Go Back
Easy Shredded Chicken Nacho Recipe photo

Shredded Chicken Nacho Recipe

These Shredded Chicken Nachos are crispy, cheesy, and packed with flavor! Perfect for game day or a cozy night in with customizable toppings.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Main Course, Snack
Cuisine Mexican, Tex-Mex
Servings 6 servings

Equipment

  • Slow Cooker
  • Instant Pot
  • Skillet
  • Large baking sheet
  • Grater
  • Mixing Bowls

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or 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
  • 1 cup sour cream for optional garnish
  • 1 small jalapeño sliced, for optional garnish
  • 2 green onions diced, for optional garnish
  • 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

Instructions
 

  • Start by seasoning the chicken breasts with salt, pepper, chili powder, ground cumin, ground coriander, onion powder, garlic powder, paprika, and dried oregano. Drizzle with avocado oil and squeeze the juice of one lime over the top.
  • If using a slow cooker, place the seasoned chicken in the pot and cook on low for 6-8 hours or high for 3-4 hours until tender. For stovetop, heat a skillet over medium heat, add the chicken and cook until browned on both sides, then cover and simmer until fully cooked through.
  • Once the chicken is cooked, remove it from the heat and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.
  • In a saucepan over medium heat, combine the evaporated milk, diced jalapeños, and both types of shredded cheese. Stir until the cheese is fully melted and the mixture is smooth. Add salt to taste.
  • On a large baking sheet, spread out the tortilla chips in an even layer. Top with the shredded chicken, drained beans, and pour the cheesy sauce evenly over the top.
  • Preheat your oven to 350°F (175°C). Bake the loaded nachos for about 10-15 minutes, or until the chips are crispy and the cheese is bubbly.
  • Once out of the oven, add your desired toppings such as sour cream, sliced jalapeños, diced green onions, sliced black olives, fresh cilantro, diced avocados, and chopped tomatoes.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a preheated oven at 350°F for about 10 minutes to keep chips crispy.
  • For a vegetarian version, substitute chicken with sautéed vegetables or a meat alternative.
Keyword chicken, Comfort Food, Easy, Nachos, Quick