Chicken Nachos
A delicious and easy-to-make dish featuring crispy tortilla chips topped with shredded chicken, gooey cheese, and fresh ingredients.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Pot
Ingredients
- 2 cups rotisserie chicken shredded
- 1/2 cup salsa
- 1 cup half and half (or half milk and half cream)
- 1 tsp. cornstarch
- 2 cups medium cheddar cheese freshly grated
- 1 tsp. hot sauce (optional)
- 8 cups corn tortilla chips
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with aluminum foil or parchment paper.
- In a medium bowl, combine shredded chicken and salsa, mixing well.
- In a small pot, whisk together half and half and cornstarch. Heat over medium-high heat, then reduce to low and add cheddar cheese and hot sauce, stirring until melted and smooth.
- On the prepared baking sheet, layer half of the tortilla chips. Top with half of the chicken mixture and drizzle half of the cheese sauce over it. Sprinkle with 1/2 cup of shredded cheese. Repeat layers with remaining ingredients.
- Bake in the preheated oven for about 8-10 minutes, until the cheese is melted and bubbly.
- Remove from the oven and add your favorite toppings. Serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.