Nachos are quite famous everywhere, and they are perfect for every meal. If you eat it with liquid cheese sauce – one of my favorite nacho cheese sauce in Australia. It will, with no doubt, be a great snack. Mix it with chicken and burger cheese slices – quite famous as American cheese in Australia then it’s an amazing dinner.

Off days are incomplete without Chicken Nachos being cooked, this dish is a big hit at my home. It is super delicious and cheesy and surprisingly easy to cook. One of the keys to this amazing dish is the super tasty Mexican Shredded Cheese.

Lots of juicy shredded chicken, tons of mandatory shredded cheese, and the nachos together will satisfy all your favourite people like my husband and children. Try recreating restaurant quality loaded chicken nachos for your kid’s birthday party, or any special occasion, it will bring fun to every occasion.

Also, the ingredients can be modified with your own taste; now it’s time to show some creativity.

Let’s get started.


Tortilla Chips 1 large bag 

Shredded Chicken 2 cups

American cheese 8-9 slices

Mexican Shredded Cheese 1 Cup

Corn ½ Cup

Tomato 2 (diced)

Olive 1/3 Cup

Green Onion ½ Cup (thinly sliced)

Jalapeno ¼ Cup (sliced)

Salsa ¼ Cup

Sour Cream ¼ Cup

Coriander ¼ Cup


  1. Preheat the oven to 350 degrees.
  2. Spray a baking dish with a cooking spray, or you can brush some olive oil.
  3. Layer the tortilla chips in the baking dish, making it a single layer.
  4. Then, cover the tortilla chips with shredded chicken.
  5. Place the cheese slices above the shredded chicken, make sure the cheese slices don’t overlap each other.
  6. Add another layer of tortilla chips.
  7. Place corn, tomatoes, green onion, and olives
  8. And finally, sprinkle some or a lot of shredded cheese on top.
  9. Bake the dish for about 15 minutes.
  10. Garnish it with Jalapeno slices, salsa, sour cream, and coriander.
  11. Serve immediately.

Quick tips

  • You can use a rotisserie chicken from the grocery if you don’t have time to make oven-roasted chicken.
  • You can make this recipe lighter, weight your ingredients using a food scale instead of measuring cups. You will get a more accurate measurement. The amount of shredded chicken can vary on how you pack the cup.
  • Create a single serving on quarter sheet pans. It will take the guesswork out of serving size and avoids fighting over the last nacho.

About the Author:

Rosemary Kobe is a homemaker who loves to play with her two little twin-toddlers at her homes in Sydney & Melbourne. She is one of the greatest foodies in Australia experimenting with a lot of dishes at home and occasionally heads out in search of the best burgers in Gold Coast. If you know one – let her know in the comments below or mail me at []

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