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Loaded Salsa Verde Chicken Nachos Recipe

Layers of tortilla chips are scattered with salsa verde-spiked shredded chicken, sharp cheddar cheese, spicy pickled jalapeños and black beans. Jump to the Loaded Salsa Verde Chicken Nachos Recipe or read on to see our tips for making them.

Loaded Salsa Verde Chicken Nachos Recipe

Even more toppings — like fresh cheese, cilantro leaves, chili peppers and thinly sliced radishes — are added after baking. The whole baking sheet of nachos are served family-style. Get ready to dig in!

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How to Make the Best Chicken Nachos

Store-bought rotisserie chicken makes these amped-up nachos easy. You could even use leftover chicken from a night or two before. The salsa can be store-bought, too.

How to Make the Best Chicken Nachos

Try making our Instant Pot Salsa Verde Chicken — the chicken stays juicy, tender and is perfect for these nachos!

Instead of red salsa, we go for green — or salsa verde — usually made from chili peppers, tomatillos, onion and garlic. It’s zesty, bright and works beautifully with these chicken nachos.

Salsa verde chicken

We do have a recipe for Roasted Salsa Verde on Inspired Taste –it’s pretty delicious. If you are up for making a batch of your own, make things easy on yourself and make it in advance. The salsa will keep for quite some time.

Building the nachos goes quickly — just layer chips, the salsa verde chicken, pickled jalapeños and cheddar cheese until all your ingredients are gone. Keep things even, you don’t want one person to get the extra cheesy nucleus, while others are stuck with dry, plain chips and an odd jalapeño. We really like to layer the cheese, too — that way every layer has a little bit of cheesy goodness, not just the top (something all too common in restaurants).

Loaded Nachos with Chicken and Lots of Toppings

After 15 or so minutes in a hot oven, the nachos are done! All you need to do now is pile on even more goodies — like I said earlier, a fresh cheese (like queso fresco) and sliced chili peppers and radish are our favorites. And that’s it. Slide the baking sheet into the middle of where your friends and family are and watch as the nachos disappear.

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Recipe updated, originally posted January 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne

Loaded Salsa Verde Chicken Nachos Recipe

  • PREP
  • COOK
  • TOTAL

Store-bought rotisserie chicken makes these amped-up nachos easy. Instead of red salsa, we go for green — or salsa verde — usually made from chili peppers, tomatillos, onion and garlic. It’s zesty and works beautifully with chicken. In addition to the chicken, we pile our nachos up with sharp, flavorful cheddar cheese, spicy pickled jalapeños, spring onions and lots of extras like thinly sliced radishes and crumbled fresh cheese. Serve these family-style, right off of the baking sheet.

Makes 8 servings

You Will Need

1 rotisserie chicken, pulled from the bone and shredded (about 4 cups)

1 1/2 cups salsa verde, plus more for serving, try our salsa verde recipe

1 large (13-ounce) bag tortilla chips

1 (15-ounce) can black beans, drained and rinsed

1/2 cup pickled jalapeño slices

3 spring onions, trimmed and finely chopped

8 ounces sharp white cheddar cheese, coarsely grated (about 2 cups)

1/4 cup crumbled fresh cheese such as queso fresco, feta cheese or goat cheese

3 medium radishes, sliced very thin

Sliced black olives

Cilantro leaves

Red and/or green chili peppers

1/4 cup sour cream, thinned with 2 to 3 tablespoons of water

Directions

    Heat the oven to 350 degrees F and line a large, rimmed baking sheet with aluminum foil.

    Add salsa verde to a large skillet over medium heat. Stir in the chicken and cook 5 minutes until warmed through.

    Arrange a single layer of tortilla chips on the bottom of the foil-lined pan then begin building the nachos. Scatter one third of the chicken, black beans, pickled jalapeños, chopped green onion and grated cheddar cheese over chips. Repeat with additional layers of chips and toppings until they are used up. (We usually end up with three layers of chips).

    Bake the nachos until the cheese has completely melted and everything is hot, 15 to 20 minutes.

    Serve nachos family style, right on the baking sheet, with as many additional toppings scattered on top as you like — we love adding crumbled fresh cheese, extra salsa, fresh chili peppers, thinly sliced radishes, and a drizzle of thinned sour cream.

Adam and Joanne's Tips

  • When buying salsa verde (or when making our own homemade version), we like the salsa to be a medium spice level. There are a few brands with very spicy versions, if you are not a fan of extra spicy dishes, be careful to choose a bottle that says mild or medium. You can also stir in a little sour cream to the salsa and chicken mixture to cool things off a little.
  • Make your own shredded chicken. Here’s how we make a batch of tender, flavorful shredded chicken on the stove in less than 1 hour. Or see our method for making salsa verde shredded chicken using a pressure cooker or Instant Pot.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Nutrition provided is for the lemon garlic version of the recipe.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/8 of the recipe / Calories 538 / Protein 30 g / Carbohydrate 46 g / Dietary Fiber 8 g / Total Sugars 3 g / Total Fat 26 g / Saturated Fat 9 g / Cholesterol 96 mg / Sodium 754 mg
AUTHOR: Adam and Joanne Gallagher

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2 comments… Leave a Comment
  • Thalia @ butter and brioche January 31, 2015, 1:07 am

    These salsa verde nachos definitely put any nachos that I have ever made before to shame… they look incredible! I have to try the recipe!

    Reply
  • Liz January 30, 2015, 12:26 pm

    This recipe sounds really good. Thank you.

    Reply

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