Looking for the perfect snack for the next big game day? I threw together these shredded chicken nachos last week and they were too amazing not to share!
First of all you’ll need some shredded chicken. You can use any you have left over from a previous meal or shred an already cooked, store-bought, rotisserie chicken.
I happened to use some of the delicious chicken I had left over from these Crockpot Chicken Tacos. The chicken had some amazing flavor to it so I think it really amped up the nachos to something special.
Assembly only takes a few minutes and they only need another couple of minutes to cook. In total, you’ll only need about a half hour.
These nachos are so, so good! Hubby and I kept oohing and aahing as we ate them. This recipe makes a pretty big batch so we were able to eat them the next evening as well.
Ingredients:
- 2 - 3 cups shredded chicken (about 2 large chicken breasts)
- 1 bag tortilla chips (we prefer the Tostitos Traditional Cantina)
- 2 cups shredded monterey jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup canned sweet corn
- 1/2 cup black beans (rinsed)
- 2.25 oz can sliced black olives
- other toppings of your choice
Directions:
- Preheat oven to 350 degrees.
- Cover large baking pan in foil and spray with non-stick cooking spray.
- Spread a layer of tortilla chips evenly. Top with half of your shredded chicken. Evenly sprinkle on half of the cheeses, corn and black beans.
- Spread another layer of tortilla chips on top. Evenly top with the rest of the chicken, cheeses, corn and black beans.
- Finish with your toppings. I only used black olives and some chopped tomato but you could add whatever you prefer.
- Place in oven and bake for about 15 minutes. Remove and enjoy while still hot and cheese is melted.
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