Loaded Bowl Party Nachos (Printable Version)
A quick, cheesy Tex-Mex dish featuring shredded chicken, layered over crispy tortilla chips with rich, melted cheese.
# Everything You’ll Need:
→ Protein
01 -
2 cups cooked, shredded chicken breast
→ Chips
02 -
1 large bag restaurant-style tortilla chips
→ Cheese
03 -
1.5 cups shredded cheddar cheese
04 -
1 cup shredded Monterey Jack or mozzarella cheese
→ Sauce and Creaminess
05 -
1 can (10 ounces) cream of chicken soup
06 -
1 can drained Rotel tomatoes (mild or spicy)
07 -
0.5 cup sour cream or Greek yogurt
→ Beans
08 -
1 can black beans, drained and rinsed (optional)
→ Seasoning
09 -
1 tablespoon taco seasoning
10 -
Salt and black pepper to taste
→ Optional Toppings
11 -
Diced avocado
12 -
Sliced jalapeños
13 -
Pico de gallo
14 -
Chopped cilantro
15 -
Black olives
16 -
Salsa or guacamole
17 -
Lime wedges
# Steps to Cook:
01 -
Set oven temperature to 375°F (190°C).
02 -
In a large bowl, stir together shredded chicken, cream of chicken soup, drained Rotel tomatoes, sour cream or Greek yogurt, taco seasoning, and black beans if using. Season with salt and pepper to taste.
03 -
Arrange a generous layer of tortilla chips on a baking sheet or ovenproof dish.
04 -
Spread the creamy chicken mixture evenly over the tortilla chips.
05 -
Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top.
06 -
Bake for 10 to 12 minutes until cheese is melted, bubbly, and slightly golden.
07 -
Remove from oven and top with desired optional toppings such as pico de gallo, avocado, jalapeños, and cilantro. Serve immediately while hot.
# Extra Suggestions:
01 -
Use thick, restaurant-style tortilla chips to avoid sogginess. For a lighter option, substitute baked chips and use Greek yogurt instead of sour cream. Prepare the creamy chicken mixture up to 24 hours ahead for quicker assembly. Reheat leftovers in the oven or air fryer rather than the microwave to keep chips crisp.