chicken cheese nachos

★★★★★ 2
By Amber Carpenter
from 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
serves 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.