Loaded chicken nachos with homemade cheese sauce, featuring layers of crispy tortilla chips, seasoned rotisserie chicken, and melted cheese, perfect for sharing at parties or game day.

mexican

tex-mex

Nutrition

High in protein and calcium from chicken and cheese but also high in sodium and saturated fat from processed ingredients.

Calories	350 kcal
Energy	1464 kJ
Protein	18 g
Total Fat	23 g
Saturated Fat	11 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	7 g
Cholesterol	48 mg
Carbohydrate	28 g
Sugars	2 g
Dietary Fibre	2 g
Sodium	400 mg

*per serving

Peanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

appetizermain courseparty foodoven and roastingquick & easyfamily friendlygame day / sports night

Chicken Nachos recipe

The Girl Who Ate Everything (Christy Denney)

8

Name: Chicken Nachos recipe — Tasty Bites
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 2 cup Rotisserie Chicken (shredded); 0.5 cup Salsa; CHEESE SAUCE; 1 cup Half And Half (can sub half milk and half cream); 1 teaspoon Cornstarch; 2 cup Freshly Grated Medium Cheddar Cheese; 1 teaspoon Hot Sauce (optional, more to taste); NACHOS; 8 cup Corn Tortilla Chips; 1 cup Shredded Cheddar Cheese Or Mexican Blend Cheese

servings

0

per serve

0

minutes

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Ingredients

2 cup Rotisserie Chicken shredded

0.5 cup Salsa

CHEESE SAUCE

1 cup Half And Half can sub half milk and half cream

1 teaspoon Cornstarch

2 cup Freshly Grated Medium Cheddar Cheese

1 teaspoon Hot Sauce optional, more to taste

NACHOS

8 cup Corn Tortilla Chips

1 cup Shredded Cheddar Cheese Or Mexican Blend Cheese

Equipment

Large baking sheet

Small pot

Whisk

Instructions

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.

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.

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.

Bake in the oven for 8-10 minutes or until cheese melts.

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.