Description
Everyone loves these cheesy shredded chicken nachos! They are loaded with layers of chips, shredded chicken, beans, cheese, and fresh toppings!
Ingredients
Units
Scale
- 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.
Equipment
Buy Now → Notes
- *You’ll need cooked chicken for this recipe. I recommend crockpot salsa chicken, but you could also use shredded chicken from the store, rotisserie chicken, or grilled chicken.