Shredded Chicken Nacho Recipe

These Shredded Chicken Nachos are a flavor-packed, easy-to-make crowd-pleaser perfect for game day or family gatherings!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: Mexican

Keyword: Cheesy, Chicken, Easy, Game Day, Nachos, Quick

Servings: 6 servings

2 pounds boneless, skinless chicken breasts or chicken thighs, tenders, etc.
3 tablespoons avocado oil or any neutral oil
1 tablespoon lime juice juice of one lime
2 teaspoons salt
1 teaspoon black pepper or to taste
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
2 teaspoons dried oregano
24 ounces evaporated milk two 12 oz cans
2 small jalapeños finely diced (about 3 tablespoons)
1.5 pounds white American cheese freshly shredded
1.5 pounds pepper jack cheese freshly shredded
salt to taste
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 (or red onion)
2.25 ounces black olives sliced, for optional garnish
cilantro fresh, chopped, for optional garnish
1 ripe avocado sliced or diced, for optional garnish
1 small tomato fresh, chopped, for optional garnish

Season the chicken breasts or thighs with salt, black pepper, chili powder, ground cumin, ground coriander, onion powder, garlic powder, paprika, and dried oregano. Rub the spices evenly over the chicken.

In a large pot, heat 3 tablespoons of avocado oil over medium heat. Add the seasoned chicken and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let cool slightly.

Once cooled, shred the chicken using two forks or your hands. Return the shredded chicken to the pot.

Add the evaporated milk and diced jalapeños to the shredded chicken in the pot. Gradually stir in the freshly shredded white American cheese and pepper jack cheese over low heat until fully melted and creamy. If the sauce is too thick, add a splash of milk to reach desired consistency.

Preheat oven to 350°F (175°C). Spread the firm tortilla chips evenly on a large baking sheet. Top with the shredded chicken and cheese mixture, ensuring even coverage.

Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.

Remove from oven and garnish with sour cream, sliced jalapeños, diced green onions, black olives, fresh cilantro, avocado, and chopped tomatoes. Serve immediately.

Use a meat thermometer to ensure chicken reaches 165°F (74°C) to avoid overcooking.
If cheese sauce is too thick, add milk to loosen for better texture.
Serve nachos immediately after baking to prevent soggy chips.
Distribute toppings evenly for balanced flavor in every bite.
For a vegetarian version, substitute chicken with sautéed vegetables or plant-based protein.