Chicken Nachos

These tasty Chicken Nacho are made easy with Rotisserie Chicken combined with a little salsa, layered over crisp tortilla chips, and smothered with queso quesadilla cheese and pepper jack cheese.

Course appetizer/snack

Cuisine American

Keyword chicken nachos recipe, how do you make chicken nachos, how to make chicken nachos, shredded chicken nachos

Prep Time 8

Cook Time 6

Servings servings

Calories 673kcal

Author Beth Pierce

Ingredients

Chicken Nachos

2 cups diced or shredded rotisserie chicken
½ cup salsa
8 ounces thick tortilla chips
2 cups shredded queso quesadilla cheese
2 cups shredded pepper jack cheese
chopped tomatoes
chopped green onions
jalapeno rings
chopped cilantro

Easy Guacamole

2 avcados, peeled, seeded and diced
2 tablespoons lime of lemon juice
2 tablespoons chopped cilantro

Instructions

Preheat to oven to 375 degrees. Line a large baking sheet with parchment paper.
If making the guacamole add the avocados, lemon juice, and cilantro to a bowl. Smash to desired consistency with a fork or pestle.
Add the chicken and salsa to a bowl and stir to coat.
Lay the chips on a parchment paper-lined baking sheet. Place the baking sheet in the oven for 2 minutes. Remove from the oven, spread the chicken over the chips, and sprinkle with both kinds of cheese.
Bake for 5-6 minutes or until the cheese is melted and the chips are hot. Top with tomatoes, green onions, jalapeno rings, and chopped cilantro.

Notes

Slice the tomatoes, green onions, and jalapeno up to 24 hours ahead of time and store them in separate airtight containers in the fridge.
If using diced avocado in place of guacamole brush it with lime of lemon juice.
For best results, toast the chips for a few minutes in the oven before adding the cheese and other toppings.
Nachos are best served promptly.
Store leftovers in an airtight container. Reheat under the broiler for a couple of minutes. They will not be as crisp or crunchy as when you originally made them.

Nutrition