Sheet-Pan Green Chile Chicken Nachos

Name: Sheet-Pan Green Chile Chicken Nachos
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 12 oz. restaurant-style tortilla chips; 2 c. shredded rotisserie chicken; 2 (4-oz.) cans chopped green chiles; 8 oz. sharp cheddar, grated; 8 oz. Monterey Jack, grated; 10 oz. queso fresco, crumbled; 1/4 c. grated cotija cheese; 1/4 red onion, thinly sliced; 6 radishes, thinly sliced; 1 avocado, pitted and chopped; 2 jalapeños or serrano chiles, thinly sliced; 1/2 c. chopped fresh cilantro; Hot sauce, for serving

By Dawn PerryPublished: Apr 5, 2022

5

1 Rating

ANDREW BUI

Yields:

4

Prep Time:

15 mins

Total Time:

30 mins

Jump to recipe

What’s better than a tray of cheesy chicken nachos? Four cheese chicken nachos! Don’t worry, though, a couple cans of chopped green chiles cut the richness of all that cheese. (Not that we’re complaining.) We’ll leave the toppings up to you, but we suggest The Works, aka red onion, radishes, avocado, jalapeño, cilantro, and hot sauce.

We've known for a while that nachos are always the answer for laid back weeknight dinners. (Nachos Supreme, anyone?) You can even make them keto now with Keto Tortilla Chips or Cauliflower Nachos. Rotisserie chicken makes these nachos oh-so-easy, but if you want to bake and shred your own chicken breasts, go right ahead.

Making these for a party? Serve with Black Bean Dip or even a bowl of Nacho Cheese to take the cheese factor up a notch. Though the recipe doubles easily if you're planning to make these for a crowd, it's worth using two baking sheets so that the chips don't get overloaded. Chopped green chiles aren't too spicy, but if you're sensitive to heat or want a kid-friendly version, leave them off.

Shopping tip: Look for sturdy chips that can stand up to the layers of cheese and toppings.

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Ingredients

12 oz.
restaurant-style tortilla chips
2 cups
shredded rotisserie chicken
2
(4-oz.) cans chopped green chiles
8 oz.
sharp cheddar, grated
8 oz.
Monterey Jack, grated
10 oz.
queso fresco, crumbled
1/4 cup
grated cotija cheese
1/4
red onion, thinly sliced
6
radishes, thinly sliced
1
avocado, pitted and chopped
2
jalapeños or serrano chiles, thinly sliced
1/2 cup
chopped fresh cilantro
Hot sauce, for serving

Directions

1. Step 1Preheat oven to 450°F and line a large rimmed baking sheet with foil. Arrange half the chips in a single layer on the baking sheet. Top with half the chicken, half the chiles, half the cheddar, Monterey Jack, and queso fresco. Top with remaining chips, chicken, chiles, cheddar, Monterey Jack, and queso fresco.
2. Step 2Bake until cheese is evenly melted and chips start to brown on the exposed edges, 5 to 7 minutes. Sprinkle with cotija and top with onion, radishes, avocado, jalapeño, cilantro, and hot sauce.