These BBQ chicken skillet nachos are fast, easy, and delicious! The perfect game-day comfort food appetizer. Ready in only 25 minutes!
Like I mentioned on Friday’s chorizo pizza dip recipe, I wanted to get some yummy tailgating/game-day food on the blog in time for the kickoff of football and hockey (we Canucks love anything played on ice ;)).
These skillet nachos fit the bill perfectly.
I’m not someone who ever orders nachos when I go out, but I was having trouble stopping myself from eating these when I finished the photos and they were still warm.
Something about homemade, I guess!
Anyway, these nachos have all your favorite BBQ chicken pizza flavors in here. Chicken, smoky BBQ sauce, red onions, cilantro… and the cheeeeese. All with a lovely dollop of sour cream on top. You could make some guacamole too (I have a recipe for that)!
I used rotisserie chicken to make this really fast. If you have leftover chicken, this really is the perfect way to use it up. Trust. My favorite skillet kept these nice and toasty warm until every last bite was devoured.
Cooking them in a skillet also = fewer dishes.
Enjoy!
Will you give these chicken skillet nachos a try? Let me know!
BBQ Chicken Skillet Nachos
These BBQ chicken skillet nachos are fast, easy, and delicious! The perfect game-day comfort food appetizer. Ready in only 25 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 small red onion
- 2 cups shredded cooked chicken
- Salt & pepper
- 1 cup BBQ sauce
- 1 bag tortilla chips*
- 2 cups shredded cheddar/mozzarella blend
Garnish:
- 1 tablespoon cilantro chopped finely
- Sour cream to taste
Instructions
- Preheat oven to 350F.
- Chop onion and cilantro and prepare cheeses (if you need to grate them).
- Add the olive oil, onion, chicken, salt & pepper, and BBQ sauce to the skillet on medium-high heat. Cook for five minutes, stirring occasionally, until it's all mixed together and starts bubbling.
- Remove the chicken mixture from the pan and set aside.
- Add a fairly even layer (some overlap is ok) of tortilla chips to the bottom of the pan. Add half the chicken mixture, followed by half the cheese. Add another layer of tortilla chips, the rest of the chicken mixture, and the rest of the cheese. Bake for 15 minutes.
- Serve with cilantro sprinkled on top and a dollop of sour cream. Dive in immediately.
Recipe Notes
- *I bought a 10.7 ounce bag of tortilla chips and ended up using about 3/4 of it. How many chips you use will really depend on the size of your pan and how much you layer them.
- This is the skillet pictured.
Kelly | Maverick Baking says
Wow! So simple but sooooooo drool-worthy, screw game-day, I need these as a midweek dinner, haha!
Natasha says
Haha thanks! I like your style.
Elizabeth Zdradzinski says
I worked at a brewery, years ago, and they had fabulous BBQ chicken nachos on the menu! I was a vegetarian at the time, but I snuck in a few tastes and MAN OH MAN! I always wondered why more places didn’t do this BBQ chicken nacho concept! I LOVE that you posted a recipe! I am going to make these today! I am so excited to have been reminded of the amazing BBQ chicken nachos! The recipe at the brewery that I worked at also had guac, jalepenos, and salsa… salsa was not my favorite with the dish. However, a sweet and smoky pineapple salsa might pair well with a smokey/spicey BBQ sauce. Thanks for your brilliant, delicious, recipes! I am so excited to try them all!
Natasha says
Aw thanks 🙂 I agree… a pineapple salsa would go well with them! I hope you enjoy my recipes!
Denise/DIY Crush says
So deliciously looking! I absolutely adore anything Mexican so this is definitely on my list to make soon! Thanks so much for submitting this recipe to DIY Crush! I just published it!
Natasha says
Awesome, thanks Denise!! I hope you enjoy them ☺️
Deanna Garrison says
Absolutely delicious! I made these for dinner tonight and they were a huge hit. So easy to make. Thanks for sharing!
Natasha says
That’s awesome!! Thanks for letting me know!