Description

These Ultimate Fiesta Lime Chicken Nachos feature lime-marinated chicken, melty cheese, and all your favorite nacho toppings, finished with a creamy cilantro ranch drizzle. Perfect for parties, game nights, or a fun dinner, this recipe is a crowd-pleaser that’s quick, customizable, and packed with bold flavor.

Ingredients

Scale

2 cups cooked chicken breast, shredded (about 10 oz)
2 tablespoons fresh lime juice (1–2 limes)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1 large bag sturdy tortilla chips (about 10 oz)
2 cups shredded Mexican blend cheese (about 8 oz; cheddar and Monterey Jack work too)
1 cup canned black beans, drained and rinsed (about 6 oz; optional)
1/2 cup corn kernels (fresh, canned, or frozen)
1 medium tomato, diced
1/4 cup sliced jalapeños (fresh or pickled)
1/4 cup sliced black olives (optional)
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro (for topping)
1/2 cup sour cream (or Greek yogurt for lighter version)
1/4 cup mayonnaise
1/4 cup fresh cilantro leaves, packed
1 tablespoon fresh lime juice
1 small garlic clove
1/4 teaspoon salt
2–3 tablespoons milk (as needed for drizzling consistency)

Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, toss shredded chicken with lime juice, olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. Mix well and let sit for 5–10 minutes.
In a blender or food processor, combine sour cream, mayonnaise, cilantro, lime juice, garlic, salt, and 2 tablespoons milk. Blend until smooth. Add more milk if needed for drizzling consistency. Taste and adjust seasoning.
On a large rimmed baking sheet, spread half the tortilla chips in an even layer. Top with half the seasoned chicken, black beans, corn, jalapeños, tomatoes, and cheese. Repeat with remaining chips and toppings to build a second layer. Scatter olives and green onions on top.
Bake for 8–10 minutes, or until cheese is melted and bubbling and chip edges are toasted. For extra crunch, broil for 1–2 minutes at the end, watching closely.
Remove from oven. Sprinkle with fresh cilantro and let cool for 2–3 minutes.
Drizzle with creamy cilantro ranch. Serve warm, using a spatula to portion onto plates. Add more ranch or hot sauce if desired.

Notes

For best results, use freshly shredded cheese and thick tortilla chips to prevent sogginess. Double-layering chips and toppings ensures even melting and crispiness. Customize toppings to taste—add avocado, bell peppers, or swap chicken for vegetarian options. Make the ranch ahead for easy assembly. Store leftovers in an airtight container and reheat in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: Mexican-American

Nutrition

Serving Size: About 1/6th of the recipe
Calories: 400
Sugar: 3
Sodium: 700
Fat: 22
Saturated Fat: 8
Carbohydrates: 35
Fiber: 5
Protein: 23

Keywords: nachos, chicken nachos, fiesta lime, party appetizer, cilantro ranch, Mexican, game night, easy nachos, sheet pan nachos, crowd pleaser