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Chicken Nachos recipe

This Chicken Nachos recipe is made in minutes on a cookie sheet and has all of your favorite toppings. These loaded nachos are great shareable appetizer for game day.

Prep Time
15 mins
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 2 2 cups Rotisserie chicken, shredded
  • 1/2 1/2 cup salsa
CHEESE SAUCE
  • 1 1 cup half and half can sub half milk and half cream
  • 1 1 teaspoon cornstarch
  • 2 2 cups freshly grated medium cheddar cheese
  • optional 1 teaspoon hot sauce (more to taste)
NACHOS
  • 8 8 cups corn tortilla chips
  • 1 1 cup shredded cheddar cheese or Mexican blend cheese

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and line a large baking sheet with aluminum foil or parchment paper. In a medium bowl, stir the chicken and 1/2 cup salsa together. Set aside.
  2. For the cheese sauce: In a small pot, add the half and half and cornstarch. Whisk together then bring to a medium-high heat. Once hot, reduce heat to low and stir in the cheese and hot sauce if desired. Add salt to taste.
  3. Quickly layer half of the chips and half of the chicken on top in an even single layer. Drizzle half of the nacho cheese sauce on top and sprinkle with 1/2 cup of shredded cheese. Repeat layers.
  4. Bake in the oven for 8-10 minutes or until cheese melts.
  5. Remove from the oven and top immediately with your desired toppings like sour cream, guacamole, pico de gallo, jalapenos, black beans, refried beans, fresh cilantro, black olives, taco sauce or hot sauce. Personally I just like sour cream, guacamole, pico de gallo, and a drizzle of taco sauce.