High Protein Chicken Tinga Nachos

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Bold, flavorful chicken tinga nachos come together quickly for an easy meal or game day appetizer in just 15 minutes, thanks to leftover crockpot chicken tinga! Make these next time you’re craving savory, spicy loaded nachos. Oh, and this recipe has 132 grams of protein total (33 grams per serving)!

Chicken tinga nachos made with shredded mexican cheese, crockpot chicken tinga, queso fresco, lime crema, and cilantro.

Whenever we’re running low on groceries and not sure what to make, nachos pop into my head. We always have tortilla chips and cheese, and there’s often a random assortment of toppings and sauces in our fridge thanks to all the recipes we create.

We recently made a batch of our slow cooker chicken tinga and didn’t have quite enough chicken left over to make our chicken tinga tacos again, so what did we do? Turned it into these totally loaded chicken tinga nachos, which ended up being so delicious we had to share the recipe.

What To Expect


  • Great for: A quick lunch or light dinner for two, or a shareable appetizer for game days and Taco Tuesdays.
  • Ready in: 15 minutes or less
  • Serves: 2 to 4 people
  • Flavor profile: Savory, spicy, and bold flavors balanced by fresh and zesty toppings.
  • How to make it: Layer tortilla chips, cheese, and chicken tinga on a baking sheet, then bake until melty. Top with queso fresco, lime crema, and fresh cilantro and enjoy!

If you give it a try, please let us know what you think by leaving a rating and review. We read and reply to every single comment!



These nachos are super filling and make for a delightful dinner. Yes, dinner. Between the chicken tinga, the veggies in the chicken tinga sauce, the Greek yogurt crema, and queso fresco, these nachos are packed with protein and other nutrients. Nachos are one of my favorite dinners.

– Alex


Key Ingredients

The ingredients needed to make chicken tinga nachos: chicken tinga, tortilla chips, shredded mexican cheese, queso fresco, lime crema, and fresh cilantro.
  • Shredded chicken tinga – We use leftovers from our crockpot chicken tinga recipe to make these nachos. It’s the perfect blend of savory and spicy with a tender texture that just falls apart, making it ideal for chicken tinga nachos. Make sure it’s cold when it goes onto the nachos, otherwise you risk the sauce becoming too liquidy and ending up with soggy nachos.
  • Queso fresco – Crumbled queso fresco adds a beautiful freshness to these nachos to balance the savory cheese and spicy chicken. We’ve tried a few different brands and Cacique Ranchero queso fresco is by far our favorite for flavor and texture.
  • Lime crema – We love making homemade crema with plain Greek yogurt, fresh lime juice, and sea salt. Sometimes we add a few dashes of our favorite hot sauce if we want it to be spicy, which goes really great with chicken tinga!

See the recipe card for full information on ingredients and quantities.

How To Make Loaded Chicken Tinga Nachos

How to make chicken tinga nachos step 1: chips on a sheet pan topped with mexican cheese and chicken tinga.

Step 1: On a parchment lined sheet pan, spread tortilla chips out in a single layer with some overlap. Top evenly with shredded Mexican cheese and cold chicken tinga, then bake for 10 minutes until the cheese is gooey.

How to make chicken tinga nachos step 2: The nachos after being baked and topped with greek yogurt crema, queso fresco, and fresh cilantro.

Step 2: Top with crumbled queso fresco, lime crema, and fresh cilantro and serve immediately.

Expert Tips

  • Make a single layer of chips – The best nacho platters have cheese and toppings on every single chip. Whenever we make nachos, we spread the chips out into a single layer with some overlap to get optimal coverage.
  • Use chicken from the fridge – Chicken tinga is saucy, and if you put hot chicken tinga on the nachos before they bake they could end up soggy. Make sure to use cold, leftover chicken tinga from the fridge so that it warms up just the right amount as the nachos bake.
  • Add hot sauce to the crema – We love adding a few dashes of hot sauce to the lime crema for extra flavor and heat. We highly recommend this if you’re a hot sauce fan!
Nachos made with mexican cheese, chicken tinga, queso fresco, lime crema, and cilantro.

Serving Suggestions

  • Game day favorite – Nachos this good make you a winner on game day no matter how your team does. We like to pair these nachos with some Mexican bean dip and southwest egg rolls for a well rounded game day feast. 
  • Easy, protein rich dinner – Nachos are a super underrated dinner, especially when paired with a spicy mezcal margarita for a fun Friday night date night at home. 
  • Gatherings and cookouts – We love putting together fun spreads of appetizers for family gatherings, especially cookouts during the summer, and these chicken tinga nachos are the perfect addition. Some of our other favorites include baked bruschetta dip and bacon jalapeno popper dip.


We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex

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Chicken tinga nachos made with shredded mexican cheese, crockpot chicken tinga, queso fresco, lime crema, and cilantro.

High Protein Chicken Tinga Nachos

Nicole & Alex Langdon
Bold, flavorful chicken tinga nachos come together quickly for an easy meal or game day appetizer in just 15 minutes, thanks to leftover crockpot chicken tinga! Make these next time you’re craving savory, spicy loaded nachos. Oh, and this recipe has 132 grams of protein total (33 grams per serving)!
5 from 1 vote

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Servings 4 servings
Calories 466 kcal

Ingredients
 
 

  • 6 ounces tortilla chips
  • 4 ounces shredded Mexican blend cheese
  • 12 ounces leftover shredded chicken tinga cold
  • ¼ cup crumbled queso fresco
  • Fresh cilantro roughly chopped

Lime Crema

  • ½ cup plain Greek yogurt
  • ½ to 1 medium lime juiced
  • 1 pinch sea salt
  • 2 to 3 dashes hot sauce optional

Instructions
 

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Spread the tortilla chips out in a single layer with some overlap. Top evenly with shredded Mexican cheese and chicken tinga, then bake for 10 minutes until the cheese is gooey.
  • Top with crumbled queso fresco, lime crema, and fresh cilantro and serve immediately.

Lime Crema

  • Add the Greek yogurt, lime juice, salt, and optional hot sauce to a small bowl. Mix until well-combined, adding more lime juice if needed so the consistency is thin enough to drizzle.
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Notes

Make a single layer of chips – The best nacho platters have cheese and toppings on every single chip. Whenever we make nachos, we spread the chips out into a single layer with some overlap to get optimal coverage.
Use chicken from the fridge – Chicken tinga is saucy, and if you put hot chicken tinga on the nachos before they bake they could end up soggy. Make sure to use cold, leftover chicken tinga from the fridge so that it warms up just the right amount as the nachos bake.
Add hot sauce to the crema – We love adding a few dashes of hot sauce to the lime crema for extra flavor and heat. We highly recommend this if you’re a hot sauce fan!

Nutrition

Serving: 1servingCalories: 466kcalCarbohydrates: 36gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 89mgSodium: 603mgPotassium: 453mgFiber: 4gSugar: 4gVitamin A: 451IUVitamin C: 7mgCalcium: 332mgIron: 2mg
Like this recipe?Please leave a review below! We read and respond to every single comment.

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

Ultimate Game Day Guide

5 days of crowd-pleasing recipes for entertaining this football season!

5 from 1 vote

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