Chicken Nachos Recipe

This Chicken Nachos Recipe is inspired by the ultimate game-day snack and cantina favorite. It is a cheesy and crunchy recipe, which calls for shredded rotisserie chicken and a velvety homemade cheese sauce. It’s a classic, foolproof recipe, ready in about 25 minutes.

Jump to Recipe

Chicken Nachos Recipe Ingredients

For the Chicken:

• 2 cups rotisserie chicken, shredded
• 1/2 cup salsa (your favorite brand or heat level)

For the Cheese Sauce:

• 1 cup half and half (or a mix of half milk and half cream)
• 1 teaspoon cornstarch
• 2 cups freshly shredded medium cheddar cheese
• 1 teaspoon hot sauce (optional, adjust to preference)
• Salt, to taste

For Nacho Assembly:

• 8 cups corn tortilla chips (sturdy, restaurant-style chips are best)
• 1 cup shredded cheddar or Mexican blend cheese

Optional Toppings:

• Sour cream
• Guacamole
• Pico de gallo or diced tomatoes
• Jalapeños (fresh or pickled)
• Black beans or refried beans
• Fresh cilantro, chopped
• Black olives, sliced
• Taco sauce or hot sauce drizzle

How To Make Chicken Nachos

1. Season the chicken: Start by shredded your rotisserie chicken into bite-sized pieces. In a medium bowl, toss the chicken with 1/2 cup of salsa. Let this mixture sit for a few minutes; the acidity in the salsa helps keep the chicken moist and flavorful while you prepare the rest of the ingredients.
2. Whisk the sauce base: In a small saucepan, whisk together the half and half and the cornstarch until the starch is completely dissolved. Place the pan over medium-high heat. Stir constantly until the liquid becomes warm and begins to thicken slightly.
3. Create the cheese magic: Lower the heat to medium-low and begin adding 2 cups of shredded cheddar cheese, one handful at a time. Stir continuously until the cheese is melted and the sauce is perfectly smooth. Stir in the hot sauce and a pinch of salt. Keep this sauce warm on the lowest setting while you assemble the chips.
4. The first layer: Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Lay down 4 cups of the tortilla chips in an even layer. Top the chips with half of the salsa-chicken mixture, half of the warm cheese sauce, and 1/2 cup of the shredded cheese blend.
5. The second layer: Repeat the process by adding the remaining 4 cups of chips over the first layer. Top with the rest of the chicken, the remaining cheese sauce, and the final 1/2 cup of shredded cheese. This “double-decker” layering is the professional secret to ensuring there are no “sad chips” at the bottom of the pile.
6. Bake to a melt: Place the baking sheet in the oven and bake for 8 to 10 minutes. You aren’t looking to “cook” the nachos, but rather to ensure the shredded cheese is bubbly and the chips are toasted and warm.
7. Garnish and serve: Remove the tray from the oven. Immediately add your cold toppings like guacamole, sour cream, and pico de gallo. Sprinkle with fresh cilantro and jalapeños. Serve immediately—nachos wait for no one!

Recipe Tips

• Why use sturdy chips: Avoid thin, “light” tortilla chips. You need a thick, restaurant-style chip that can support the weight of the heavy cheese sauce and chicken without breaking or becoming soggy instantly.
• The secret to smooth sauce: Always shred your own cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your homemade cheese sauce feel grainy or gritty.
• How to prevent sogginess: By tossing the chicken in salsa beforehand rather than pouring salsa over the top of the chips, you keep the moisture contained within the meat, which helps the chips stay crunchy longer.
• Can I use a different meat: Absolutely! This same layering technique works perfectly with ground beef, pulled pork, or even black beans for a vegetarian version.

What To Serve With Chicken Nachos?

This Chicken Nachos Recipe is a cheesy, crunchy main dish that needs a refreshing or zesty pairing! A bowl of Fresh Pineapple Salsa or a side of Charred Corn Salad is the quintessential choice for a vibrant, cool contrast. For a balanced meal, a serving of Mexican Street Corn (Elote) or a cup of Black Bean Soup adds a lovely savory depth that pairs perfectly with the salty chips! A Cold Lime Margarita or a glass of Horchata pairs wonderfully with the spicy jalapeños and creamy cheese sauce.

How To Store Chicken Nachos

• Best enjoyed fresh: Nachos are notoriously difficult to store once the sauce has been applied. They are best eaten within 15 to 20 minutes of leaving the oven.
• Refrigerate: If you have leftovers, store them in an airtight container in the fridge for up to 1 day.
• Reheating: To revive the crunch, do not use a microwave. Place the leftovers in an air fryer at 350 degrees for 3 to 5 minutes or in a toaster oven until the cheese bubbles again.
• Pro Tip: If you expect leftovers, serve the cheese sauce and wet toppings on the side so people can dip, which keeps the remaining chips fresh for later.

Chicken Nachos Nutrition Facts

• Calories: 540 (per serving)
• Total Fat: 32 g
• Cholesterol: 85 mg
• Sodium: 980 mg
• Total Carbohydrates: 38 g
• Dietary Fiber: 4 g
• Protein: 26 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs