Up your nacho game with these mouthwatering salsa verde nachos. Because you can never go wrong with cheesy, crunchy, slightly spicy chicken nachos, right?! And they are super easy to make! They’re perfect for a snack — or even dinner.

The Best Salsa Verde Chicken Nachos

This loaded chicken nacho dish has all the yumminess! And it’s so quick and easy to throw together. Just top tortilla chips with shredded chicken that’s been tossed in salsa verde and bake. Then top with all your favorite nacho fixing. And that’s it!

And the best part? You can make it super easy on yourself by using store-bought rotisserie chicken and/or store-bought salsa verde in this dish.

Chicken Salsa Verde Ingredients:

Here’s what you’ll need to make these easy oven-baked chicken nachos.

SHREDDED CHICKEN: You can use store-bought or make your own (see my notes below).
SALSA VERDE: Use your favorite salsa verde. For this recipe, I used organic Mi Rancho salsa verde (full disclosure: Mi Rancho gifted me the jar of yummy salsa verde I used in this recipe).
TORTILLA CHIPS
CHEESE: I used both cotija cheese, which is a mild, crumbly Mexican cheese, and grated jack cheese.
NACHO TOPPINGS: Use your favorites like avocados, cilantro, radishes, sour cream (or crema), pepitas, jalapeno peppers, and/or onions.

Tips on Making Shredded Chicken {3 EASY Ways}

Here is how to make shredded chicken for nachos in three easy ways.

USE ROTISSERIE CHICKEN: You can use store-bought rotisserie chicken in this salsa verde nachos recipe. Just shred the cooked meat with two forks. It should fall apart quickly and easily.
MAKE CHICKEN BREASTS IN YOUR INSTANT POT: If I am cooking my own chicken breasts, I prefer to do it my 6-quart pressure cooker. It’s super easy to do by placing 2-4 chicken breast in the cooker, seasoning them with salt and pepper to taste, and adding 1/2 cup water (or broth). Seal the vent and cook on the poultry setting (or at high pressure for 15 minutes). When finished, let the pressure release naturally for 10 minutes. You can then drain off any excess liquid and easily shred using two forks.
POACH CHICKEN BREASTS: Add chicken breasts to a large pot and cover with water or broth (about 4 cups for 2 breasts). Season the water with salt. To give the breasts more flavor, you can also add an onioncut in to quarters and a few garlic cloves to the poaching liquid. Bring to a boil and then reduce the heat to low, cover the pot and let the chicken simmer for about 20 minutes. Chicken is done when the internal temperature reaches 165 degrees F. Remove from heat and let cool for a few minutes in the liquid before removing and shredding.

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Recipe Tips & FAQs

Here are a few more tips on making these roasted salsa verde nachos.

MAKE THIS ON A SHEET PAN? Yes, you can make this recipe on any oven-safe baking sheet or dish.
USE ANOTHER SALSA: Don’t like salsa verde? Just sub in your favorite salsa.
STORAGE: These nachos are best right out of the oven when the cheese is melty and the chips are crunchy.

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