This post may contain affiliate sales links. Please read my disclosure policy.
Easy Shredded Chicken Nachos that are perfect for game day or a quick weeknight dinner! This sheet pan nacho recipe is packed with seasoned chicken, homemade queso blanco that tastes JUST like your local Mexican restaurant, plus your favorite toppings.
Table of Contents
Why You’ll Love These Chicken Nachos
Ready for a game-changing nacho experience? These Shredded Chicken Nachos are not just any nachos; they’re loaded with seasoned shredded chicken, melty cheese, and all your favorite toppings. Whether you’re looking for a quick dinner or the perfect appetizer for your next gathering, this easy chicken nachos recipe will have everyone asking for more.
Ingredients Needed For Shredded Chicken Nachos
For the chicken–
- Chicken Breasts (Boneless, Skinless): The star of our chicken nachos.
- Avocado Oil: Can be substituted with any neutral oil (canola, vegetable oil, etc).
- Lime Juice: Freshly squeezed for a zesty kick.
- Pantry Staples: Chili Powder, Salt and Black Pepper, Ground Cumin, Coriander, Onion Powder, Garlic Powder, Paprika and Dried Oregano.
For the queso–
- Evaporated Milk: Creates a creamy base for our cheese sauce.
- Jalapeños: Finely diced for a bit of heat.
- White American Cheese, Pepper Jack Cheese: Freshly shredded for melty goodness.
- Salt: Adjust to taste.
For the nachos–
- Tortilla Chips: Use firm, restaurant-style tortilla chips that won’t get soggy.
- Great Northern Beans: Or substitute with black beans or pinto beans.
- Sour Cream: Optional, For drizzling.
- Jalapeños, Green Onions, Black Olives, Cilantro: optional, fresh and flavorful toppings.
- Avocado: Optional, perfectly ripe, for that creamy touch.
Variations
- Chicken Options: Use rotisserie chicken for a quick alternative.
- Beans: Use black beans, pinto beans or refried beans for a different taste and texture.
- Cheese: Swap with a Mexican cheese blend or cheddar cheese.
- Toppings: Try pico de gallo, fresh tomato salsa or hot sauce for extra flavor.
How to Make Shredded Chicken Nachos
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making and assembling this recipe:
Step 1: Prep the Chicken
Coat chicken with avocado oil and lime juice, then season with spices. Cover and marinate in the refrigerator for at least 30 minutes (totally optional, but highly recommended!).
Step 2: Cook the Chicken
Air fry, bake, or cook chicken in a skillet until the internal temperature reaches 165° F using an instant read meat thermometer. Shred chicken and set aside.
Chicken tenders should take 6-8 minutes in air fryer, 6-8 minutes on stove or 10-15 minutes in oven at 400° F. Your cook time will vary depending on which method you choose and how thick your chicken is. Keep an eye on it and make sure the internal temperature doesn’t go past 165° F. Chicken breasts and thighs will take a bit longer, so you may want to cut them into large chunks to speed up this process. Just make sure it is still shreddable.
Step 3: Make the Queso
This homemade queso is a total game changer for nachos! Combine evaporated milk, jalapeños, and shredded cheeses in a pot. Whisk to combine ingredients over medium heat until melted and smooth.
Pro Tip: Do not use pre-shredded cheese, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well. You also DO NOT want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result.
Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, remove from heat and set aside.
Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting.
Step 4: Assemble Nachos
Preheat oven to 425° F. Prepare a large baking sheet with aluminum foil or parchment paper, if desired for easy cleanup (optional). Spray with non-stick cooking spray to prevent sticking.
Place half of the tortilla chips on the bottom of the baking sheet. Top the first layer of chips with a third of the queso, half of the shredded chicken and half of the white beans.
Repeat for a second layer of chips, queso, chicken and beans. Drizzle remaining queso over the top as the final layer.
Step 5: Bake
Bake for 10-15 minutes or until warmed through. Remove from oven.
Step 6: Garnish With Desired Nacho Toppings
Garnish with drizzled or dolloped sour cream (if drizzling, thin out with a little milk), sliced jalapeños, diced green onion, sliced black olives, chopped fresh cilantro, sliced or diced avocado, guacamole, or diced tomatoes, and serve immediately.
Storage + Make Ahead Directions
Store leftovers in an airtight container in the fridge for 1-2 days max. Reheat in the oven for best results.
Freezing: I do not recommended freezing this recipe. The chips can become soggy. Nachos are best enjoyed fresh!
Make Ahead: Prep the chicken and queso in advance, then assemble and bake when ready. Super easy!
What to Serve With Shredded Chicken Nachos
Whether you’re making these for an easy dinner or an appetizer, you might be looking for something else to serve along with your shredded chicken nachos. Here are a few ideas:
More Nacho Recipes to Try!
With these Shredded Chicken Nachos, you’re set for a tasty and quick dinner, or the best appetizer for your next nacho bar! Try them out and let me know how you like them. The printable recipe card is below! Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Shredded Chicken Nacho Recipe
These irresistible Shredded Chicken Nachos with a homemade queso blanco will have you NEVER needing to go to a Mexican restaurant again.
Ingredients
for the nachos-
- 18 ounces tortilla chips use a firm chip that can handle the weight
- 15 ounces great northern beans one can, drained (or black beans, pinto beans, etc.)
- 1 cup sour cream for optional garnish
- 1 small jalapeño sliced, for optional garnish
- 2 green onions diced, for optional garnish (or red onion)
- 2.25 ounces black olives sliced, for optional garnish (one small can)
- cilantro fresh, chopped, for optional garnish
- 1 ripe avocado sliced or diced, for optional garnish (or guacamole)
- 1 small tomato fresh, chopped, for optional garnish
Instructions
for the nachos-
- Preheat oven to 425° F. Prepare a large baking sheet with aluminum foil, if desired for easy cleanup (optional). Spray with non-stick baking spray to prevent sticking.
- Place half of the tortilla chips on the bottom of the baking sheet.
- Top the first layer of chips with a third of the queso, half of the shredded chicken and half of the white beans.
- Repeat for a second layer of chips, queso, chicken and beans.
- Drizzle remaining queso over the top as the final layer.
- Bake for 10-15 minutes or until warmed through. Remove from oven.
- Garnish with drizzled or dolloped sour cream (if drizzling, thin out with a little milk), sliced jalapeños, diced green onion, sliced black olives, chopped fresh cilantro, sliced or diced avocado, guacamole, or diced tomatoes, and serve immediately.
Notes
**Do not use pre-shredded cheese, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well.
***You also do not want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result.
****Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting.
Nutrition
Calories: 1310kcal | Carbohydrates: 94g | Protein: 72g | Fat: 74g | Saturated Fat: 29g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 2585mg | Potassium: 1682mg | Fiber: 13g | Sugar: 16g | Vitamin A: 2566IU | Vitamin C: 17mg | Calcium: 1310mg | Iron: 7mg
