Real Recipes From Real Home Cooks ®

chicken cheese nachos

(2 ratings)
Blue Ribbon Recipe by
Amber Carpenter
Franklin, KY

If you like going to Mexican restaurants, you will love my sister's recipe for these.

Blue Ribbon Recipe

Nachos are always a hit in the Test Kitchen and we loved the addition of chicken to this recipe. It makes them more of a meal. We loved that these nachos are quick and simple. A great recipe if you're suddenly craving nachos. They're great alone, but you could even add traditional toppings too.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 5 -8
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For chicken cheese nachos

  • 1 pkg
    pack boneless skinless chicken tenders (about 2 lbs)
  • 1 box
    white Velveeta Queso Blanca cheese white, 16 oz.
  • 2 can
    Rotel, mild, 10 oz, each
  • 2
    bags of tortilla chips

How To Make chicken cheese nachos

Test Kitchen Tips
We opted to mix most of the chicken in with the cheese. We kept a little bit out to sprinkle over the cheese sauce when serving.
  • Chicken cut into chunks.
    Cut chicken into chunks.
  • Browning the chicken.
    And either bake, boil or fry it.
  • Cheese cut into cubes.
    Cut cheese into chunks.
  • Rotel in a saucepan.
    Open the Rotel and put into a large saucepan.
  • Rotel heating up on the stove.
    Heat until it bubbles a little bit.
  • Cheese added to the Rotel.
    Add cheese to Rotel and stir until melted.
  • Stirring in the chicken.
    Add chicken; stir together.
  • Pouring the cheese over tortilla chips.
    Put over nachos and serve.