Skip to Content

Nacho Chicken

Nacho Chicken is made with vegan chicken bites, a homemade creamy sauce and baked to cheesy perfection. A 30 minute meal for the whole family using only pantry staples for extra convenience. Perfect also as party food or meal prep.

View of a single portion of the Nacho Chicken on a small white plate with the casserole dish in the background.

I have to admit I love nachos in all forms and shapes. Yes, I’ll have a bag with me and I call it a dinner. The crunch, texture – all just so comforting.

But nacho chips also add a bunch of flavor to many dishes, like you know from my Dorito Casserole or my Dorito Taco Salad.

Ingredients needed for making this Nacho Chicken recipe assembled in small bowls on a wooden board.

Why this Nacho Chicken will be on repeat on your table

Picky kids or husbands, friends serve this and you know it will devoured with maximum satisfaction from everyone.

That creamy sauce is so amazing and has a great kick from jalapeños

I’ll share step by step pictures so you have a restaurant worthy quality as result and will be proud of you.

Flexible: you can use what ever nacho chips you have taste great with any flavor.

Two pictures showing the pre-fried chicken stripes and the base white sauce.

What to serve with Nacho Chicken

Showing how vegan cheddar is mixed with the white sauce to make a cheese sauce.

What you need for this Nacho Chicken recipe

  • Chicken bites
  • Dairy free sour cream
  • Flour
  • Oil
  • Onion

In a large bowl, fired chicken, jalapeños, and crushed nachos as mixed with the cheese sauce.

  • Oat milk
  • Garlic
  • Tortilla chips
  • Vegan cheddar
  • Jalapenos
  • Oregano

Showing a casserole dish with the Nacho Chicken before and after baking in the oven.

How to make Nacho Chicken

Preheat oven to 410°F and set a 8×11 casserole dish aside.

For the chicken filling: in a pan heat 2 Tbs olive oil. Add garlic, onion, chicken bites, dried oregano fry for around 3 minutes.

For the sauce: heat 4 Tbsp olive oil in a sauce pan. Whisk in flour, sour cream, and oat milk. When the sauce thickens, stir in half of the cheese, and season with salt and pepper to taste. Let simmer on low heat until the sauce is creamy.

Finally: Combine chicken mixture from the pan with the sauce and half of chips crumbled. Mix everything well and transfer to a casserole dish. Finishing with remaining crushed chips and cheese and bake for 15 minutes.

Closeup of a casserole dish with the Nacho Chicken garnished with fresh cilantro.

Storage Tips 

Leftovers and freezing isn’t recommend, because this Nacho Chicken is a dish that you always want to eat straight from the oven.

Top view on a single portion of the Nacho Chicken.

Tips and tricks:

Use any chips flavor you like: salted, chili or BBQ. Chili is my favorite, because it adds another touch of spiciness to the flavor.

If you sensitive to spicy food I would recommend skip the jalapenos and use 1/4 tsp hot sauce instead.

My Nacho Chicken is also great with White Enchilada Sauce or regular Enchilada Sauce.

Collage of two pictures of the Nacho Chicken with recipe title text.

If you try this Nacho Chicken, tag me on Instagram or Facebook for your remakes.

Cheers, Florian.

Closeup of a casserole dish with the Nacho Chicken garnished with fresh cilantro.

Nacho Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nacho Chicken is made with vegan chicken bites, a homemade creamy sauce and baked to cheesy perfection. A 30 minute meal for the whole family using only pantry staples for extra convenience. Perfect also as party food or meal prep.

Ingredients

  • 6 oz tortilla chips, crushed (use gf, if you want to)
  • 8 oz dairy free sour cream
  • 5 Tbsp olive oil, divided
  • 3 cloves garlic, pressed
  • 1/3 cup onions, chopped
  • 1 Tbsp flour (use gf, if you prefer)
  • 1 tsp dried oregano
  • 6 oz vegan cheddar, shredded
  • 9 oz vegan chicken bites
  • 1/3 cup jalapenos, jarred and chopped
  • 1 cup oat milk
  • salt, pepper to taste

Instructions

  1. Preheat oven to 410°F and set a 8x11 casserole dish aside.
  2. For the chicken filling: in a pan heat 2 Tbs olive oil. Add garlic, onion, chicken bites, dried oregano fry for around 3 minutes.
  3. For the sauce: heat 4 Tbsp olive oil in a sauce pan. Whisk in flour, sour cream, and oat milk. When the sauce thickens, stir in half of the cheese, and season with salt and pepper to taste. Let simmer on low heat until the sauce is creamy.
  4. Finally: Combine chicken mixture from the pan with the sauce and half of chips crumbled. Mix everything well and transfer to a casserole dish. Finishing with remaining crushed chips and cheese and bake for 15 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 588Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 982mgCarbohydrates: 22gFiber: 4gSugar: 2gProtein: 10g
Skip to Recipe