Easy BBQ Chicken Nachos
Developed and tested by Robyn Conley Downs
on Jul 24, 2023 (last updated May 8, 2026) 
Crispy, cheesy, and packed with smoky-sweet BBQ chicken, these easy BBQ chicken nachos come together in 15-minutes flat on a single sheet pan! Loaded onto tortilla chips with shredded rotisserie chicken, gooey cheese, and your favorite BBQ sauce, they’re equally at home on a game day spread or a busy weeknight table.
My Favorite Way to Make Loaded BBQ Chicken Nachos
Nachos are one of the easiest weeknight wins, but BBQ chicken nachos can sometimes get it wrong as often as they get it right. Too much sauce and the chips go soggy in minutes; too little and the chicken tastes flat and dry. The trick is tossing the shredded chicken with sauce first, then drizzling a little extra over the top right before baking, so every chip gets balanced flavor without losing crunch.
As for the chicken, a store-bought rotisserie is the definitely the easiest shortcut. Just shred it warm so the meat pulls apart cleanly, then toss with about half a cup of your favorite BBQ sauce. My slow cooker BBQ chicken also works beautifully here, or use slow cooker BBQ chicken thighs for richer, more flavorful nachos. Such a good use for leftover chicken!
Layer the sauced chicken over a single layer of sturdy tortilla chips, scatter shredded cheese and bake until the cheese is bubbly. Finish with fresh toppings after the nachos come out of the oven so they stay crisp and bright like diced red onion, sliced jalapeños, chopped cilantro, and sliced avocado. Serve right away for a crowd-pleasing weeknight dinner or game day appetizer that disappears as fast as you can make it!
Welcome to My Kitchen, Let’s Make BBQ Chicken Nachos
Testing Tips for Shredded BBQ Chicken Nachos
- Use thick-cut, restaurant-style tortilla chips, not thin ones for this one! Thick-cut chips (the kind labeled “restaurant-style” or sturdy enough to hold up to dipping) maintain their crunch through the bake AND through serving.
- Make sure you use a BBQ sauce you love the taste of, since it’s the star of the nacho show!
- Reheat leftovers in the oven, not the microwave. Microwaved nachos turn rubbery and soggy as the cheese sweats and the chips lose all crispness. Spread leftovers on a sheet pan and reheat at 350°F for 5-7 minutes. The chips re-crisp slightly and the cheese gets melty again without going greasy.
Easy BBQ Chicken Nachos
Ingredients
- 2 cups cooked shredded chicken, such as from a rotisserie chicken
- 2 cups BBQ sauce of choice
- 1 (14-oz) bag of tortilla chips
- 3 cups shredded Mexican cheese blend
- ¼ cup diced red onion
- ¼ cup sliced pickled jalapeños
- ¼ cup chopped fresh cilantro
Optional Serving Suggestions
Equipment
Instructions
- Preheat your oven to 375°F.
- Combine the shredded chicken with 1 cup BBQ sauce in a medium bowl and mix until well combined.
- Arrange a layer of half of the tortilla chips on a large baking sheet or oven-safe dish. Top the chips with half of the shredded chicken mixture.
- Sprinkle half the cheese, half the diced red onion, and half the sliced pickled jalapeños over the chicken and chips.
- Repeat the layers with the remaining tortilla chips, shredded chicken, cheese, red onion, and jalapeños. Drizzle over the remaining 1 cup BBQ sauce.
- Place the baking sheet or dish in the preheated oven and bake for about 10-12 minutes, or until the cheese has melted and the nachos are heated through.
- Remove from the oven and garnish with chopped cilantro, fresh tomato salsa, and guacamole (if using). Allow the nachos to cool for a few minutes before serving.
- Serve the BBQ chicken nachos while they're still warm with any additional toppings if desired.
Notes
- This recipe works well with shredded rotisserie chicken, or any leftover chicken such as slow cooker BBQ chicken, BBQ chicken thighs.
