White Chicken Chili Nachos – Two Peas & Their Pod


Quick Summary

White Chicken Chili Nachos are loaded with cheese, chicken, white beans, and green chiles for a totally different spin on nachos that everyone devours! These sheet pan nachos are perfect for game day, parties, or even an easy weeknight dinner!

white chicken chili nachos

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today!

These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green chiles. And of course we don’t stop there because we load on lots of toppings. The flavors are incredible!

We love serving these nachos for game day, they are the perfect food to munch on while you are watching football, basketball, baseball, or any sporting event.

We also like to make them for parties, a lazy weeknight dinner, or anytime we’re craving something cheesy and savory. My boys love them and request them all of the time.

white chicken chili nachos on plate

Easy Chicken Nachos

The best way to keep this recipe simple? Use a rotisserie chicken. Pick up a fresh rotisserie chicken from the grocery store and shred it! SO easy and the flavor is great!

If you happen to have leftover cooked chicken, that would work too. You could even make these nachos using leftover turkey after Thanksgiving. How delicious would that be?!

Cheese Please!

Nachos need LOTS of cheese! For this recipe, I used Monterey Jack cheese. It is super melty and delicious.

If you want a little kick, you could also use Pepper Jack cheese. And of course, cheddar cheese or a Mexican blend would be good too.

I prefer to buy a block of cheese and grate it myself because the pre-shredded cheese you buy at the store has a powder coating on it and it doesn’t melt as well. But I also understand life is busy and shortcuts are so helpful, so if you only have pre-shredded cheese, you can use it! It will work.

white chicken chili nachos with cheese and toppings

How to Make White Chicken Chili Nachos

I love this recipe because you build the nachos on a large sheet pan. One pan means easy to make and easy to clean up. Sometimes we don’t even get out plates, we just stand around the baking sheet and eat until the nachos are gone. We are fancy:)

Ok, let’s make some nachos!

  • Start with a large baking sheet and place your tortilla chips in an even layer. Choose a thicker, sturdier tortilla chip that can hold up with some toppings! It’s okay if some chips overlap on the pan.
  • Then layer your toppings starting with a cup of cheese, then chicken, beans, and green chiles, and finish it off with more cheese.
  • Place the pan in the oven and cook until the cheese is melted, about 5 to 7 minutes.

Nacho Toppings

Once the nachos come out of the oven and the cheese is all melted and perfect, it’s time to add lots of toppings. Make sure you load the toppings on for the BEST nachos!

  • Fresh avocado or Guacamole
  • Scallions
  • Cilantro
  • Jalapeño slices
  • Sour cream or plain Greek yogurt
  • Salsa verde

Once the nachos are loaded, serve and watch them quickly disappear.

white chicken chili nachos on sheet pan

More Game Day Recipes

White Chicken Chili Nachos

White Chicken Chili Nachos are loaded with cheese, chicken, white beans, and green chiles for a totally different spin on nachos that everyone devours! These sheet pan nachos are perfect for game day, parties, or even an easy weeknight dinner!

For the nachos:

  • 15 oz tortilla chips
  • 2 cups shredded Monterey Jack cheese, can use cheddar or Pepper Jack
  • 2 cups rotisserie chicken, or cooked shredded chicken
  • 15 ounces white beans, rinsed and drained
  • 4 ounces green chiles

Nacho toppings:

  • 1 avocado, peeled, seeded, and cubed
  • 2 scallions, green ends sliced thinly
  • 1/2 cup cilantro, chopped
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1/2 cup sour cream
  • Salsa verde, for serving
  • Preheat the oven to 400 degrees F.

  • Line a large baking sheet with tortilla chips, mostly in one layer. It is ok if some overlap.

  • Cover the chips with 1 cup of cheese. Add the chicken, beans, and green chiles. Cover with the remaining 1 cup of cheese.

  • Place the pan in the oven and cook until the cheese is melted, about 5 to 7 minutes.

  • Remove the pan from the oven and top with avocado, scallions, cilantro, jalapeño pepper, and sour cream. Spoon salsa verde over the top of the nachos or serve the salsa on the side. Serve immediately.

Calories: 564kcal, Carbohydrates: 52g, Protein: 27g, Fat: 29g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 559mg, Potassium: 699mg, Fiber: 8g, Sugar: 2g, Vitamin A: 468IU, Vitamin C: 7mg, Calcium: 378mg, Iron: 4mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Photos by Yes to Yolks



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