Shredded Chicken Nachos (With the BEST Easy Taco Chicken)

Whether you're looking for a fun dinner or the perfect appetizer to serve when you're hosting, I suggest making this shredded chicken nacho recipe! Crispy tortilla chips are topped with melty cheese, delicious taco seasoned shredded chicken and whatever other favorite toppings you wish in this easy recipe.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Other Ways to Use the Chicken
• Make it Your Own
• Serving Ideas
• Tips For the Best Chicken Nachos
• And if you liked this recipe...
• Recipe Card
• Comments

Making nachos is not something that I take lightly.

While I have to admit that sometimes dumping some tortilla chips on a plate, throwing on a bit of shredded cheese and tossing it in the microwave just hits, most often, I have higher standards for my nachos.

For starters, I want even toppings on all of the chips- none of this grabbing a chip and it having nothing on it. (Though that is a good opportunity to dip it into some salsa).

Secondly, I want some extra protein in the toppings (ground turkey or chicken fajitas anyone?).

Thirdly, I want lots of toppings. Bring on the diced peppers, onions, beans, tomatoes- the more color the better!

Lastly, they need to deliver on flavor.

And let me tell you, this easy chicken nachos recipe sure does (as do these BBQ chicken nachos).

Topped with the most delicious taco flavored shredded chicken, I'm betting these nachos will make it on your favorite recipe list.

The Ingredients

• Skinless, Boneless Chicken Breasts- If you'd prefer, use boneless, skinless chicken thighs instead.
• Canned Diced Tomatoes- This along with water will make up the poaching liquid for our shredded chicken and will turn into a bit of a tomato sauce which adds so much flavor. I prefer to use fire-roasted tomatoes for extra flavor but regular diced tomatoes as well.
• Seasonings- A combination of cumin, chili powder, garlic powder and sea salt is added to the poaching liquid to create very flavorful chicken. If you prefer, a tablespoon of taco seasoning can be used instead.
• Red Onion- Chopped white onion or yellow onion can also be used. Or leave them off if you aren't a fan.
• Corn Tortilla Chips
• White Cheddar Cheese- Feel free to substitute another favorite such as pepper jack cheese or regular cheddar. Whatever kind you choose, be sure that you shred it yourself for best results.
• Red Pepper Flakes- I love adding a sprinkle of red pepper flakes for just a little bit of heat. Feel free to omit them or increase them depending on your spice tolerance.

The Method

1. Prepare chicken topping. Place the tomatoes, water and seasonings in a deep large skillet or saucepan and stir. Submerge the boneless, skinless chicken breasts in the mixture and bring to a gentle boil over medium-high heat. Reduce heat to medium and let simmer until chicken is cooked through to 165 F. 

Remove the chicken and shred. Tip: Place the chicken in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly!

Meanwhile, continue to simmer sauce until reduced, about 5 minutes. Add the shredded chicken back, stir and continue to cook until all of the liquid is absorbed by the chicken.

2. Assemble sheet pan nachos. On a large baking sheet, spread the nacho chips in a single layer, overlapping slightly.

Spoon ¾ cup of the chicken mixture over top.

And then half of the shredded cheese followed by ¼ teaspoon of red pepper flakes.

Top with a second layer of chips and the second amount of toppings and cheese.

3. Bake nachos. Bake at 400 F for 15-20 minutes until the cheese is melted and lightly golden.

4. Serve! Garnish with your favorite toppings.

Leftovers and Storage

Make Ahead: Cook the shredded chicken up to 2 days in advance and store in an airtight container in the refrigerator.

To Store: Cool leftover chicken nachos on a wire rack completely and store in an airtight container in the refrigerator for up to 2 days.

To Reheat: While they aren't quite the same the next day, you can reheat leftover nachos in the oven or toaster oven at 300 F for 15-20 minutes. Spread them out into a single layer for best results. See this post for microwave, air fryer and stove top reheating methods plus tips.

Smaller Batch: If you know that you won't eat a full tray of shredded chicken nachos, I recommend assembling a smaller portion and storing the leftover chicken mixture and cheese in separate containers in the refrigerator (up to 2 days) to make later so that you can have them fresh rather than reheating leftovers and risking having soggy nachos.

Other Ways to Use the Chicken

Since this recipe yields more chicken than you need, you have a few options. You can portion the leftover chicken into containers (I do about 1.5 cups per container) and freeze it for the next time that you make nachos (that's what I usually do as it makes for an extra quick dinner next time!).

Or you can repurpose the chicken and use it:

• To make chicken tacos
• In burrito bowls
• On a salad (such as Santa Fe Salad)

Make it Your Own

Repurpose Leftover Cooked Chicken- If you have some leftover, mildly seasoned chicken on hand from another recipe (such as rotisserie chicken or roast chicken), you can slice it up or shred it and use it in place of the taco chicken (though I highly recommend making the taco chicken if you can- it really takes them to the next level!).

Add more toppings! Feel free to include your perfect nacho toppings along with the chicken and cheese. Some suggestions:

• Red Onions
• Black Beans
• Corn
• Jalapeno Peppers
• Tomatoes
• Black Olives
• Or check out this The Ultimate List of Nacho Toppings

Make a Bigger Batch- If you're serving a big group, you can double the recipe and assemble it in three layers on a very large baking sheet.

Skillet Nachos- If you would like, you can assemble the nachos in a 9 or 10 inch cast iron skillet. Divide the chips and toppings into 3 layers instead of 2. You may want to reduce the oven temperature to 375 F and increase the baking time by a couple of minutes to ensure even melting of all of the layers.

Serving Ideas

Load these sheet pan chicken nachos up with all of your favorite toppings and sides (the best part!). Some ideas:

• Guacamole or diced avocado
• Pico de Gallo or chopped fresh tomatoes
• Corn and Black Bean Salsa or my favorite Easy Salsa
• Sour cream or Greek yogurt
• Sliced fresh cilantro or green onions
• A squeeze of fresh lime juice
• Sliced jalapenos or a dash of hot sauce
• Refried beans

Tips For the Best Chicken Nachos

• Shred Your Own Cheese- The best cheese for nachos is cheese that you have shredded yourself. My number one tip for making THE BEST homemade nachos is to own cheese because pre-shredded cheese is usually coated to prevent it from caking together which prevents it from melting as well.
• Make Clean Up Easy- Line your baking sheet with a silicone liner or parchment paper to make clean up easier.
• Take the Time to Layer Properly- Taking the time to lay out the chips rather than dumping the bag ensures even toppings and cheese. If you want to make nachos the best way, take the extra couple of minutes to assemble them well.

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And if you liked this recipe...

...you might also like:

• Ground Beef Tacos
• Pork Carnitas
• Chorizo Rice Skillet
• Huevos Rancheros
• Chimichurri Chicken Nachos
• Buffalo Chicken Nachos

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