by crafting these skillet nachos. We opt for boiled chicken breasts to ensure a quick and juicy chicken experience. So, dive into the joy of nachos that transcend the ordinary—a delightful fusion of textures and flavors that promises to be a hit at any gathering.


  • 1 bag tortilla chips 
  • 15 ounce can pinto beans, drained 
  • 1 cup cooked shredded chicken 
  • 1 cup shredded sharp cheddar cheese 
  • 1/2 cup shredded white cheddar cheese 
  • optional toppings: salsa, avocado, tomato, jalapeno, greek yogurt, cilantro
ingredients to make Chicken Nachos

How To Make

Preheat your oven to 400 degrees for optimal melting. Begin creating your nachos by adding tortilla chips to an oven-safe skillet, forming a crunchy base. Sprinkle half of the shredded cheese over the chips, creating a gooey foundation.

Evenly distribute shredded chicken over the cheese layer, elevating the nachos to a satisfying meal. Introduce a hearty element with a generous scattering of pinto beans, adding both flavor and texture. Seal the deal by covering the chicken and beans with the remaining half of the shredded cheese, ensuring every bite is enveloped in a luscious coat.

Transfer the loaded skillet to the preheated oven and cook for approximately 8 minutes or until the cheese is melted. Add your favorite toppings—a medley of fresh vegetables, sour cream, guacamole, or salsa. Finally, serve your loaded skillet nachos immediately, ensuring they are enjoyed at their peak of warmth and flavor.

Substitution Ideas

  1. Consider incorporating black beans for a rich and earthy undertone that complements the savory elements of the dish. Their velvety texture and slightly sweet taste contribute to a satisfying bite.
  2. Alternatively, swap in great northern beans to bring a mild and nutty flavor profile to your nachos. These creamy beans offer a subtle yet delightful taste that pairs well with the other ingredients, creating a harmonious blend.
  3. For a spicier kick, chili beans make an excellent substitution. Infused with chili seasonings, they introduce a bold and zesty element to your nacho ensemble, elevating the overall flavor profile with a hint of heat.
  4. For a protein-packed twist, consider incorporating garbanzo beans, also known as chickpeas. Their nutty taste and firm texture provide a satisfying crunch, making them a wholesome and hearty addition to your nacho creation.

Recipe Tips and Tricks

  • Tailored for six servings, adjust the portions based on your needs: halve the recipe for 1-2 servings or multiply it for a larger crowd.
  • Enhance the nacho experience with a sprinkle of taco seasoning atop the dish or infuse it into the chicken before cooking for an added burst of flavor.
  • Elevate the cheesy goodness by incorporating a mix of shredded white and sharp cheddar cheese.
  • Customize further by substituting chicken with ground beef or opt for meatless skillet nachos by doubling the portion of beans.
  • For reheating, return leftovers to the trusty cast iron pan and warm them in the oven, or use the air fryer by placing a tray of nacho remnants for a quick and crispy revival.
close up of chicken nachos


How do I prevent the nachos from becoming soggy?

Layering is key. Place heartier ingredients like beans and chicken closer to the chips to create a barrier, and add delicate toppings like tomatoes after baking to maintain freshness.

Can I make these nachos vegetarian?

Absolutely! Substitute the chicken with additional beans, like black beans or garbanzo beans, and you’ve got delicious vegetarian skillet nachos.

Can I make chicken nachos in the air fryer?

The air fryer works great for reheating leftover nachos. No need to turn on your oven! Preheat the air fryer to 350 degrees. Place the nachos into the air fry rack. Heat for 3 minutes or until cheese is melted.

Storage Instructions

For optimal storage of your shredded chicken skillet nachos, it’s best to place any leftovers in an airtight container and refrigerate them. Allow the nachos to cool to room temperature before transferring them to the container to prevent condensation, which can affect the crispiness of the chips. Label the container with the date to keep track of freshness.

When reheating, consider using an oven-safe skillet or an air fryer to help maintain the desired texture. While these nachos are best enjoyed fresh, they can be refrigerated for up to 2-3 days.

close up of skillet nachos

Cast Iron Skillet Chicken Nachos Recipe

No ratings yet
Course Side Dish
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Indulge in the irresistible goodness of our cast iron skillet chicken nachos—a culinary masterpiece that elevates the nacho experience to new heights. Packed with flavor, these nachos boast layers of gooey cheese, shredded chicken, hearty pinto beans, and a medley of vibrant veggies.


  • 1 bag tortilla chips
  • 15 ounces pinto beans drained
  • 1 cup cooked shredded chicken
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded white cheddar cheese
  • salsa, avocado, tomatoes, jalapenos, cilantro optional


  • Preheat the oven. Preheat the oven to 400 degrees.
  • Layer tortillas. Add torilla chips to an oven-safe skillet. Top with 1/2 cheese, chicken, pinto beans, then the rest of the cheese.
  • Cook. Cook for 8 minutes or until cheese is melted.
  • Top with nacho toppings and serve. Top with your favorite toppings and serve immediately.


Calories: 300kcal | Carbohydrates: 33g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 224mg | Potassium: 287mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 177IU | Vitamin C: 0.3mg | Calcium: 174mg | Iron: 2mg
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