Shredded Chicken Nachos
These Shredded Chicken Nachos are the perfect game-day snack or party appetizer. Layered with tender shredded chicken, melted cheese, and a variety of toppings, these nachos are sure to please a crowd.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 fork
- 1 sharp knife
- 1 oven or toaster oven
- 1 aluminum foil (optional)
Ingredients
- 12 ounces tortilla chips
- 2 cups shredded cooked chicken Using rotisserie chicken can save time.
- 2 cups shredded cheese Cheddar or a blend works well.
- 1 cup black beans Drained and rinsed.
- 1 cup corn Canned or frozen, thawed.
- 1 teaspoon taco seasoning
- 1 jalapeño pepper sliced Optional for a bit of spice.
- 1 cup guacamole
- 1 cup salsa
- 1/2 cup sour cream
- Fresh cilantro for garnish Optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning. Mix well until evenly coated.
- On a large baking sheet, spread the tortilla chips evenly in a single layer.
- Distribute the chicken mixture evenly over the chips.
- Sprinkle the shredded cheese generously over the top.
- Optional: Add sliced jalapeños for a bit of spice.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Serve hot, topped with guacamole, salsa, sour cream, and fresh cilantro if desired.
Notes
Feel free to customize your nachos with additional toppings such as olives, diced tomatoes, or green onions.
If you want to make the process quicker, use rotisserie chicken for the shredded chicken.
To keep the nachos warm while serving, consider covering them loosely with aluminum foil.