Easy nachos are my go-to dinner idea when time is short but I have all of the ingredients. Want to know the best part?
The ingredients in my easy chicken nachos recipe are completely and totally up to you!
Yep – that’s what makes this dinner idea fantastic!
Nachos in the Oven
Well, I’m afraid I just let the cat out of the bag! There’s my secret – I make the best easy nachos in the oven. But, there’s more, don’t worry. 🙂
We are big fans of Mexican food, with my favorite fact being that if I have shredded chicken or ground beef in the fridge there are oh … like ten dozen choices that I have for dinner that night.
Just being honest 🙂
What hovers near the top of the list every time though?
This easy nacho recipe is always right there.
How to make nachos in oven – easy nacho style:
First, gather your ingredients:
Party Size Bag of Tortilla Chips
3 cups Shredded cheddar cheese
4 chicken breasts
1/8 cup taco seasoning (about one packet)
1 Can Rotel
Fixings for nachos (sour cream, salsa, black beans, black olives)
Optional ingredients:
- Queso (My favorite is from Sam’s Club here)
You can also make your own Queso without Velveeta at home using my recipe here - shredded lettuce
- tomatoes
- sour cream
- salsa
- black olives
- black beans
- corn
- refried beans
- Spanish rice
Next, you’ll assemble your easy nachos:
In a four quart (or large Crockpot), layer your boneless chicken breasts on the bottom.
Pour your undrained can of Rotel on top of the chicken
Sprinkle with taco seasoning
Cover the crockpot and cook on high for three to four hours, or on low for six to eight hours. Don’t forget to check the temp of your shredded chicken taco meat with your meat thermometer!
Shred the chicken using two forks or a hand mixer.
** If you already have your chicken prepared, you can start here:
Lay a sheet of parchment paper on a baking sheet
Lay tortilla chips out on the parchment paper
Cover chips with drained shredded chicken
Top with shredded cheddar cheese
** Add a layer of optional ingredients that you don’t mind hot in temperature
Bake for 15 minutes at 350 degrees until cheese is melted
Top with cold ingredients
Serve with side plates and a spatula for serving
Easy Chicken Oven Nachos Recipe
Ingredients
- 8 cups Tortilla Chips
- 3 cups Shredded cheddar cheese
- 6 cups chicken breasts cooked
- 1/8 cup taco seasoning about one packet
- 1 Can Rotel
- Fixings for nachos sour cream, salsa, black beans, black olives
Instructions
- In a four quart (or large Crockpot), layer your boneless chicken breasts on the bottom.
- Pour your undrained can of Rotel on top of the chicken
- Sprinkle with taco seasoning
- Cover the crockpot and cook on high for three to four hours, or on low for six to eight hours.
- Don’t forget to check the temp of your shredded chicken taco meat with your meat thermometer!
- Shred the chicken using two forks or a hand mixer.
** If you already have your chicken prepared, you can start here:
Lay a sheet of parchment paper on a baking sheet- Lay tortilla chips out on the parchment paper
- Cover chips with drained shredded chicken
- Top with shredded cheddar cheese
- ** Add a layer of optional ingredients that you don't mind hot in temperature
- Bake for 15 minutes at 350 degrees until cheese is melted
- Top with cold ingredients
Notes
** You might even decide to serve some of your toppings on the side so that people can add additional toppings themselves – YUM!
How do you make easy nachos?
This is literally it – this Mexican nachos recipe is about as easy as they come!
How to make easy nachos at home:
Following the directions above for my easy recipe for nachos will have you going far, far, far and successful at dinner time. Your family is going to love these!