Shredded Chicken Nachos

When I think of a fun and easy meal that brings everyone together, I can’t help but think of Shredded Chicken Nachos. It’s the perfect dish for a casual evening with friends or family. Recently, I had a get-together at my place, and I decided to whip up a big batch of these nachos. As the aroma filled my kitchen, my guests couldn’t wait to dig in. We all gathered around the table with our plates piled high with crispy tortilla chips, melting cheese, and savory chicken, laughing and sharing stories. The beauty of Shredded Chicken Nachos is in the layering of flavors and textures. You get the crunch of the chips, the creaminess of the cheese, and the richness of the chicken all in one bite. It’s comfort food at its finest!

Recipe Ingredients for Shredded Chicken Nachos

When it comes to the ingredients for Shredded Chicken Nachos, simplicity is key. Each ingredient plays a vital role in creating a flavor-packed experience. The key players are the tender chicken, creamy cheeses, and crispy tortilla chips. Together, they create a mouthwatering combination that’s hard to resist.

• 2 pounds chicken breasts, boneless, skinless (or chicken thighs, tenders, etc.)
• 3 tablespoons avocado oil or any neutral oil + more if cooking on stovetop
• Juice of one lime (about 1 tbsp)
• 2 teaspoons salt
• 1 teaspoon black pepper or to taste
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 24 ounces evaporated milk (two 12 oz cans)
• 2 small jalapeños, finely diced (about 3 tablespoons)
• 1 ½ pounds white American cheese, freshly shredded, real cheese from the deli, not processed cheese singles
• 1 ½ pounds pepper jack cheese, freshly shredded
• salt to taste
• 18 ounces tortilla chips, use a firm chip that can handle the weight
• 15 ounces great northern beans, one can, drained (or black beans, pinto beans, etc.)
• 1 cup sour cream for optional garnish
• 1 small jalapeño, sliced, for optional garnish
• 2 green onions, diced, for optional garnish (or red onion)
• 2.25 ounces black olives, sliced, for optional garnish (one small can)
• cilantro, fresh, chopped, for optional garnish
• 1 ripe avocado, sliced or diced, for optional garnish (or guacamole)
• 1 small tomato, fresh, chopped, for optional garnish

How to Assemble Shredded Chicken Nachos

Making Shredded Chicken Nachos is as easy as it is delicious. With just a few simple steps, you’ll have a mouthwatering dish that everyone will love. Let’s get started!

1. Start by placing the chicken in a dish, like a glass covered dish. Coat it with avocado oil and squeeze the lime juice over the top. This adds great flavor and moisture to the chicken.
2. Next, add all the seasonings: salt, black pepper, chili powder, cumin, coriander, onion powder, garlic powder, paprika, and dried oregano. Give it a good mix to ensure all the flavors are well-distributed. Cover and marinate in the refrigerator for at least 30 minutes if you have time, but this step is optional.
3. Now it’s time to cook the chicken. You can use an air fryer, stovetop, oven, or crockpot. I recommend using an instant-read meat thermometer to ensure the internal temperature reaches 165° F. This ensures your chicken is perfectly cooked and juicy.
4. Once the chicken is cooked, shred it and set it aside. You’ll want to keep it warm while you prepare the queso.
5. In a medium-sized pot, combine all the queso ingredients: evaporated milk, diced jalapeño, white American cheese, and pepper jack cheese. Heat over medium-low, whisking to combine all the ingredients.
6. As the cheese begins to melt, increase the heat to medium. Make sure to whisk occasionally to prevent it from burning. After about 5 minutes, the queso should be melted and thickened. Taste for seasoning and adjust as needed before removing from heat.
7. Preheat your oven to 425° F. If you want easy cleanup, line a baking sheet with aluminum foil and spray it with non-stick baking spray to prevent sticking.
8. Start assembling your nachos! Place half of the tortilla chips on the bottom of the baking sheet. Layer on a third of the queso, half of the shredded chicken, and half of the white beans.
9. Repeat this layering process with a second layer of chips, queso, chicken, and beans. Drizzle any remaining queso over the top for that finishing touch!
10. Bake in the oven for 10 to 15 minutes or until warmed through and the cheese is bubbly. You can even broil it for a minute or so to get that golden top.
11. Once out of the oven, garnish your nachos with sour cream (thin it out with a little milk if you’re drizzling), sliced jalapeños, diced green onions, sliced black olives, chopped cilantro, sliced or diced avocado, guacamole, or diced tomatoes. Serve immediately and enjoy!

Customization Ideas

One of the things I adore about Shredded Chicken Nachos is how easily they can be customized. Here are some fun ideas to make them uniquely yours!

• Spicy Kick: Add some diced jalapeños or a sprinkle of cayenne pepper to the chicken marinade for an extra kick.
• Vegetarian Version: Swap the chicken with sautéed mushrooms, bell peppers, or a mix of your favorite vegetables for a vegetarian delight.
• Alternative Cheeses: Experiment with different cheeses like queso blanco or feta for unique flavor profiles.
• Bean Variety: Feel free to mix and match the beans used in this recipe. Black beans or pinto beans can be great alternatives!
• Serving Style: Instead of a large platter, consider serving individual portions in small bowls for a fun, personalized touch.
• Guacamole Galore: Add a generous scoop of homemade guacamole on top for a creamy, delicious twist.

Perfect Matches for Shredded Chicken Nachos

Serving Shredded Chicken Nachos is an experience in itself. Here are some ideas to make the meal even more enjoyable:

• Pair with Fresh Salads: A crisp green salad or a refreshing corn salad pairs beautifully, balancing the richness of the nachos.
• Great for Game Day: These nachos are the perfect dish to serve during football games or any sporting events. Everyone loves digging in!
• Fun for Family Nights: Enjoy these nachos on family movie nights, providing a casual and interactive dining experience.
• Ideal for Potlucks: Bring a big batch to share at potlucks or gatherings; they will surely be a hit.
• Seasonal Touch: In the summer, serve with fresh diced tomatoes and corn, while in the winter, a warm chili topping can add a cozy touch.

FAQ

Conclusion

This recipe for Shredded Chicken Nachos brings together flavors and textures that are absolutely irresistible. The combination of crispy chips topped with savory chicken and creamy cheese is bound to be a hit at your next gathering. I encourage you to try it out and customize it to your taste. Your friends and family will love you for it!

Shredded Chicken Nachos

The ultimate comfort food, Shredded Chicken Nachos are cheesy, crunchy, and packed with flavor! Perfect for game nights or casual dinners, this easy weeknight dish will satisfy your cravings. Don’t wait—whip them up tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds chicken breasts boneless, skinless (or chicken thighs, tenders, etc.)
• 3 tablespoons avocado oil or any neutral oil + more if cooking on stovetop
• 1 tablespoon lime juice of one, about 1 tbsp
• 2 teaspoons salt
• 1 teaspoon black pepper or to taste
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 24 ounces evaporated milk two, 12 oz cans
• 2 small jalapeño finely diced (about 3 tablespoons)
• 1.5 pounds white American cheese freshly shredded, real cheese from the deli, not processed cheese singles
• 1.5 pounds pepper jack cheese freshly shredded
• salt to taste
• 18 ounces tortilla chips use a firm chip that can handle the weight
• 15 ounces great northern beans one can, drained (or black beans, pinto beans, etc.)
• 1 cup sour cream for optional garnish
• 1 small jalapeño sliced, for optional garnish
• 2.25 ounces black olives sliced, for optional garnish (one small can)
• cilantro fresh, chopped, for optional garnish
• 1 ripe avocado sliced or diced, for optional garnish (or guacamole)
• 1 small tomato fresh, chopped, for optional garnish

Equipment

• Chef's Knife
• Whisk
• Cutting Board
• Air Fryer
• Baking Sheet
• Slow Cooker
• Oven
• Skillet
• Food Processor

Method

 

1. Start by placing the chicken in a dish, like a glass covered dish. Coat it with avocado oil and squeeze the lime juice over the top. This adds great flavor and moisture to the chicken.
2. Next, add all the seasonings: salt, black pepper, chili powder, cumin, coriander, onion powder, garlic powder, paprika, and dried oregano. Give it a good mix to ensure all the flavors are well-distributed. Cover and marinate in the refrigerator for at least 30 minutes if you have time, but this step is optional.
3. Now it’s time to cook the chicken. You can use an air fryer, stovetop, oven, or crockpot. I recommend using an instant-read meat thermometer to ensure the internal temperature reaches 165° F. This ensures your chicken is perfectly cooked and juicy.
4. Once the chicken is cooked, shred it and set it aside. You’ll want to keep it warm while you prepare the queso.
5. In a medium-sized pot, combine all the queso ingredients: evaporated milk, diced jalapeño, white American cheese, and pepper jack cheese. Heat over medium-low, whisking to combine all the ingredients.
6. As the cheese begins to melt, increase the heat to medium. Make sure to whisk occasionally to prevent it from burning. After about 5 minutes, the queso should be melted and thickened. Taste for seasoning and adjust as needed before removing from heat.
7. Preheat your oven to 425° F. If you want easy cleanup, line a baking sheet with aluminum foil and spray it with non-stick baking spray to prevent sticking.
8. Start assembling your nachos! Place half of the tortilla chips on the bottom of the baking sheet. Layer on a third of the queso, half of the shredded chicken, and half of the white beans.
9. Repeat this layering process with a second layer of chips, queso, chicken, and beans. Drizzle any remaining queso over the top for that finishing touch!
10. Bake in the oven for 10 to 15 minutes or until warmed through and the cheese is bubbly. You can even broil it for a minute or so to get that golden top.
11. Once out of the oven, garnish your nachos with sour cream (thin it out with a little milk if you’re drizzling), sliced jalapeños, diced green onions, sliced black olives, chopped cilantro, sliced or diced avocado, guacamole, or diced tomatoes. Serve immediately and enjoy!

Notes

• Cooking Time: Chicken tenders should take 6 to 8 minutes in an air fryer, 6 to 8 minutes on the stove, or 10 to 15 minutes in the oven at 400° F. Your cook time will vary depending on which method you choose and how thick your chicken is. Keep an eye on it and make sure the internal temperature doesn’t go past 165° F.
• Shredding Cheese: Do not use pre-shredded cheese, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese slices from the deli, and those will melt just as well.
• Cheese Product Warning: You also do not want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result.
• Tasting for Salt: Make sure you taste the queso with a tortilla chip because those are salted, and this will prevent you from oversalting.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.