Ingredients
Equipment
Method
- Make the Saucy Shredded Chicken: Place the 3 cups shredded chicken in a large bowl and toss with the 1 cup salsa until every piece is coated in a saucy chicken mixture.
- Prep the Baking Sheet: Heat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup and to keep the bottom layer of chips from sticking.
- Build the First Layer: Spread half of the tortilla chips over the baking sheet in a single layer. Scatter half of the beans, half of the shredded cheese, and half of the shredded chicken mixture evenly over the chips.
- Add a Second Layer: Add the remaining chips in an even layer, then top with the rest of the beans, chicken mixture and the remaining shredded cheese.
- Bake Until the Cheese Melts: Bake for 10-12 minutes, until the cheese melts completely and turns bubbly at the edges.
- Top and Serve: Pull the pan from the oven and immediately scatter on your favorite nacho toppings: cotija, red onion, dollops of guacamole, and definitely dollops of sour cream. Serve the entire platter right away, while the chips are still crispy tortilla chips and the cheese is at its meltiest.
Notes
- Storage: Nachos are always best fresh, but leftover nachos can be stored in an airtight container in the refrigerator for up to 2 days — the chips will soften, so this is really more about saving the chicken mixture. For best results, store any extra saucy shredded chicken separately in an airtight container and make fresh nachos next time rather than reheating the whole platter.
- From-scratch option: Prefer to cook your own chicken? Season 1 pound skinless chicken breasts with 1 teaspoon chili powder and 1 teaspoon garlic powder and 1 teaspoon kosher salt, then place chicken in a large skillet with a little olive oil over medium-low heat and cook until the internal temperature reaches 165°F. Shred with two forks and toss with the salsa and a little lime juice. A slow cooker chicken version works too: cook the seasoned raw chicken breasts on low for 6-8 hours, lift out with a slotted spoon, shred, and stir into the salsa — a great way to get the chicken ahead of time if you're planning a game day spread.
- BBQ chicken nachos variation: Swap the red salsa for your favorite BBQ sauce and use cheddar and Monterey Jack cheese as the base for classic bbq chicken nachos.
- Buffalo chicken nachos variation: Toss the shredded chicken in buffalo sauce instead of red salsa for a spicy twist, and finish with an extra dollop of sour cream to cool things down.