BBQ Chicken Nachos

Hand taking a chip from a tray of nachos.

Print Recipe

5 from 23 votes

Prep Time30

Cook Time15

Total Time45

Servings: (or 2 generously)

Calories: 542kcal

Ingredients

10 oz boneless skinless chicken breast about 1 large, or 1 and ½ cups cooked shredded chicken
½ cup barbecue sauce
6 oz tortilla chips (a little over half of a 295 g/10 oz bag)
2 cups Monterey jack cheese shredded
½ red onion about ½ cup diced
1 jalapeno optional thinly sliced
1 tomato diced
¼ cup cilantro and/or green onions chopped

US Customary - Metric

Instructions

Place the chicken in a large pot and fill with enough water to cover the chicken by 1 inch. Bring to a gentle boil over medium-high heat and then reduce the heat to medium and let simmer until the chicken is cooked through to 165 F, about 12-14 minutes.
Use a fork or slotted spoon to remove the chicken and shred. TIP: Place it in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly. Or, you can dice it into small pieces.
Place the shredded chicken in a bowl and mix with the barbecue sauce until coated evenly.
Preheat the oven to 400 °F.
On a large baking sheet, spread the half of the nacho chips in a single layer, overlapping slightly. Spoon ¾ cup of the chicken mixture over top followed by ¼ cup of the diced onions and ½ of the sliced jalapeno. And then half of the shredded cheese.
Top with a second layer of chips and the second amount of toppings and cheese.
Bake for 15-20 minutes until the cheese is melted and lightly golden. Serve garnished with cilantro and tomatoes.

Notes

Leftovers

These are best enjoyed fresh. However, leftovers can be stored in the refrigerator in an airtight container for up to 2 days. To reheat, place in a single layer on a sheet pan in the oven at 300 for 15-20 minutes until warmed through and cheese is melted.

Nutrition