Description
This Buffalo Chicken Nachos recipe combines tender shredded chicken coated in a spicy buffalo sauce with creamy ranch dressing, piled high on crispy corn tortilla chips and topped with melted colby jack cheese and fresh green onions. Perfect for a flavorful snack or casual meal that’s quick and easy to prepare.
Ingredients
Chicken Mixture
- 1 tablespoon olive oil
- 1 lb chicken breast
- Salt and pepper to taste
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
Nachos Assembly
- 1 bag corn tortilla chips (10-15 ounces)
- 1 cup shredded colby jack cheese
- 2-3 green onions, sliced
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easier cleanup if desired.
- Cook Chicken: In a large sauté pan, heat olive oil over medium heat. Add chicken breasts, season with salt and pepper, and cook until no longer pink inside, about 10-12 minutes. Remove from pan and shred the chicken using forks.
- Mix Chicken with Sauces: Return shredded chicken to the pan, stir in buffalo sauce and ranch dressing until well combined. Let it simmer gently for 1-2 minutes to meld the flavors.
- Assemble Nachos: Spread corn tortilla chips evenly across the prepared baking sheet. Top the chips with the buffalo-ranch chicken mixture and sprinkle with shredded colby jack cheese.
- Bake: Place the baking sheet in the preheated oven and bake for 5-7 minutes, until the cheese has fully melted and is bubbly.
- Garnish and Serve: Remove from oven and sprinkle sliced green onions over the top. Serve the nachos warm for the best flavor and texture.
Notes
- You can customize the heat level by adjusting the amount or type of buffalo sauce used.
- Substitute ranch dressing with blue cheese dressing for a different flavor profile.
- For a gluten-free option, ensure the tortilla chips and sauces are certified gluten-free.
- Leftover chicken mixture can be stored in the refrigerator for up to 3 days.
- Add additional toppings like jalapeños or diced tomatoes for extra zest.
