Chicken Nachos
This Chicken Nachos recipe is made in minutes on a sheet pan and has all of your favorite toppings with a delicious nacho cheese sauce. These loaded nachos are great appetizer for game day or Cinco de Mayo.
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CHICKEN NACHOS RECIPE
The best homemade nachos in my opinion have lots and lots of cheese which is why these sheet pan nachos have a combo of cheese sauce and a sprinkle of shredded cheese. Every chip has an even layer of cheese and nacho toppings. No sad soggy nachos at the bottom. Every chip has flavor.
SHREDDED CHICKEN NACHO RECIPE
I know I might get some polarizing opinions but we really enjoy the Cheesecake Factory’s chicken nachos and so these were modeled after them. These are fairly simple but you can add whatever you like. The most important thing is the cheese sauce.
INGREDIENTS
- ROTISSERIE CHICKEN – Any shredded chicken breasts will do but a rotisserie chicken is so easy. Leftover chicken is great in this. You could definitely use seasoned ground beef here as well or leftover taco meat from Taco Tuesday.
- TORTILLA CHIPS – The best chips in my opinion from the grocery store are Juanita’s or Santitas because they are very crispy chips. Just use your favorite bag of chips or homemade tortilla chips are even better.
- CHEESE SAUCE – shredded cheese just doesn’t melt enough for me. I want a gooey melted cheese sauce. I like to use a medium cheddar but you could use sharp cheddar cheese, pepper jack, Monterey Jack cheese or a Mexican blend cheese.
- SALSA – You can use fresh salsa or store bought salsa.
- GREEN ONIONS – You could use diced red onion here as well.
- OPTIONAL TOPPINGS: Sour cream, guacamole, pico de gallo, jalapeno pepper, chopped tomato, chopped bell pepper, black beans, refried beans, pinto beans, fresh cilantro, black olives, taco sauce or hot sauce.
OTHER MEXICAN RECIPES
- Pico De Gallo
- Homemade Guacamole
- Salsa Verde
- Mexican Chicken Skillet
- Creamy Tomatillo Dressing
- Instant Pot Mexican Chicken recipe
- Carmelitas
- Homemade Tortillas
- Jalapeno Popper Chicken Tacos
Chicken Nachos recipe
Ingredients
- 2 cups rotisserie chicken, shredded
- 1/2 cup salsa
CHEESE SAUCE
- 1 cup half and half, can sub half milk and half cream
- 1 teaspoon cornstarch
- 2 cups freshly grated medium cheddar cheese
- optional 1 teaspoon hot sauce (more to taste)
NACHOS
- 8 cups corn tortilla chips
- 1 cup shredded cheddar cheese or Mexican blend cheese
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with aluminum foil or parchment paper. In a medium bowl, stir the chicken and 1/2 cup salsa together. Set aside.
- For the cheese sauce: In a small pot, add the half and half and cornstarch. Whisk together then bring to a medium-high heat. Once hot, reduce heat to low and stir in the cheese and hot sauce if desired. Add salt to taste.
- Quickly layer half of the chips and half of the chicken on top in an even single layer. Drizzle half of the nacho cheese sauce on top and sprinkle with 1/2 cup of shredded cheese. Repeat layers.
- Bake in the oven for 8-10 minutes or until cheese melts.
- Remove from the oven and top immediately with your desired toppings like sour cream, guacamole, pico de gallo, jalapenos, black beans, refried beans, fresh cilantro, black olives, taco sauce or hot sauce. Personally I just like sour cream, guacamole, pico de gallo, and a drizzle of taco sauce.
Too soggy. I would recommend using shredded cheese first, layer toppings, bake and then when you take it out of the oven, just before serving drizzle cheese sauce!
What kind of chips were you using? It helps to use a sturdy chip like Juanitas.
This was really good; will definitely make it again. I was 1/2 cup short on shredded cheddar and replaced it with shredded motz (which seemed to give it a lighter and sweeter taste). Ended up dividing the foil into 4 pieces, then slid each foil onto individual plates and served with a fruit salad for a quick week night meal. Husband loved it!