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Shredded Chicken Nachos - Shredded Chicken and Cheese, Olives, Pickled Jalapenos and alll the trimmings for a supreme appetizer or game day treat.
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5 from 11 votes

Shredded Chicken Nachos

These hearty loaded shredded chicken nachos are just what the doctor ordered for a gameday shareable appetizer, or even a quick dinner. Loaded with melty cheese, seasoned chicken, and tons of fresh, every chip is perfectly piled high!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 5 cups
Calories: 330kcal
Author: Rachel

Ingredients

Hot Nachos

  • 6-8 handfuls Tortilla Chips
  • 1 lb Chicken cooked and shredded (pre-cooked rotisserie is a great option)
  • 2 cups Chili quality canned or homemade
  • 8 oz Cheddar and Monterey Jack cheese shredded

Topping Ideas

  • 3 cups Shredded Lettuce iceberg or romaine
  • 1 Tomato diced
  • ½ cup Pickled Jalapenos
  • ¼ cup Black Olives sliced
  • 2 Green Onions sliced
  • Avocado diced
  • Cilantro
  • Salsa
  • Sour Cream
  • Guacamole

Instructions

  • Preheat the oven to broil. Heat the chili in the microwave until hot. You can use any sort of oven safe dish, cookie sheet, or cast iron skillet for this recipe.
  • Layer ½ of the chips in the dish. Sprinkle ½ of the chicken, chili and cheese over top. You can add olives or jalapenos here too if you like. Layer the other half of the chips and hot toppings. Keep the chips spread out rather than clumped up, so every chip gets evenly warmed.
  • Put in the oven for 4-8 minutes or until the cheese fully melts and the tips of the chips begin to brown.
  • Top with lettuce, tomatoes, green onions, and other desired toppings if you wish. Serve with sour cream, salsa, and guacamole on the side if you prefer.

Notes

  • Shredding cheese off the block always melts a little better than pre-shredded cheese since the blocks don't have cellulose (that white dust you often see in the bag that helps the cheese keep it's shape). However, you can use either with success.
  • Or use my Queso Blanco Recipe to make these nachos outta this world!
  • I like to serve the sour cream, salsa, and guacamole on the side in small dishes with spoons. It's easy to refill and easier to spread on the chips. You can also sprinkle all around the nachos to get flavor on each.
  • Keep the chips spread out rather than clumped up, so every chip gets evenly warmed.
  • Warm the chili or chicken prior to topping if cold or been in the refrigerator.
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    Nutrition

    Serving: 0.5cup | Calories: 330kcal | Carbohydrates: 19.8g | Protein: 21g | Fat: 18.2g | Saturated Fat: 8.3g | Cholesterol: 73mg | Sodium: 510mg | Potassium: 396mg | Fiber: 3.6g | Sugar: 1.4g | Calcium: 60mg | Iron: 1.4mg