BBQ Chicken Nachos

Well here we are back to Monday again! Weeks are flying by for me! Before we know it Thanksgiving and Christmas will be here! Umm…yikes. I am not prepared in the least, as usual. My Mom on the other hand finished all her Christmas shopping weeks ago. As in 8 weeks. Cough cough….show off. *I’m really just jealous.

Anyways, with the holidays right around the corner, things are getting all cold and rainy up in the Northwest and I don’t like it. And I’ll have you know that I had every intention of posting a comforting and warm meal today because of said weather, but my pregnancy kind of sabotaged the whole thing and I’m posting about nachos today. Why? Because who doesn’t love nachos. Also, because I was craving them. Me being pregnant + actually having an appetite now means that this little dude or dudette is bound to come out all chunky. That is a fact. And these nachos went over swimmingly with my 1 1/2 kiddos. It made a fabulous lunch for us but would double as a great appetizer or snack. If you have leftover rotisserie chicken in your fridge, then these come together in no time at all and are seriously divine. My 3 year old was really hesitant at first, but we dipped hers into a little ‘white stuff’ {sour cream} and she was fighting me over the last few pieces. Not even kidding, you guys.

Give them a whirl today! Here’s how you make them:

Start out by turning your broiler on. Line a small baking sheet with tortilla chips. Feel free to line with foil if you’re lazy. Or be like me and be so lazy to not even attempt to reach for the foil. To each’s own.

Then grab your left over chicken, chop it up with some good ol’ sauce of the barbecue variety and nuke it. Sticking these nachos under the broiler will melt cheese and will NOT heat chicken thoroughly. Therefore, use the microwave.

I threw on a little more BBQ sauce because I like dangerously. And, because I also like bbq sauce.

Overtop of this hot mess, sprinkle on some cheese. Don’t be stingy. You want a good layer!

Now, stick this under the broiler and let everything melt and bubble. Mmmm….I love nachos. Once you pull them out, you can add whatever you like to the top. I went for a BBQ chicken pizza feel and added cilantro, green onion and pepperoncini peppers {because my sister got me addicted to them and because I’m pregnant}.

Once all your toppings are in place, dig on in! We ate ours with sour cream, but these are just fabulous as is! Hello cheesy sweet and spicy goodness! Mmmm…..

I was rather satisfied with the outcome of these little babies and think you will too. My tummy {and itty bitty baby} were very happy 🙂 Here’s the printable; have a great day!

BBQ Chicken Nachos

Yield: 2 servings


  • 2-3 cups tortilla chips {3 good handfuls}
  • 1 cup chopped rotisserie chicken
  • 1/2 cup bbq sauce, divided
  • 1 cup grated sharp cheddar cheese, or any cheese you have
  • any desired toppings, such as sliced green onion, cooked bacon, chopped cilantro or pepperoncini peppers


  1. Preheat oven to broil. Line baking sheet in a single layer of tortilla chips. In a small bowl, stir chopped chicken with 1/4 cup BBQ sauce or more to moisten. Microwave 1 minute to warm chicken thoroughly. Spoon chicken overtop chips evenly and drizzle remaining BBQ sauce over chicken. Top with shredded cheese. Broil until cheese is completely melted. Remove from oven and top with any desired toppings. Serve immediately with more BBQ sauce and/or sour cream.

Read more of our favorites