Ingredients
- 10 oz boneless, skinless chicken breast (about 1 large breast or 1 ½ cups cooked shredded chicken)
- 1 tablespoon unsalted butter
- 3 tablespoons Frank’s Red Hot Sauce (or another preferred hot sauce)
- 6 oz tortilla chips (a little over half of a standard 10 oz bag)
- 1 ⅓ cups shredded mozzarella cheese
- ¼ cup crumbled blue cheese
- ½ cup diced red onion
- ¼ cup chopped green onions
Instructions
Step 1: Prepare the Buffalo Sauce
In a medium, microwave-safe bowl, melt the butter. Once melted, stir in the hot sauce until well combined. This creates a simple, homemade Buffalo sauce that coats the chicken evenly, giving it that signature tangy and spicy kick. Set this mixture aside for later use.
Step 2: Cook and Shred the Chicken
Cooking chicken properly is crucial for the best texture. Follow these steps to ensure juicy, well-cooked chicken:
- Place the chicken breast in a large pot.
- Fill the pot with enough water to cover the chicken by about one inch.
- Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium and let the chicken simmer until fully cooked. This should take approximately 12 to 14 minutes or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the pot and transfer it to a plate or bowl. Let it cool for a few minutes before shredding.
Pro Tip: Use a hand mixer or a stand mixer to shred the chicken quickly. Simply place the cooked chicken in a deep bowl and mix on low speed until it separates into shreds. If you prefer, you can use two forks to manually pull apart the chicken into bite-sized pieces.
Step 3: Coat the Chicken in Buffalo Sauce
Once the chicken is shredded, transfer it to the bowl with the Buffalo sauce. Stir well to ensure that every piece is evenly coated. This step is essential for infusing the chicken with flavor, making sure every bite has the right balance of spice and richness.
Step 4: Assemble the Nachos
- Preheat the oven to 400°F (200°C) to ensure the cheese melts evenly and the chips crisp up slightly.
- On a large baking sheet, spread out half of the tortilla chips in a single layer. It’s okay if they overlap slightly.
- Spoon ¾ cup of the Buffalo chicken mixture over the chips, distributing it evenly.
- Sprinkle half of the diced red onions on top.
- Add half of the shredded mozzarella cheese and half of the crumbled blue cheese over the layers.
- Repeat the layering process with the remaining chips, Buffalo chicken, onions, and cheeses.
Step 5: Bake the Nachos
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the cheese is fully melted and slightly golden. Keep an eye on it to avoid burning the chips.
Once done, remove the nachos from the oven and sprinkle chopped green onions on top for added freshness and color.
Notes
How to Tell if the Chicken is Fully Cooked
- The easiest way to check is with a meat thermometer. The internal temperature should reach 165°F (75°C).
- If you don’t have a thermometer, slice into the thickest part of the chicken. If it’s white all the way through with no pink, it’s done.
Troubleshooting Common Mistakes
- Chicken Too Dry? Try using bone-in, skin-on chicken breasts next time for extra moisture. You can also mix in a teaspoon of olive oil with the Buffalo sauce.
- Cheese Not Melting Well? Use freshly shredded cheese instead of pre-packaged shredded cheese, as it melts more smoothly.
- Chips Getting Soggy? Avoid overloading them with too much sauce. Keeping a balance of toppings ensures crispier nachos.
How to Make Prep More Efficient
- Pre-cook the Chicken: You can cook and shred the chicken up to two days in advance. Store it in an airtight container in the refrigerator.
- Use Rotisserie Chicken: If you’re short on time, store-bought rotisserie chicken is a great alternative. Just shred it and mix it with the Buffalo sauce.
- Chop Ingredients Ahead of Time: Dice onions and shred cheese before starting so that assembling the nachos is quick and stress-free.
- Prep Time: 30 minutes
- Cook Time: 15 minutes