Healthy Game Day Recipe Idea - Shredded Chicken Nachos

Sheet-Pan Chicken Nachos Recipe Photographed from the top view from a closer view.

Healthy Game Day Recipe Idea - Shredded Chicken Nachos

Here is a reader-favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Shredded Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 998kcal

Author Aysegul Sanford

Ingredients

For The Chicken

1 ½ lb boneless skinless chicken thighs or breasts
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup enchilada sauce

For The Nachos

8 cups tortilla chips
4 cups shredded Monterey Jack cheese or mozzarella
1 14 oz can black beans, drained and rinsed

As Toppings (optional)

1 cup guacamole
1 cup tomatoes diced or sliced
1 cup fresh or canned corn drained if using canned
1/4 cup jalapenos fresh/sliced or pickled

Instructions

Preheat oven to 400 degrees.
Pat dry chicken with paper towels. Transfer them onto a baking sheet (I used a half-sheet—AKA a 13 x 18-inch baking sheet.).
Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.
Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Remove from the oven. Shred the now-cooked chicken using two forks.
Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*
Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.
Spread tortilla chips on a sheet pan in a single layer. Top them off with half of the cheese, black beans, and shredded chicken ensuring that they are distributed evenly.
Continue with a second layer of chips, cheese, beans, and shredded chicken.
Bake for 15-18 minutes or until the cheese is fully melted.
Right before serving, top it off with your favorite nacho toppings and serve while still hot.

Video

Notes

Yields: This recipe yields nachos that is ideal for 8 servings when served as an appetizer. The below calorie information is per serving and does not include any of the optional toppings.
Chicken: While we roasted the chicken to make nachos, this recipe would also work with any cooked leftover chicken or store-bought rotisserie chicken. All you have to do is to shred it before assembling. You’ll need about 4-5 cups of shredded chicken to make this easy chicken nachos recipe. Additionally, if you are cooking your own chicken, you can use skinless chicken breasts instead of chicken thighs as well.
Enchilada Sauce: Broiling chicken with enchilada sauce is an optional step and can be skipped if you want to make it faster or you do not have enchilada sauce on hand.
Drain: To prevent your nachos from becoming soggy, be sure to drain black beans very well before layering with chips and cheese.
Make Ahead: This recipe tastes best on the day that it is made. However, you can make the chicken ahead of time and have it ready for assembly. Once you have the chicken cooked, all you need to do is to layer it as written in the recipe.
Storage: Before refrigerating your nachos, be sure to bring them to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film or aluminum foil and store them in the fridge for up to 2 days.
Reheat: We recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. Be sure to remove any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness.

Nutrition