These Cheesecake Factory Chicken Nachos are a loaded, melty mess of tortilla chips, rotisserie chicken, and creamy cheddar sauce that hits every craving at once. It’s easy, fast, and makes a solid weeknight dinner or game-day snack — no fork required, no judgment either.

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Quick Summary

Prep time: 15 mins
Cook time: 10 mins
Flavor: cheesy, spicy, crispy chaos
Great for: movie nights, random cravings, late dinners

Why I Like This Recipe

Honestly? I was this close to just eating dry cereal. But I had leftover chicken and a half-bag of chips… so, nachos happened. They turned out way better than they had any right to. It’s fast, it’s satisfying, and yeah, it fixed my night.

Ingredients

For the Chicken:

2 cups rotisserie chicken, shredded
½ cup salsa

Cheese Sauce:

1 cup half & half (or half milk, half cream)
1 tsp cornstarch
2 cups freshly shredded medium cheddar
Optional: 1 tsp hot sauce (or more)
Salt, to taste

Nacho Assembly:

8 cups corn tortilla chips (the sturdy kind)
1 cup shredded cheddar or Mexican blend

Optional Toppings:

Sour cream
Guacamole
Pico de gallo
Jalapeños (fresh or pickled)
Black beans
Refried beans
Cilantro
Black olives
Taco sauce or hot sauce drizzle

How To Make Chicken Nachos

Mix the chicken: Toss shredded chicken with salsa. Let it hang out while you make cheese magic.
Make the cheese sauce: Whisk half & half and cornstarch in a saucepan over medium-high heat. Once warm and slightly thick, lower the heat and stir in cheese and hot sauce. Keep it moving until smooth. Salt it at the end.
Layer it up: On a lined sheet pan, lay down half the chips. Add half the chicken, half the cheese sauce, and ½ cup shredded cheese. Repeat the whole thing.
Bake: Pop it in the oven at 350°F for 8–10 mins — just enough for the top to melt and get bubbly.
Top and serve: Add your toppings right out of the oven. Eat immediately. No delays. Go.

Chicken Nachos – Easy Cheesecake Factory Copycat

Tips for Success

Use freshly shredded cheese — melts cleaner.
Don’t skimp on the toppings. Every bite should have something.
Layer properly. Naked chips at the bottom are sadness.
Hot sauce in the cheese sauce = flavor boost. Use more if you’re into it.
Serve right away. Nachos are not built for waiting around.

Storage and Reheating

Fridge: Scrape what’s left into a container. Store for 1–2 days. Chips won’t be as crisp, but flavor’s still there.
Reheat: Use an oven — 350°F for 5–7 mins. Avoid the microwave unless you like mush.

Frequently Asked Questions

Can I make this with beef or veggie meat?
Totally. Ground beef, pulled pork, or black beans all work.
What kind of chips are best?
Thicker corn chips hold up best. Skip the thin, flimsy kind.
Can I make this ahead?
You can prep everything in advance, but don’t assemble or bake until you’re ready to eat.
Is there a dairy-free option?
Yep — use plant-based cheese and a dairy-free cream alternative.
What cheese melts best for this?
Medium cheddar is the sweet spot. Monterey Jack or a Mexican blend are great too.

Common Mistakes and How to Dodge Them

Using pre-shredded cheese: That stuff’s coated in anti-caking agents. It won’t melt right. Just grate your own.
Not thickening the cheese sauce: Thin sauce = soggy nachos. Cornstarch helps it cling.
Baking too long: Overbaking dries out the chips. Watch closely — you want melty, not crunchy-cracked.
Under-seasoning the sauce: Taste the cheese sauce before layering. Salt and hot sauce matter more than you think.
All the toppings on top: Spread ’em around. Don’t dump everything in one pile.

Nutrition Facts (Per Serving)

Calories: 550 kcal
Total Fat: 31g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 770mg
Potassium: 430mg
Total Carbohydrate: 36g
Dietary Fiber: 4g
Sugars: 3g
Protein: 28g

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