Shredded Chicken Nachos
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Nachos are a classic snack, so why not have them for dinner? Shredded Chicken Nachos combine two of my favorite dishes – nachos and enchiladas – into a crowd-pleasing, sheet pan dinner that packs in lots of flavor with minimal effort. It’s perfect for game day (or any day).
Ingredients
- Tortilla chips – Choose a sturdy chip that can hold up to all the toppings or make a batch of homemade tortilla chips. Skip the thin chips for this recipe.
- Enchilada sauce – Use your favorite brand. Either hot or mild works, depending on your spice preference.
- Boneless skinless chicken breasts – These are the best cut of chicken when it comes to shredding and pulling the meat for the nachos. If you swap it out for chicken thighs, you’ll likely need to roughly chop it instead which will give the dish a different texture.
- Cheddar cheese – The strong flavor of cheddar works the best with the flavors in the enchilada sauce. You can use mild, medium, or sharp cheddar depending on your preference.
- Onion – This is for topping your nachos, so choose a white or red onion here. Something mild and not too strong.
- Avocado – Creamy diced avocado is a delicious topping for any kind of nachos, and these shredded chicken nachos are no exception.
- Cilantro – Another topping ingredient, I love the flavor of cilantro and the freshness it brings to the recipe. If you hate cilantro, skip it.
- Lime – Fresh citrus always gives the best flavor, but you could use bottled lime juice here if you don’t have a fresh lime on hand.
- Sour cream – Regular, light or fat free dairy sour cream all work great in the sauce.
- Salt – A recommended amount it in the recipe, but as always, adjust this to taste.
How to Make Shredded Chicken Nachos
Cook the Chicken
Place chicken in an 8×8” dish. Cover with ¾ cup of enchilada sauce. Bake uncovered until chicken is cooked through.
Allow chicken to rest until cool enough to handle. Shred chicken using 2 forks or your clean hands. Set chicken aside.
Make the Nachos
Place half the chips in a single layer on a baking sheet. Sprinkle with half the cheese and shredded chicken. Repeat the layers. Bake for 10 minutes.
Meanwhile, in a small bowl whisk together remaining enchilada sauce with the sour cream, lime juice, and salt.
Remove nachos from the oven. Top with onions, avocado, and cilantro. Drizzle nachos with sauce mixture. Enjoy!
Recipe Tips
Just toss 2 cups of cooked pulled chicken with the enchilada sauce and warm it in the microwave until heated through before making your nachos.
Both the sauce and shredded chicken can be made ahead of time, making them great additions to your weekend meal prep time. The chicken can be made as far in advance as you like, just freeze the cooked, shredded chicken. When you’re ready to use it, thaw overnight in the refrigerator.
Diced tomatoes, sliced black olives, shredded lettuce, and your favorite salsa would all be delicious additions to these chicken nachos.
Cocktail Pairing
Try this delicious and easy elderflower margarita on the rocks with your shredded chicken nachos.
Shredded Chicken Nachos
Ingredients
- 1 bag tortilla chips
- 10 oz enchilada sauce, divided
- 1 lb chicken breasts, boneless skinless
- 2 cups cheddar cheese, shredded
- ¼ cup onion (red or white), chopped
- 1 avocado, diced
- 2 Tbsp cilantro, chopped
- ½ tsp lime juice
- 2 Tbsp sour cream
- ½ tsp salt
Instructions
- Heat the oven to 350 degrees.
Cook the Chicken
- Place chicken in an 8×8” dish.1 lb chicken breasts
- Cover with ¾ cup of enchilada sauce.10 oz enchilada sauce
- Bake uncovered for 25-30 minutes, until chicken is cooked through.
- Allow chicken to rest until cool enough to handle.
- Shred chicken using 2 forks or your clean hands.
- Set chicken aside.
Make the Nachos
- Lay half of the chips in a single layer on a baking sheet.1 bag tortilla chips
- Sprinkle with 1 cup of cheese and half of the shredded chicken.2 cups cheddar cheese
- Top with remaining chips, cheese and shredded chicken.
- Bake in a 350 degree oven for 10 minutes.
- Meanwhile, in a small bowl whisk together remaining ½ cup enchilada sauce with the sour cream, lime juice, and salt.½ tsp lime juice, 2 Tbsp sour cream, ½ tsp salt
- Remove nachos from the oven.
- Top with onions, avocado, and cilantro.¼ cup onion (red or white), 1 avocado, 2 Tbsp cilantro
- Drizzle nachos with sauce mixture.
- Enjoy!
I loved this recipe! So easy and so delicious. Nachos are adult dinner right!? But seriously make these.
So glad you liked them, April!!