Description
White Chicken Chili Nachos are a flavorful twist on classic nachos, combining tender shredded chicken cooked with creamy white chili ingredients, melted Monterey Jack-cheddar cheese, and crunchy tortilla chips. Perfect for a hearty appetizer or casual meal, this recipe is easy to prepare ahead and bake just before serving for a warm, satisfying dish with a hint of fresh cilantro.
Ingredients
Scale
Chicken and Chili Mixture
- 1.5 lbs boneless chicken breasts
- 1 can cannellini beans, drained
- 8 oz cream cheese, softened
- 1 cup low-sodium chicken broth
- 4 oz can diced green chiles, mild or medium heat
Toppings
- 2 cups shredded Monterey Jack-cheddar blend
- 8 oz sturdy tortilla chips
- Fresh cilantro, chopped for serving
Instructions
- Preheat and Cook Chicken: Preheat your oven to 350°F (175°C). Cook the boneless chicken breasts in a skillet over medium heat for about 10 minutes or until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
- Prepare Chili Mixture: Once the chicken is cooked, shred it finely. In a mixing bowl, combine the shredded chicken with the drained cannellini beans, diced green chiles, low-sodium chicken broth, and softened cream cheese. Stir thoroughly for about 5 minutes until the mixture is smooth and creamy with all ingredients well incorporated.
- Assemble Nachos: On a baking sheet lined with parchment paper, evenly spread out the sturdy tortilla chips. Spoon the white chicken chili mixture over the chips, then top with an even layer of the shredded Monterey Jack-cheddar cheese blend. This assembly should take about 2 minutes.
- Bake and Garnish: Place the baking sheet in the preheated oven and bake the nachos for 10 to 15 minutes, or until the cheese is fully melted and bubbly. Once done, remove from the oven and immediately garnish with freshly chopped cilantro. Serve hot for the best flavor and texture.
Notes
- This dish can be assembled up to 2 days ahead; store it refrigerated and bake just before serving for freshness and optimal melt.
- Use low-sodium chicken broth to control the salt content, adjusting seasoning if necessary.
- If you prefer spicier nachos, choose medium heat diced green chiles or add extra jalapeños.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F to maintain food safety.
- For a gluten-free option, verify that the tortilla chips are certified gluten-free.
