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Shredded Chicken Nacho Recipe

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July 8, 2024
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Easy Shredded Chicken Nachos that are perfect for game day or a quick weeknight dinner! This sheet pan nacho recipe is packed with seasoned chicken, homemade queso blanco that tastes JUST like your local Mexican restaurant, plus your favorite toppings.

DSC08898 min

Why You’ll Love These Chicken Nachos

Ready for a game-changing nacho experience? These Shredded Chicken Nachos are not just any nachos; they’re loaded with seasoned shredded chicken, melty cheese, and all your favorite toppings. Whether you’re looking for a quick dinner or the perfect appetizer for your next gathering, this easy chicken nachos recipe will have everyone asking for more.

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Ingredients Needed For Shredded Chicken Nachos

For the chicken–

  • Chicken Breasts (Boneless, Skinless): The star of our chicken nachos.
  • Avocado Oil: Can be substituted with any neutral oil (canola, vegetable oil, etc).
  • Lime Juice: Freshly squeezed for a zesty kick.
  • Pantry Staples: Chili Powder, Salt and Black Pepper, Ground Cumin, Coriander, Onion Powder, Garlic Powder, Paprika and Dried Oregano.

For the queso–

  • Evaporated Milk: Creates a creamy base for our cheese sauce.
  • Jalapeños: Finely diced for a bit of heat.
  • White American Cheese, Pepper Jack Cheese: Freshly shredded for melty goodness.
  • Salt: Adjust to taste.

For the nachos–

  • Tortilla Chips: Use firm, restaurant-style tortilla chips that won’t get soggy.
  • Great Northern Beans: Or substitute with black beans or pinto beans.
  • Sour Cream: Optional, For drizzling.
  • Jalapeños, Green Onions, Black Olives, Cilantro: optional, fresh and flavorful toppings.
  • Avocado: Optional, perfectly ripe, for that creamy touch.

Variations

  • Chicken Options: Use rotisserie chicken for a quick alternative.
  • Beans: Use black beans, pinto beans or refried beans for a different taste and texture.
  • Cheese: Swap with a Mexican cheese blend or cheddar cheese.
  • Toppings: Try pico de gallo, fresh tomato salsa or hot sauce for extra flavor.
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How to Make Shredded Chicken Nachos

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step instructions for making and assembling this recipe:

Step 1: Prep the Chicken

Coat chicken with avocado oil and lime juice, then season with spices. Cover and marinate in the refrigerator for at least 30 minutes (totally optional, but highly recommended!).

A hand pouring oil over raw chicken breasts in a clear glass bowl, with some green vegetables and yellow objects in the background.
A glass bowl containing chicken pieces covered in various spices, including red pepper, black pepper, cumin, and garlic powder. Avocado slices and tortilla chips are visible in the background.
Two hands seasoning raw chicken breasts in a glass bowl with spices, next to a sliced avocado and tortilla chips on a cutting board.

Step 2: Cook the Chicken

Air fry, bake, or cook chicken in a skillet until the internal temperature reaches 165° F using an instant read meat thermometer. Shred chicken and set aside.

Two seasoned chicken breasts are cooking in a non-stick frying pan.
Close-up of a fork pulling apart a piece of seasoned, grilled chicken breast on a wooden cutting board. Another piece of meat is blurred in the background.
A fork shredding seasoned, cooked chicken on a wooden cutting board.

Chicken tenders should take 6-8 minutes in air fryer, 6-8 minutes on stove or 10-15 minutes in oven at 400° F. Your cook time will vary depending on which method you choose and how thick your chicken is. Keep an eye on it and make sure the internal temperature doesn’t go past 165° F. Chicken breasts and thighs will take a bit longer, so you may want to cut them into large chunks to speed up this process. Just make sure it is still shreddable. 

Step 3: Make the Queso

This homemade queso is a total game changer for nachos! Combine evaporated milk, jalapeños, and shredded cheeses in a pot. Whisk to combine ingredients over medium heat until melted and smooth.

A pot of shredded cheese on a white cloth, placed on a white surface next to a small bowl of tortilla chips, two green chilies, and a wooden serving board.
A large pot filled with shredded cheese, ready for melting or cooking.
A hand is using a whisk to stir creamy queso in a saucepan on a stovetop.

Pro Tip: Do not use pre-shredded cheese, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well. You also DO NOT want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result. 

Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, remove from heat and set aside.

Hands are shown stirring a creamy white queso with a whisk in a green saucepan on a stove. A bowl of tortilla chips is in the background.

Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting. 

Step 4: Assemble Nachos

Preheat oven to 425° F. Prepare a large baking sheet with aluminum foil or parchment paper, if desired for easy cleanup (optional). Spray with non-stick cooking spray to prevent sticking. 

A rectangular baking sheet lined with crinkled aluminum foil.
A baking sheet filled with a single layer of uncooked yellow tortilla chips.

Place half of the tortilla chips on the bottom of the baking sheet. Top the first layer of chips with a third of the queso, half of the shredded chicken and half of the white beans. 

A tray of yellow tortilla chips covered in melted white cheese.
A baking tray filled with tortilla chips topped with shredded chicken, white beans, and melted cheese.

Repeat for a second layer of chips, queso, chicken and beans. Drizzle remaining queso over the top as the final layer.

A person assembling nachos on a baking sheet with chips, beans, and chicken. A bowl of chips, a sliced lime, and a green pepper are on the counter nearby.
A tray of nachos topped with shredded chicken and cheese sauce. A hand with tongs is arranging the toppings. Sliced lime and whole jalapeños are visible in the foreground.

Step 5: Bake

Bake for 10-15 minutes or until warmed through. Remove from oven.

Step 6: Garnish With Desired Nacho Toppings

Garnish with drizzled or dolloped sour cream (if drizzling, thin out with a little milk), sliced jalapeños, diced green onion, sliced black olives, chopped fresh cilantro, sliced or diced avocado, guacamole, or diced tomatoes, and serve immediately.

A tray of loaded nachos topped with melted cheese, diced tomatoes, black olives, jalapeño slices, chopped cilantro, and drizzled with sour cream. Corn tortilla chips are visible at the edges of the tray.
Close-up of nachos topped with diced tomatoes, black olives, green onions, jalapeños, shredded chicken, melted cheese, and a drizzle of white sauce.

Storage + Make Ahead Directions

Store leftovers in an airtight container in the fridge for 1-2 days max. Reheat in the oven for best results.

Freezing: I do not recommended freezing this recipe. The chips can become soggy. Nachos are best enjoyed fresh!

Make Ahead: Prep the chicken and queso in advance, then assemble and bake when ready. Super easy!

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What to Serve With Shredded Chicken Nachos

Whether you’re making these for an easy dinner or an appetizer, you might be looking for something else to serve along with your shredded chicken nachos. Here are a few ideas:

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More Nacho Recipes to Try!

With these Shredded Chicken Nachos, you’re set for a tasty and quick dinner, or the best appetizer for your next nacho bar! Try them out and let me know how you like them. The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A close-up of a tray filled with nachos topped with melted cheese, diced tomatoes, black olives, jalapeños, chopped cilantro, and dollops of sour cream.
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Shredded Chicken Nacho Recipe

These irresistible Shredded Chicken Nachos with a homemade queso blanco will have you NEVER needing to go to a Mexican restaurant again.
servings 4
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes

Ingredients

for the chicken-

  • 2 pounds chicken breasts boneless, skinless (or chicken thighs, tenders, etc.)
  • 3 tablespoons avocado oil or any neutral oil + more if cooking on stovetop
  • juice of one lime about 1 tbsp
  • 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

for the queso-

  • 24 ounces evaporated milk two, 12 oz cans
  • 2 small jalapeños finely diced (about 3 tablespoons)
  • 1 ½ pounds white American cheese freshly shredded**, real cheese from the deli, not processed cheese singles***
  • 1 ½ pounds pepper jack cheese freshly shredded**
  • salt to taste****

for the nachos-

  • 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, for optional garnish (or red onion)
  • 2.25 ounces black olives sliced, for optional garnish (one small can)
  • cilantro fresh, chopped, for optional garnish
  • 1 ripe avocado sliced or diced, for optional garnish (or guacamole)
  • 1 small tomato fresh, chopped, for optional garnish

Instructions

for the chicken-

  • Place chicken in a dish (like a glass covered dish) and coat with avocado oil and lime juice.
    A hand pouring oil over raw chicken breasts in a clear glass bowl, with some green vegetables and yellow objects in the background.
  • Add all seasonings, cover and marinate in the refrigerator for at least 30 minutes (optional).
    Two hands seasoning raw chicken breasts in a glass bowl with spices, next to a sliced avocado and tortilla chips on a cutting board.
  • Cook the chicken tenders in an air fryer, on the stove, in the oven or in the crockpot (see notes below*) until internal temperature reads 165° F using an instant read meat thermometer.
    Two seasoned chicken breasts are cooking in a non-stick frying pan.
  • Shred chicken and set aside.
    A fork shredding seasoned, cooked chicken on a wooden cutting board.

for the queso-

  • Place all queso ingredients (evaporated milk, diced jalapeño, freshly shredded white American cheese and freshly shredded pepper jack cheese in a medium sized pot over medium low heat.
    A large pot filled with shredded cheese, ready for melting or cooking.
  • Whisk to combine ingredients and then increase heat to a medium, whisking occasionally to prevent burning.
    A hand is using a whisk to stir creamy queso in a saucepan on a stovetop.
  • Once cheese has completely melted and sauce has thickened (about 5 minutes), taste for seasoning, remove from heat and set aside.
    Hands are shown stirring a creamy white queso with a whisk in a green saucepan on a stove. A bowl of tortilla chips is in the background.

for the nachos-

  • Preheat oven to 425° F. Prepare a large baking sheet with aluminum foil, if desired for easy cleanup (optional). Spray with non-stick baking spray to prevent sticking.
    A rectangular baking sheet lined with crinkled aluminum foil.
  • Place half of the tortilla chips on the bottom of the baking sheet.
    A baking sheet filled with a single layer of uncooked yellow tortilla chips.
  • Top the first layer of chips with a third of the queso, half of the shredded chicken and half of the white beans.
    A baking tray filled with tortilla chips topped with shredded chicken, white beans, and melted cheese.
  • Repeat for a second layer of chips, queso, chicken and beans.
    A person assembling nachos on a baking sheet with chips, beans, and chicken. A bowl of chips, a sliced lime, and a green pepper are on the counter nearby.
  • Drizzle remaining queso over the top as the final layer.
    A tray of nachos topped with shredded chicken and cheese sauce. A hand with tongs is arranging the toppings. Sliced lime and whole jalapeños are visible in the foreground.
  • Bake for 10-15 minutes or until warmed through. Remove from oven.
  • Garnish with drizzled or dolloped sour cream (if drizzling, thin out with a little milk), sliced jalapeños, diced green onion, sliced black olives, chopped fresh cilantro, sliced or diced avocado, guacamole, or diced tomatoes, and serve immediately.
    A tray of loaded nachos topped with cheese, tomatoes, black olives, green onions, and drizzled with sour cream, with lime wedges and a green chili pepper placed beside it.

Video

Notes

*Chicken tenders should take 6-8 minutes in air fryer, 6-8 minutes on stove or 10-15 minutes in oven at 400° F. Your cook time will vary depending on which method you choose and how thick your chicken is. Keep an eye on it and make sure the internal temperature doesn’t go past 165° F. Chicken breasts and thighs will take a bit longer, so you may want to cut them into large chunks to speed up this process. Just make sure it is still shreddable. 
**Do not use pre-shredded cheese, as it has anti-clumping agents that will also prevent it from melting. We want a smooth consistency, so shred it yourself. Alternatively, you can buy cheese SLICES from the deli and those will melt just as well. 
***You also do not want to use American “pasteurized prepared cheese product” singles here – that is not real cheese and will not give you the same end result. 
****Pro Tip for tasting for salt: Make sure you taste the queso with a tortilla chip because those are salted and this will prevent you from oversalting. 

Nutrition

Calories: 1310kcal | Carbohydrates: 94g | Protein: 72g | Fat: 74g | Saturated Fat: 29g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 2585mg | Potassium: 1682mg | Fiber: 13g | Sugar: 16g | Vitamin A: 2566IU | Vitamin C: 17mg | Calcium: 1310mg | Iron: 7mg
Course: Dinner
Cuisine: Mexican
Keyword: chicken nachos, nachos, shredded chicken nachos

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Welcome to Lauren's Latest - I'm a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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