Description
This best creamy chicken nachos recipe at home delivers restaurant-quality results without leaving your kitchen. It combines tender chicken, velvety cheese sauce, and crispy chips into pure comfort, perfect for game day, weeknight dinners, or spontaneous gatherings.
Ingredients
1 large bag Tortilla chips (about 13 oz)
2 cups Cooked chicken breast, shredded
8 oz Cream cheese, softened
1/2 cup Sour cream
2 cups Shredded cheddar cheese
1 cup Shredded Monterey Jack cheese
1/4 cup Heavy cream
1 cup Diced tomatoes
1 can Black beans, drained (15 oz)
1/4 cup Jalapeños, sliced (optional)
1/4 cup Green onions, chopped
2 tablespoons Taco seasoning
1 teaspoon Garlic powder
Salt and pepper to taste
Instructions
- Preheat your oven to 375°F
- In a medium saucepan over low heat, combine cream cheese, sour cream, and heavy cream. Stir continuously until smooth and completely melted, about 5 minutes
- Add one cup of cheddar cheese and all the Monterey Jack. Keep stirring until velvety. Season with taco seasoning, garlic powder, salt, and pepper
- Mix your shredded chicken with half the cheese sauce
- Spread half the tortilla chips across a large baking sheet. Layer with half the creamy chicken mixture, black beans, and remaining cheddar cheese
- Add another layer of chips, then remaining chicken, more cheese, and toppings
- Bake for 12-15 minutes until cheese bubbles and turns golde
- Remove from oven and immediately garnish with tomatoes, jalapeños, and green onions. Serve hot with extra sour cream on the side
Notes
Use thick, sturdy chips to prevent sogginess.
Soften cream cheese at room temperature for 30 minutes before cooking.
Layer toppings evenly for best flavor distribution.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg