Shredded Chicken Nachos

Shredded Chicken Nachos are not only ideal game day fare, they’re perfect for any occasion, from a family dinner to a casual get-together. This recipe comes together in just 20 minutes, combining crispy tortilla chips with juicy, salsa-infused shredded chicken, topped with a generous layer of melted Monterey Jack and cheddar cheeses.

The beauty of this dish is in its ease and flexibility. The combination of melted cheese and spiced chicken hits the right balance of taste and texture. Top these any way you like: add jalapeños for a spicy kick, guacamole for richness, or sour cream for a cool contrast. Garnish with fresh cilantro and Pico de Gallo for a touch of freshness. Whether it’s game day or any day, these nachos are about more than just good food; they’re about creating fun, relaxed moments with friends and family.

Ingredients for Shredded Chicken Nachos

• Chicken: Look for chicken that’s been freshly cooked and shredded. This can either be home-cooked (my Shredded Chicken recipe is ideal) or store-bought rotisserie chicken for convenience. Be sure it’s moist and tender, as dry chicken won’t blend as well with the salsa.
• Fire Roasted Salsa: Choose a salsa with a smoky flavor and a texture that’s not too runny (ideally 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 hold up well under the weight of the toppings without becoming soggy. A crisp, lightly salted variety works best.
• 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. It should be thick and smooth.
• Lime Wedges: Look for limes that are firm and heavy for their size, a good sign of juiciness. Fresh lime juice will add a bright, zesty flavor to the dish.

Perfect Nacho Proportions

Achieving the ideal nacho composition is key. It’s essential to strike the right balance between chips, cheese, and meat. An overload of cheese on too few chips leads to a soggy outcome, while an excess of chips with scant cheese or toppings can be underwhelming. Fortunately, there’s a simple rule of thumb to follow: a 1:1:1 ratio. So, if you’re using 8 ounces of chips, pair it with 8 ounces each of meat and grated cheese.

Recipe Options

• 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.

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.