Description
These shredded chicken nachos are loaded with salsa chicken, two layers of melty cheese, beans, and all the fresh toppings. Ready in 15 minutes!
Ingredients
- 3 cups shredded salsa chicken*
- bag of tortilla chips (I recommend thicker chips so they are sturdier)
- 16 oz. shredded cheese (I like quesadilla cheese, cheddar, Monterey jack, or anything that melts well)
- 15 oz. can of refried beans or homemade refried black beans
- 1 romaine lettuce heart
- 1 medium avocado
- pico de Gallo or salsa
- sour cream
- chopped cilantro
- chopped red onion
- extras: hot sauce, pickled jalapenos, black olives
Instructions
- Preheat broiler to high.
- Prep ingredients:
Heat chicken in microwave or stove top if not already heated through.
Wash and chop lettuce.
Wash and chop cilantro.
Mince red onion.
Dice avocado. - On a large sheet pan, put down a single layer of chips. Top with a layer of shredded cheese, dollops of refried beans, drained chicken mixture (you don’t want too much moisture or the chips will get mushy), and some more shredded cheese.
- Broil until the cheese has melted, 1-3 minutes, watching closely.
- Top with desired fresh toppings.
Notes
Storage: Store any leftover components (chicken, beans, toppings) separately in airtight containers in the fridge for up to 3 days and reassemble to order.
Ingredients: Queso asadero or queso Oaxaca melts better than pre-shredded bagged cheese, which often contains anti-caking agents that prevent smooth melting. If you can find them at your grocery store, they’re worth it. For beans, homemade refried black beans add a great depth of flavor, but any canned refried beans work well.
Prep ahead: Cook the salsa chicken in the slow cooker earlier in the day (or the night before) so it’s ready to go at dinner. Chop toppings like red onion and cilantro up to a day ahead. Dice avocado right before serving so it doesn’t brown.
Serve with: These nachos are a full meal on their own, but elote in a cup or roasted corn salsa is a delicious addition.