Buffalo Chicken Nachos

Crunchy tortilla chips are loaded with tender chicken, drenched in a spicy buffalo ranch sauce and smothered in cheese for the ultimate game day snack. These Buffalo Chicken Nachos are easy to whip up and are sure to please your hungry crowd! I’m always a fan when football season comes around because I love to make fun appetizers for game day. These buffalo chicken nachos just combine two of my favorite appetizers into probably one of my new favorites! Buffalo chicken dip is my all-time favorite for game day. The melty cheese on top and the addictive heat from the buffalo sauce just make you want to eat it again and again! Then you’ve got nachos. Whether they’re loaded chicken nachos or beefy sheet pan nachos I’m stuffing my face. So I took those two ideas and smashed them together…and Buffalo Chicken Nachos were born! You’re basically putting buffalo chicken dip on a plate of tortilla chips and that’s what I call a huge win.

Ingredients:
1 tablespoon olive oil
1 lb chicken breast, cooked, if possible (such as leftover rotisserie chicken)
Salt and pepper to taste
½ cup buffalo sauce
½ cup ranch dressing
1 bag of Corn tortilla chips (10-15 ounces)
1 cup shredded colby jack cheese, you can also use a combination of cheddar, mozzarella or whatever you like!
2-3 green onions, sliced

Instructions:
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional). In a large sauté pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink (if uncooked), about 10-12 minutes. Remove from pan and shred chicken. Add shredded chicken back into sauté pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes. On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through. Top with green onions and serve warm!

Notes:
Serve with more ranch on the side.

Please follow & like us: