Shredded chicken nachos make the best oven nachos ever!
I have a super simple recipe for you guys that I think you’re going to love!
Sheet pan nachos! Who else grew up eating these? Anyone?
My mama used to make them with chips, ground beef, black olives, and lots of cheese. They were so good and I always looked forward to nachos for dinner.
This time though, I wanted to bring you a nacho recipe that uses chicken from my slow cooker shredded chicken tacos recipe.
These are perfect for feeding a crowd. Just be prepared to fight for the guac. Everyone always wants the guac. Personally, I’m not afraid to stab someone in the hand if they start getting too greedy. Gotta have my guacamole. 😉
So, this recipe is pretty simple to throw together. After you cook the chicken in the slow cooker, you’ll just spread some tortilla chips out on a sheet pan, top with the chicken, and then pop it in the oven.
Wait! You’re wondering where the cheese is, aren’t you? We’re going to top these nachos with my white queso recipe. Not to worry – it’s just three ingredients and comes together in minutes. This is still totally a no fuss dinner or snack!
After the chips and chicken are all warm and cozy together, drizzle on as much of the queso as you’d like. Then you top with whatever else you happen to love on nachos. I went for diced tomato, freshly sliced jalapeno, lots of cilantro, dollops of guacamole, and a few lime wedges squeezed over everything. Sour cream, black olives, hot sauce, salsa – all of that would be great too!
I place the sheet pan in the middle of the table and we all go at it like wild animals. But, like I said. Be prepared to fight for the good stuff.
Sheet Pan Chicken Nachos
- Arrange a thick layer of tortilla chips on a large sheet pan. Top with shredded chicken.
- Bake at 350 degrees for 10 minutes.
- Drizzle the queso over the chips and top with any other desired nacho toppings.
- Serve immediately.