Loaded with queso, chicken, white beans, and green chiles, these Chicken Nachos pack a hearty and flavorful punch that’s perfect for game day.
Shredded Chicken Nachos with Homemade Queso
These Chicken Nachos are absolutely delicious and unique twist on traditional nachos. The addition of the white chicken chili seasoning in the queso sets this nacho recipe above all else! They are perfect for parties, game days, or a quick and delightful weeknight dinner.
We also love to make these Chicken Fajita Nachos and Air Fryer Beef Nachos!
What You’ll Need
- For the queso: Make the queso by using two types of cheese, white American cheese and Pepper Jack Shredded cheese. Combine these with whole milk, cornstarch, McCormick white chicken chili seasoning, dried oregano, and diced green chilies.
- For the nachos: For the nachos, you will need tortilla chips, rotisserie chicken, great northern beans, salsa verde, avocado, jalapeños, fresh cilantro, and lime wedges.
How to Make Chicken Nachos
Just a few easy steps to make the homemade queso and then layer the ingredients.
Make the queso: In a medium saucepan, combine the milk and cornstarch over medium-low heat until it is simmering lightly. Turn up the heat to medium and add the American cheese. Once it has melted, add the shredded pepper jack cheese. Whisk it continuously until it is melted. Remove the queso from the heat and add the seasoning, oregano and chilis. Cover and set aside.
Make the nachos: Arrange tortilla chips on a platter or baking sheet, top with shredded chicken, pour the desired amount of queso, add nacho ingredients, and serve with fresh lime wedges.
What are the Best Nacho Toppings?
Everyone has their own favorites but after serving these chicken nachos again and again I have found these to be the favorites:
- Diced avocado or guacamole.
- Jalapeños or other types of peppers for a spicy kick.
- Salsa, pico de gallo, or diced tomatoes for freshness.
- Add a dollop of Sour cream or Greek yogurt.
- Black olives, corn, or black beans for added texture.
- Fresh cilantro, green onions, or diced red onion for a pop of flavor and color.
Variations
- Cheese – we highly recommend making the homemade queso, but feel free to use any cheeses like Monterey jack cheese, sharp cheddar cheese or any other Mexican cheese blend.
- Beans – any beans can be used like beans, pinto beans or you can just leave the beans off if you prefer.
- Seasoning – if you don’t have any white chicken chili seasoning, use taco seasoning.
- Chicken – feel free to cook your own oven roasted chicken, cooked chicken breasts or chicken thighs if you do not have a store bought rotisserie chicken.
How to Serve Chicken Nachos
Serve these nachos immediately after assembling. Enjoy as an appetizer, snack, or even a meal, enhancing their nutritional value with added protein from the chicken and beans. You can also set up a nacho bar and let everyone customize their own plate of nachos with their favorite toppings. Don’t forget to have extra chips on hand for dipping into the homemade queso.
How to Store and Reheat Nachos
You will want to store the queso, toppings, and chips separately. Leftover queso can be stored in an airtight container in the fridge for 3-4 days. Reheat it on the stove or in the microwave, stirring occasionally until heated through and smooth. The toppings can also be stored separately in the fridge for 2-3 days. Assemble fresh chips and toppings as desired when ready to enjoy again.
It is not recommended to store fully assembled nachos as the chips will become soggy. However, if you do have leftovers, store them in a shallow container and reheat them in the oven at 375 degrees for 10-15 minutes or until heated through.
Other Favorite Mexican Recipes
- White Queso Chicken Enchiladas
- Homemade Crunchwrap Supreme
- Queso Chicken Tacos
- Easy Beef Enchiladas
- Birria Tacos
- Chicken Chimichanga Recipe
Chicken Nachos
Ingredients
For the queso:
- 2 cups whole milk
- 1 Tbsp cornstarch
- ½ lb White american cheese diced
- 12 oz Pepper jack cheese shredded
- 1.25 oz white chicken chili seasoning
- 1 tsp Dried oregano
- 4 oz diced green chilies
For the nachos:
- 11 oz tortilla chips
- 12 oz rotisserie chicken shredded and warmed up
- 1 cup white northern bean drained and rinsed
- ¼ cup salsa verde
- 1 Avocado diced
- 1-2 Jalapenos sliced
- 2 Tbsp fresh cilantro chopped
- Lime wedges for serving
Instructions
For the queso:
- In a medium saucepan, whisk together the milk and cornstarch over medium low heat until lightly simmering.
- Turn the heat up to medium and add the American cheese. Whisk continuously until melted completely. Add the shredded pepper jack and whisk continuously until fully melted.
- Remove from the heat and whisk in the McCormick seasoning packet, oregano, and diced green chilies. Cover and set aside.
For the nachos:
- On a large platter or baking sheet, arrange the tortilla chips and top with the shredded chicken. Using a ladle or spoon, pour over the desired amount of the queso and top with the rest of the nacho ingredients. Serve with the fresh lime wedges.
Last Step:
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