Go Back
Homemade White Chicken Chili Nachos photo
Print Recipe Save it for later

White Chicken Chili Nachos

Loaded nachos topped with shredded rotisserie chicken, white beans, melty Monterey Jack, and fresh toppings.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Servings: 8 servings

Ingredients

  • 15 oz tortilla chips
  • 2 cups shredded Monterey Jack cheese or cheddar or Pepper Jack
  • 2 cups rotisserie chicken or cooked shredded chicken
  • 15 oz white beans rinsed and drained
  • 4 oz green chiles
  • 1 avocado peeled, seeded, and cubed
  • 2 scallions green ends sliced thinly
  • 1/2 cup cilantro chopped
  • 1 jalapeño pepper seeded and thinly sliced
  • 1/2 cup sour cream
  • salsa verde for serving

Instructions

  • Preheat the oven to 400°F (200°C).
  • Line a large baking sheet with the tortilla chips in a mostly single layer, allowing some overlap if needed.
  • Sprinkle 1 cup of the shredded Monterey Jack evenly over the chips.
  • Scatter the shredded rotisserie chicken, rinsed white beans, and green chiles over the cheese layer.
  • Top with the remaining 1 cup of cheese to cover the toppings.
  • Bake in the preheated oven until the cheese is melted and bubbly, about 5 to 7 minutes.
  • Remove from the oven and immediately top with cubed avocado, sliced scallions, chopped cilantro, sliced jalapeño, and dollops of sour cream.
  • Spoon salsa verde over the nachos or serve it on the side, then serve immediately.

Equipment

  • Baking Sheet
  • Oven

Notes

  • Use rotisserie chicken for convenience and extra flavor.
  • Adjust jalapeño amount for spice preference.
  • Serve immediately so chips stay crisp.