Shredded Chicken Nachos

When I need a dinner that gets everyone excited in just 20 minutes, I make these Shredded Chicken Nachos. They’re perfect for busy weeknights, game day gatherings, or any time you want restaurant-quality nachos at home. Made on a sheet pan for easy serving, the combination of perfectly seasoned shredded chicken, ultra-crispy chips, and melted Monterey Jack and cheddar creates something truly satisfying.

What I love about this recipe is how adaptable it is. Use rotisserie chicken for speed, prep chicken in your slow cooker for convenience, or cook it fresh on the stovetop. All three methods work beautifully. You can customize the toppings exactly how you like them, from spicy jalapeños to cooling sour cream and fresh cilantro. Whether you’re feeding your family or a crowd, these sheet pan nachos turn out perfectly every time.

Ingredients for Shredded Chicken Nachos

• Chicken: Use freshly cooked and shredded chicken. You can use store-bought rotisserie for speed, make it ahead in your slow cooker (my Shredded Chicken recipe is perfect for this), or cook fresh chicken on the stovetop. Be sure it’s moist and tender, as dry chicken won’t blend well with the salsa.
• Fire Roasted Salsa: Choose a salsa with a smoky flavor and a texture that’s not too runny (ideally my easy, homemade Fire Roasted Salsa). Chunkier salsa adds more body and better adheres to the chicken.
• Tortilla Chips: Look for thick, sturdy chips that can handle toppings without breaking.
• Monterey Jack Cheese: Choose cheese that is fresh and can be shredded at home. Freshly shredded cheese melts more evenly and provides a creamier texture than pre-shredded varieties.
• Jalapeño: Fresh jalapeños should be firm and bright green, with no soft spots. Adjust the quantity based on your heat preference. Pickled jalapeños are also an option, for a tangier flavor.
• Cilantro: Fresh cilantro should have vibrant green leaves and a strong, fresh aroma. Avoid any bunches with wilted or yellow leaves.
• Pico de Gallo: Fresh Pico de Gallo is best. It should be vibrant in color and not too watery, to avoid making the chips soggy.
• Guacamole: Choose guacamole that is bright green and freshly made (Or make my simple Salsa Guacamole). If buying pre-made, check for a short ingredient list to ensure freshness and quality.
• Sour Cream: Opt for a full-fat sour cream for a richer flavor and creamier texture.
• Lime Wedges: Look for limes that are firm and heavy for their size, a good sign of juiciness.

Sheet Pan Assembly Tips

The secret to perfect nachos every time comes down to proper assembly. Getting the right balance between chips, cheese, and meat makes all the difference between soggy disappointment and crispy perfection.

The 1:1:1 Ratio Rule

Here’s my foolproof formula: use equal weights of chips, meat, and cheese. If you’re using 8 ounces of chips, pair it with 8 ounces each of shredded chicken and grated cheese. This ratio ensures every chip gets properly loaded without becoming soggy from too much topping or underwhelming from too little.

Proper Layering Strategy

Start with an even layer of tortilla chips on your sheet pan, overlapping slightly but never stacked. Add half your cheese first, then the seasoned chicken, and finish with the remaining cheese. This cheese-chicken-cheese layering ensures the chicken stays moist while the bottom layer of cheese creates a barrier that keeps chips crispy.

Sheet Pan Size Matters

A quarter sheet pan (9×13 inches) is perfect for this recipe and serves 4-6 people. If you’re feeding a crowd, double the recipe and use a half sheet pan for 8-10 servings.

Recipe Options

• Make-Ahead: Prep chicken in your slow cooker earlier in the day for easy assembly at dinner time.
• Cheese Varieties: Beyond Monterey Jack, try cheddar or pepper jack for extra heat or a Mexican cheese blend.
• Chip Choices: Experiment with different types of chips, such as blue corn or multigrain, for a twist on texture and taste.
• Heat Levels: Adjust the spiciness with different types of jalapeños, or use milder peppers like poblanos for less heat.
• Extra Toppings: Consider adding black olives, diced tomatoes, or corn for additional flavor and texture.
• Salsa Swaps: Switch out fire-roasted salsa for a tomatillo salsa or a chunky homemade salsa for a different flavor profile.

Once you try this technique with the crispy chips and perfect layering, you’ll want to use it for all kinds of nachos. The method works just as well with different proteins and flavor combinations, like the ones I’ve linked below.

More Must-Try Nacho Recipes

• Carne Asada Nachos
• Pulled Pork Nachos
• Shrimp Nachos

How to Make Shredded Chicken Nachos

Toss shredded chicken with salsa in a medium bowl to coat evenly. On a quarter sheet pan, arrange chips in a single, overlapping layer and bake until lightly crisp.

Layer half of the cheese over the chips, add the chicken mixture, and then top with the remaining cheese. Continue baking until the cheese melts and the chicken is thoroughly heated.

Serve the nachos hot, garnished with jalapeño slices, lime wedges, and cilantro, and accompany with Pico de Gallo, more Fire Roasted Salsa, guacamole, and sour cream on the side.