Shredded Chicken Nachos
These Shredded Chicken Nachos are a crowd-pleasing appetizer or main dish, perfect for game day or a night in with friends. Loaded with tender shredded chicken, melted cheese, and a variety of toppings, they're as delicious as they are easy to make.
Equipment
- 1 oven
- 1 baking sheet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 cups shredded cooked chicken
- 4 cups tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sliced jalapeños fresh or pickled
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped green onions
- 1/2 cup sour cream for topping
- 1/2 cup guacamole for topping
- to taste salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken with salt and pepper to taste. Mix well until the chicken is evenly seasoned.
- On a large baking sheet, spread out the tortilla chips in a single layer.
- Evenly distribute the seasoned shredded chicken over the tortilla chips.
- Sprinkle the shredded cheddar and Monterey Jack cheese generously over the chips and chicken.
- Add sliced jalapeños, diced tomatoes, and black olives on top of the cheese.
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- Once done, remove the nachos from the oven. Allow to cool for a couple of minutes.
- Before serving, sprinkle chopped green onions over the nachos.
- Serve hot with sour cream and guacamole on the side for dipping.
Notes
You can customize the toppings based on your preference. Consider adding corn, avocado, or different types of cheese.
For extra flavor, you can marinate the chicken in taco seasoning before shredding.
Leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days, although they are best enjoyed fresh.