Go Back Email Link
–+ servings
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.
Print

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.
Course Dinner
Cuisine Mexican
Keyword chicken nachos, nachos, shredded chicken nachos
Prep Time 20 minutes
Cook Time 35 minutes
marinating time 30 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 1310kcal
Author Katie Cooksey

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
QR Code linking back to recipe