Game Day Shredded Chicken Nachos

Would you believe that I have never watched a single Hallmark Holiday movie?! Not a single one. Is that bad? I wanted to title these nachos “Hallmark Channel Chicken Nachos”, but then I’d be living a lie. 😂😂  From what everyone tells me- I’m missing out. It’s something that I plan to rectify here soon as I usually start wrapping Christmas presents before the kids are off for their Winter break. And. That. Is. Coming. Soon. 

These would be the most perfect nachos to curl up with on the couch and catch a Christmas movie marathon. Or a football game. Or a basketball game. Or Antiques Roadshow. Do you get my point? These are just simply the most perfect nachos that are fantastic for any occasion. 

For these nachos, I used the 3 Ingredient Queso from Karly at Buns in My Oven. It’s simple, it is delicious and it is so perfect for nachos. You’ll want to use half of the queso as a kind of “glue” to keep all of the ingredients like your corn, beans and onions from falling down through the chips to the bottom of the pan. And then, of course, you want to drizzle that other half all over the top before sticking the nachos into the oven. After the nachos are cooked, they’re topped with fresh cilantro and a simple guac. I normally put more ingredients into my guac when I’m eating it as a dip by itself. But, trust me, there’s enough going on with these nachos, that you don’t need to over-complicate the guacamole. 

These nachos are great for a small crowd. Or a party of one. No judgement. 

Print Recipe

Shredded Chicken Nachos

The most perfect nachos for any occasion.

Prep Time

30 Minutes

Cook Time

10 Minutes

Servings

Servings

Ingredients

For the Simple Guacamole

• 2 Avocados

• Juice of 1/2 Lime
• 1/4 Cup Chopped Fresh Cilantro
• Sprinkle of Sea Salt

For the Quick Queso

• 1 LB White American Cheese, slices
• 1 Cup Milk I used 1%
• 2 Tsp Taco Seasoning

For the Shredded Chicken

• 2 Large Boneless, Skinless Chicken Breasts
• 2 Tbsp Unsalted Butter, melted
• 2 Tsp Garlic Powder
• 2 Tsp Onion Powder
• 2 Tsp Paprika
• 2 Tsp Salt
• 2 Tsp Black Pepper

For the Nachos

• Tortilla Chips
• 2 Jalapeños, sliced thinly Remove seeds for less spice, if desired
• 1/2 Cup Fresh or Frozen Corn
• 1/2 Cup Canned Black Beans, drained and rinsed
• 1/2 Cup Red Onion, diced
• 1/4 Cup Chopped Fresh Cilantro
• For Serving: Salsa, Sour Cream Optional

Prep Time 30 Minutes Cook Time 10 Minutes Servings Servings Ingredients For the Simple Guacamole 2 Avocados Juice of 1/2 Lime 1/4 Cup Chopped Fresh Cilantro Sprinkle of Sea Salt For the Quick Queso 1 LB White American Cheese, slices 1 Cup Milk I used 1% 2 Tsp Taco Seasoning For the Shredded Chicken 2 Large Boneless, Skinless Chicken Breasts 2 Tbsp Unsalted Butter, melted 2 Tsp Garlic Powder 2 Tsp Onion Powder 2 Tsp Paprika 2 Tsp Salt 2 Tsp Black Pepper For the Nachos Tortilla Chips 2 Jalapeños, sliced thinly Remove seeds for less spice, if desired 1/2 Cup Fresh or Frozen Corn 1/2 Cup Canned Black Beans, drained and rinsed 1/2 Cup Red Onion, diced 1/4 Cup Chopped Fresh Cilantro For Serving: Salsa, Sour Cream Optional

Instructions

1. First prepare the shredded chicken. Preheat oven to 450 degrees and line a sheetpan with foil for easy cleanup. Combine all of the spices from the shredded chicken group into a small bowl and stir. Brush half of the melted butter onto the chicken breasts and sprinkle with half of the seasoning mix. Flip the chicken over and repeat with the rest of the butter and seasoning. Bake for 20-25 minutes until the chicken is cooked through and reaches and internal temperature of 165 degrees. Cooking time will vary based on thickness of chicken.
2. When chicken is cooked, let cool for a few minutes and then shred. Lower your oven heat to 350 degrees.
3. Now prepare the simple guacamole. Roughly mash 2 avocados in a medium bowl with a fork. Squeeze in the lime juice and stir. Add salt and cilantro and gently stir together and set aside.
4. Now prepare the queso. In a saucepan over medium heat, add the sliced American cheese and milk. Stir constantly until the cheese has melted into the milk and is smooth in consistency, about 5 minutes. Add the taco seasoning, stir and remove from heat.
5. Discard the foil on the sheetpan from cooking the chicken. Re-line the sheetpan with a fresh sheet of foil. Lay tortilla chips out onto the sheetpan, trying not to overlap too much.
6. Add a drizzling of the queso so that the other ingredients will stick to the chips. Sprinkle on the red onion, black beans and corn. Then add the shredded chicken and the sliced jalapeños. Drizzle on more of the queso.
7. Bake in the oven for about 10-15 minutes until all of the ingredients are heated through and the chips are toasted.
8. Dollop large spoonfuls of the guacamole over the nachos and sprinkle with fresh chopped cilantro. Serve with salsa and sour cream, if desired.

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