Whether you’re making them for dinner or as an appetizer, chicken nachos are always a great idea.
Caitlin Bensel; Food Stylist: Torie Cox
Chicken nachos are a guaranteed crowd-pleaser.
We start these chicken nachos by adding salsa and chipotle pepper in adobo to juicy, shreddedrotisserie chicken.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s a quick way to add loads of flavor to a store-bought protein.
you could of course cook andshred chickenyourself.
Then pile tortilla chips high with two kinds of cheese and several fresh toppings.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve them straight from the pan for the simplest dinner option tonight.
Line a large rimmed baking sheet with aluminum foil.
If chicken is cold, heat in microwave on HIGH, stirring every 45 seconds, until hot.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Top with half of the chicken and half of the pepper Jack and cheddar cheeses.
Top with remaining chips.
Add remaining chicken and cheeses.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with lime wedges.
Keep the chicken, toppings, and chips separate to everything stays at its best.
Then assemble just before heating and serving.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox