Chicken Nachos

Whether you're making them for dinner or as an appetizer, chicken nachos are always a great idea.

Chicken Nachos
  • 3 cups shredded rotisserie chicken (from 1 rotisserie chicken)

  • 1/2 cup jarred restaurant-style salsa

  • 1 Tbsp. finely chopped chipotle pepper in adobo

  • 1 (12-14 oz.) bag sturdy tortilla chips

  • 6 oz. pepper Jack cheese, shredded (about 1 1/2 cups)

  • 6 oz. mild or medium cheddar cheese, shredded (about 1 1/2 cups)

  • 1 medium-sized avocado, diced (about 1 cup)

  • 1 large beefsteak tomato, seeded and chopped (about 1 1/3 cups)

  • 1 medium-sized jalapeño chile, thinly sliced (optional)

  • 2/3 cup sour cream

  • 1/3 cup chopped cilantro

  • 3 scallions, chopped (about 1/3 cup)

  • 1 lime, cut into wedges


    Prepare oven and pan:

    Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil.  

    Season chicken:

    • Stir together chicken, salsa, and chipotle pepper in adobo in a medium bowl. If chicken is cold, heat in microwave on HIGH, stirring every 45 seconds, until hot.

    Layer chips, chicken, and cheese:

    • Spread half of the chips in an even layer on prepared baking sheet.
    • Top with half of the chicken and half of the pepper Jack and cheddar cheeses.
    • Top with remaining chips.
    • Add remaining chicken and cheeses.

    Bake nachos:

    • Bake 8-10 minutes, or until cheese has melted and begun to brown in places.

    Add toppings:

    • Top with avocado, tomato, cilantro, scallions, jalapeño slices, and sour cream. Serve with lime wedges.
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