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oven nachos on a baking sheet
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Easy Chicken Oven Nachos Recipe

These Shredded Chicken Nachos are the easiest weeknight dinner you will ever pull off and they taste like something you ordered at a restaurant. Tender crockpot shredded chicken seasoned with taco spices and Rotel gets piled onto thick tortilla chips with melted cheddar cheese and baked until perfectly crispy and golden. Every single person at the table gets to load up their own plate with whatever toppings they love which means zero complaints and empty plates every single time. Ready in under 30 minutes if your chicken is already prepped and on the table in under 6 hours if you start the crockpot in the morning.
Course Dinner
Cuisine Mexican
Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings 5 people
Calories 1380kcal

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

  • Place boneless skinless chicken breasts in a single layer in the bottom of a 4 quart or larger crockpot.
  • Open the can of Rotel and pour the entire contents including all the liquid directly over the chicken.
  • Open the taco seasoning packet and sprinkle it evenly over the top of the chicken and Rotel.
  • Place the lid on the crockpot.
  • Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
  • Check the internal temperature of the chicken with a meat thermometer. It must read 165 degrees before you proceed.
  • Use tongs to transfer the cooked chicken to a large deep bowl.
  • Let the chicken rest for 2 to 3 minutes so it is cool enough to handle.
  • Place a hand mixer in the bowl on low speed and run it for 30 seconds until the chicken is fully shredded. Alternatively use two forks to pull the chicken apart into thin strips.
  • Pour the shredded chicken into a fine mesh strainer and let the excess liquid drain out for about one minute.
  • Pat the chicken lightly with paper towels to remove any remaining moisture. Dry chicken means crispy nachos.
  • Preheat your oven to 350 degrees and let it fully come to temperature before you assemble the nachos.
  • Tear off a sheet of parchment paper large enough to cover your baking sheet completely and lay it flat on the pan.
  • Pour the tortilla chips onto the parchment lined baking sheet.
  • Spread the chips out in an even layer across the entire surface of the pan. Aim for one to two layers deep maximum.
  • Make sure there are no large empty gaps on the pan where chips are missing.
  • Use a spoon or your hands to scatter the drained shredded chicken evenly across all the chips. Every chip should have a shot at getting some chicken on it.
  • Open your block of cheddar cheese and shred it using a box grater into a bowl.
  • Sprinkle the shredded cheddar evenly over the chicken and chips making sure to cover as much surface area as possible.
  • If you are adding any hot toppings that you want baked in add them now. Sliced jalapenos drained corn black olives and diced red onion all work great here.
  • Open the oven door and carefully slide the baking sheet onto the center rack.
  • Set a timer for 15 minutes.
  • Check the nachos at the 15 minute mark. The cheese should be fully melted and starting to bubble at the edges. The chips around the perimeter should be extra golden and crispy.
  • If the cheese is not fully melted return the pan to the oven for 2 to 3 more minutes and check again.
  • Use oven mitts to carefully remove the baking sheet from the oven and set it on a heat safe surface.
  • Immediately dollop sour cream around the pan in small spoonfuls.
  • Add guacamole in small dollops between the sour cream.
  • Spoon salsa over the top in whatever amount your family likes.
  • Scatter sliced green onions across the entire pan.
  • Add fresh cilantro leaves if your family enjoys them.
  • Add any other cold toppings you like such as pico de gallo hot sauce or extra jalapenos.
  • Set the baking sheet in the center of the table with a spatula for serving.
  • Give everyone a side plate and let them scoop their own portion directly from the pan.

Notes

Use thick chips and do not compromise on this. Thin tortilla chips cannot hold up to the weight of shredded chicken and melted cheese and they go soggy almost immediately. Restaurant style thick cut chips stay sturdy all the way through and give you that satisfying crunch in every bite. This is the single most important tip for great nachos.
Parchment paper is non-negotiable. Line your baking sheet with parchment paper every single time. It keeps the chips from sticking to the pan, makes cleanup completely effortless, and actually helps the chips stay crispier by allowing better air circulation underneath them. Foil works in a pinch but parchment is better.
Drain the shredded chicken before adding it to the chips. Wet chicken is the fastest way to get soggy nachos. After shredding, let the chicken sit in a strainer for a minute or pat it with paper towels to remove as much excess moisture as possible. Dry chicken means crispy chips all the way to the last bite.
Shred your own cheese from a block. Pre-shredded cheese from the bag is coated in anti-caking powder that prevents smooth melting. Shredding your own cheddar or Monterey Jack from a block takes two extra minutes and gives you a dramatically better melt that covers every chip evenly. A blend of cheddar and Monterey Jack is the best combination for nachos.
Hot toppings go on before baking, cold toppings go on after. This is the rule that separates good nachos from great nachos. Jalapenos, corn, black olives, and diced onion can handle the oven heat. Sour cream, guacamole, fresh salsa, and cilantro should never go in the oven. Add them cold right after the pan comes out for the best contrast of temperatures and textures.
The hand mixer shredding hack will change your life. Instead of using two forks to shred the chicken, transfer it to a deep bowl and use a hand mixer on low speed for about 30 seconds. The chicken shreds perfectly and evenly in a fraction of the time. Use a deep bowl and keep the speed low so you do not send chicken flying across your kitchen.
Rotisserie chicken is the fastest shortcut. On nights when you do not have time for the crockpot, grab a rotisserie chicken from the grocery store. Shred the meat, toss it in a pan for 2 minutes with a splash of Rotel and a sprinkle of taco seasoning to warm it through, and you have nacho-ready chicken in under 10 minutes. Dinner is on the table in 25 minutes flat.
Set up a nacho topping bar for family dinner. Put all the toppings out in small bowls and let everyone build their own plate. This works especially well with kids and picky eaters because everyone gets exactly what they want with zero complaints. It also makes the whole experience more fun and interactive around the table.
Store leftover chicken separately from the chips. The chicken keeps well in an airtight container in the refrigerator for up to 4 days and can be used for tacos, burrito bowls, or quesadillas throughout the week. Assembled nachos do not store well because the chips go soft overnight. To reheat leftover nachos spread them on a parchment lined baking sheet and bake at 350 degrees for 10 minutes or pop them in the air fryer for a few minutes to bring the chips back to life. Avoid the microwave at all costs as it makes the chips completely soft and sad.