Loaded nacho platter with Mexican shredded chicken and cheese

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Shredded Chicken Nachos

These chicken nachos are layered with crispy tortilla chips, melty cheese, juicy Mexican shredded chicken, and your favorite toppings for an easy dinner or shareable appetizer. They are a great way to turn Slow Cooker Mexican Shredded Chicken into a fast meal with plenty of texture and flavor.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Servings:

Calories: 391kcal

Author: Davinah

Ingredients

2 ½ cups Slow Cooker Mexican Shredded Chicken click for the recipe, or another shredded chicken, see the recipe notes for recommendations.
10 oz Tortilla Chips 1 bag
1 ½ cups Shredded Cheese cheddar, mozzarella, or Mexican blend
1 cup Red beans or black beans, drained and rinsed if canned

Toppings

½ cup Pico de Gallo Salsa
1 avocado diced or sliced
¼ cup fresh cilantro
¼ cup Sour Cream
Sriracha Sauce optional to taste
Lime cut into wedges

Instructions

Preheat the oven: Preheat your oven to 400°F.
Layer the nachos: Spread half of the tortilla chips on a sheet pan or baking tray.
Top with half of the shredded chicken, beans, and cheese.
Repeat with the remaining chips, chicken, beans, and cheese.
Bake until melted: Bake for 10 to 12 minutes, or until the cheese is fully melted and the edges of some chips look lightly golden.
Add the fresh toppings: Remove the nachos from the oven and top with pico de gallo, avocado, and cilantro.
Finish and serve: Drizzle with sour cream and sriracha if you want, then serve right away with lime wedges on the side.

Notes

Use black beans instead of red beans: Either one works well here.
Use rotisserie chicken: This is an easy shortcut when you need dinner fast.
Add jalapeños: Fresh or pickled both work.
Skip the beans: Fine if you want a simpler tray.
Add something creamy at the end: Avocado Cream Sauce, Guacamole, or queso all work well here.
Swap the chicken flavor: You can use Instant Pot BBQ Chicken or Crockpot BBQ Chicken and top the nachos with red onion, jalapeños, cilantro, Mango and Peach Salsa, and homemade ranch dressing. For a buffalo version, use Buffalo Shredded Chicken and finish the tray with red onion, green onions, thin-sliced celery, pickle de Gallo (it's basically a salsa made with pickles), blue cheese crumbles, and homemade blue cheese dressing.

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