Buffalo Chicken Nachos

Chicken nachos on a sheet pan topped with green onions.

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5 from 31 votes

Prep Time30

Cook Time15

Total Time45

Servings: (or 2 generously)

Calories: 435kcal

Ingredients

10 oz boneless skinless chicken breast about 1 large, or 1 and ½ cups cooked shredded chicken
1 tablespoon unsalted butter
3 tablespoon Frank's Red hot sauce
6 oz tortilla chips (a little over half of a 295 g/10 oz bag)
1 and ⅓ cups mozzarella shredded
¼ cup blue cheese crumbled
½ cup red onion diced
¼ cup green onions chopped

US Customary - Metric

Instructions

In a medium, microwave safe bowl, melt the butter. Stir in the hot sauce until well combined and set aside.
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 the bowl with the how sauce and mix until coated evenly.
Preheat the oven to 400 °F.
On a large baking sheet, spread the half of the tortilla chips in a single layer, overlapping slightly. Spoon ¾ cup of the buffalo chicken mixture over top followed by half of the red onions. Top with half of the shredded cheese and half of the crumbled blue 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 green onions and your favorite nacho sides.

Notes

Leftovers

Nachos are best enjoyed fresh but 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