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BBQ Chicken Nachos

These BBQ Chicken nachos are perfect for a party. Sweet BBQ chicken, tart sour cream, savory olives, warm, melty cheese and crunchy tortilla chips will definitely please the crowd!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers, Main Dish, Side Dishes
Cuisine: Barbecue, Comfort Food, Party Food
Keyword: BBQ Chicken Nachos
Servings: 6 people
Calories: 926kcal


  • 6 cups tortilla chips
  • 2 cups colby jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 1 cup cooked, shredded chicken
  • 2/3 cup BBQ sauce divided use
  • 1 5 oz can sliced olives
  • 1 12 oz can black beans drained and rinsed
  • 1/4 cup grape or cherry tomatoes sliced in half
  • 1/4 cup sour cream
  • 1/4 cup cilantro leaves
  • 1 lime sliced


  • Preheat your oven or grill. Preheat the oven or your preferred grill to 425 degrees F.
  • Make the BBQ chicken. In a small bowl combine the shredded chicken and 1/2 cup of the BBQ sauce. Reserve the other 1/3 cup of BBQ sauce for later use.
  • Assemble the nachos. On a rimmed cookie sheet, spread out the tortilla chips. Top with half of the shredded colby jack and cheddar cheese. Layer the BBQ chicken, beans, olives, tomatoes and the rest of the cheese on the chips. Put the remaining BBQ sauce in a plastic bag, snip the corner, and pipe the BBQ sauce evenly across the top of the cheese.
  • Bake the nachos. Place the cookie sheet in the oven for about 10 minutes or until the cheese is hot and melted. Remove from the oven.
  • Add toppings and serve. Scoop the sour cream into a small plastic bag, snip the corner, and pipe the sour cream evenly across the top of the nachos. Garnish with the cilantro and the lime slices. Serve immediately.


Calories: 926kcal | Carbohydrates: 90g | Protein: 31g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 84mg | Sodium: 224mg | Potassium: 476mg | Fiber: 6g | Sugar: 12g | Vitamin A: 842IU | Vitamin C: 2mg | Calcium: 661mg | Iron: 4mg