Description
The best cheesy, crunchy, slightly spicy chicken nachos! And they are super easy to make with store-bought salsa verde and/or rotisserie chicken.
Ingredients
Units
Scale
- 3–4 cups shredded chicken breast (you can use store-bought rotisserie chicken or make your own)
- 1 16–ounce jar salsa verde
- 1 15–ounce bag of thick tortilla chips
- 2 cups shredded jack, pepper jack, or cheddar cheese
- 1/4–1/2 cup crumbled Cotija cheese
- Other topping ideas: avocado, cilantro, radishes, sour cream (or crema), pepitas, jalapeno peppers, and/or chopped onions.
Instructions
- PREP: Preheat oven to broil.
- MIX CHICKEN & SALSA: In a bowl, toss the shredded chicken with the salsa verde.
- ASSEMBLE: Spread the tortilla chips onto a large skillet, baking sheet, or casserole dish. Top the chips with shredded cheese and salsa verde chicken.
- COOK: Broil until the cheese melts and starts to bubble, about 2-4 minutes.
- TOP AND SERVE: Add crumbled Cotija cheese, sliced avocado and radishes, chopped cilantro, and any other desired toppings. Drizzle with sour cream (mix it with a little fresh lime juice for some added zing) or crema. Serve immediately.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack, main
- Method: Broil