Chicken Nachos With White Alabama BBQ Sauce

Chicken nachos are ready for anything!! Whether you are casually entertaining, having game day fun, or just looking for a quick dinner idea, these nachos are for you! The ingredients are simple but the flavor is HUGE!

I don’t know about you, but my Facebook feed has been all about my friends and neighbors moving their now college freshmen into their dorms! I can’t believe that is where we are in the year! The days may have been long over the summer, but they sure went by quickly!

All these photos remind me that it is officially college football time! Get your fan gear ready and let the tailgating begin!

These chicken nachos are going to become your game day staple! They are easy, especially since the ingredient list is short, but just because it is easy, doesn’t mean it is short on flavor!

What Do I Need For This Recipe

• Rotisserie Chicken
• Dried Spices – Thyme, Oregano, Paprika, Cumin, Salt
• Tortilla Chips
• Monterey Jack Cheese
• Pickled Jalapenos
• Pinto Beans
• Cilantro
• Mayo
• Greek Yogurt
• Vinegar
• Worcestershire Sauce
• Onion Powder
• Garlic Powder
• Feta Cheese
• Red Onion

What Is Alabama BBQ Sauce?

If you hear the term “white BBQ sauce” it is most likely referring to Alabama BBQ sauce. This type of sauce is no ordinary BBQ sauce! This is a vinegar-based sauce but where most sauces are rooted in tomatoes, this sauce is made with mayo!

In this recipe, I swap out most of the mayo for plain, non-fat Greek yogurt. It has more protein, is better for you, and is tangy-just like a good BBQ sauce should be!

How To Make Chicken Nachos

I love when I can use rotisserie chicken for a recipe, it just makes like so much easier!

STEP ONE – To begin, place a skillet over medium heat, add a splash of olive oil. Place your shredded chicken in the hot skillet and season it with thyme, oregano, paprika, cumin, and salt, tossing to coat. Heat just until the chicken is slightly crispy. Remove and set aside.

STEP TWO – Preheat the oven to broil on low.

STEP THREE – Arrange your tortilla chips in an even layer on a baking sheet. Spread the seasoned chicken over the tortilla chips, layering in between if you can.

STEP FOUR – Sprinkle pinto beans over the chips along with the Monterey Jack cheese. Place the nachos in the oven and heat for about 3-5 minutes or until the cheese has melted (cook time may vary depending on your oven).

STEP SIX – While the nachos are heating, prepare your sauce. In a bowl, whisk together the mayo, yogurt, vinegar, garlic powder, onion powder, and salt to taste.

STEP SEVEN – When the cheese has melted on the nachos, remove and top with pickled jalapenos, cilantro, and feta cheese. Serve the nachos with BBQ sauce on the side for dipping or place dollops of the sauce on top of the nachos!

Chicken Nachos Recipe Tips

• If you have leftover chicken or want to use chicken breasts, feel free! I think rotisserie is quick and easy.

• Taco seasoning can be used in place of the seasoning listed here.

• Feel free to swap to use any shredded cheese you have in your fridge! Pepper jack would be wonderful!

• You can use all Greek yogurt in the sauce if you prefer!

• Crumbled queso cheese would be a wonderful substitution for the feta!

More Nachos Recipes

Fajita Steak Nachos

Greek Nachos

BBQ Chicken Nachos

Pinto Beans

Recipes With Greek Yogurt

Verde Queso Blanco Dip

Skillet White Chicken Lasagna

Continue to Content

Yield: 6

Chicken Nachos With White Alabama BBQ Sauce

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Chicken nachos are ready for anything!! Whether you are casually entertaining, having game day fun, or just looking for a quick dinner idea, these nachos are for you! The ingredients are simple but the flavor is HUGE!

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Ingredients

• 2 cups shredded rotisserie chicken
• 2 teaspoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoond dried cumin
• 1/2 teaspoon dried paprika
• 1/2 teaspoon salt
• 1/4 cup mayo
• 3/4 cup plain, non-fat Greek yogurt
• 1/3 cup white vinegar
• 3 teaspoons water
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup pint beans
• pickled jalapenos
• crumbled feta
• chopped cilantro
• red onions

Instructions

1. To begin, place a skillet over medium heat, add a splash of olive oil. Place your shredded chicken in the hot skillet and season it with thyme, oregano, paprika, cumin, and salt, tossing to coat. Heat just until the chicken is slightly crispy. Remove and set aside.
2. Preheat the oven to broil on low.
3. Arrange your tortilla chips in an even layer on a baking sheet. Spread the seasoned chicken over the tortilla chips, layering in between if you can.
4. Sprinkle pinto beans over the chips along with the Monterey Jack cheese. Place the nachos in the oven and heat for about 3-5 minutes or until the cheese has melted (cook time may vary depending on your oven).
5. While the nachos are heating, prepare your sauce. In a bowl, whisk together the mayo, yogurt, vinegar, garlic powder, onion powder, and salt to taste.
6. When the cheese has melted on the nachos, remove and top with pickled jalapenos, cilantro, red onion, and feta cheese. Serve the nachos with BBQ sauce on the side for dipping or place dollops of the sauce on top of the nachos!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 410Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 108mgSodium 1118mgCarbohydrates 14gFiber 2gSugar 6gProtein 35g

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