Why You’ll Love these Green Chili Chicken Nachos
These green chili chicken nachos are going to become your new obsession, and I can already tell you why.
First, that homemade salsa verde brings serious flavor punch that’ll make you forget store-bought exists.
Then there’s the creamy cheese sauce that actually stays creamy, plus tender shredded chicken that doesn’t taste like cardboard.
What Ingredients are in Green Chili Chicken Nachos?
Let me break down everything you’ll need to create these incredible green chili chicken nachos. The beauty of this recipe lies in its three main components: a vibrant salsa verde, a rich cheese sauce, and fresh toppings that bring everything together. Don’t worry if the ingredient list looks long – most of these items are pantry staples you probably already have.
For the Salsa Verde:
- 4 tomatillos, husked
- 2 jalapeños
- 1/2 onion, quartered
- 2 garlic cloves
- 1/2 cup cilantro leaves, chopped
- 1 lime, juiced
- 1 teaspoon ground cumin
For the Green Chili Cheese Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 4 cups shredded Monterey Jack cheese
For Assembly:
- 1 pound bag corn tortilla chips
- 1 (3-pound) roasted cooked chicken, skinned and shredded
- 1 pint cherry tomatoes, halved
- 2 green onions, chopped
- 1 jalapeño, chopped
- 1 cup cilantro leaves, roughly chopped
- 2 limes, juiced
- Salt and pepper to taste
The tomatillos might be the trickiest ingredient to find if you’re not familiar with them – they look like green tomatoes wrapped in papery husks and hang out in the produce section near the peppers. If your rotisserie chicken weighs less than three pounds, no big deal, just use what you have. The Monterey Jack cheese is key here because it melts beautifully and has that mild, creamy flavor that pairs perfectly with the tangy salsa verde, so I wouldn’t substitute it with something sharp like cheddar.
How to Make these Green Chili Chicken Nachos
The magic starts with making your salsa verde, which honestly sounds fancier than it actually is. Bring a pot of water to boil and toss in your 4 husked tomatillos, 2 jalapeños, 1/2 quartered onion, and 2 garlic cloves. Let them simmer for about 15 minutes until those tomatillos get nice and soft – they’ll start looking a bit wrinkled and sad, which is exactly what you want. Drain everything, let it cool just enough so you don’t burn your fingers, then dump it all into a blender with 1/2 cup chopped cilantro, the juice of 1 lime, and 1 teaspoon ground cumin. Give it a few quick pulses, add 1/4 cup water, and process until you get a chunky, gorgeous green sauce. Season with salt and set aside your beautiful 2 cups of salsa verde.
Now for the cheese sauce, which is where things get really good. Make a roux by melting 1/4 cup butter in a heavy-bottomed saucepan over medium-low heat, then sprinkle in 1/4 cup flour while stirring constantly – and I mean constantly, because nobody wants lumpy cheese sauce. Cook that paste for 2 minutes, then slowly whisk in 2 cups chicken stock and let it simmer for 5 minutes until it thickens up nicely. Fold in 2 cups of your shredded Monterey Jack cheese, stirring until it melts into silky perfection, then stir in your prepared salsa verde until everything’s incorporated.
While you’re doing this, make your fresh salsa by combining 1 pint halved cherry tomatoes, 2 chopped green onions, 1 chopped jalapeño, 1 cup roughly chopped cilantro, and the juice of 2 limes in a bowl. Season with salt and pepper, toss it all together, and you’re ready to build.
Preheat your oven to 350°F and grab the biggest oven-proof platter you own – trust me, you’ll need the space. Start with a layer of tortilla chips, add some of your 3 pounds of shredded chicken, drizzle on that gorgeous green cheese sauce, and sprinkle with more Monterey Jack. Repeat this beautiful process 3 or 4 times until you’ve got a towering mountain of nacho goodness. Bake for 5 to 10 minutes until everything’s hot and gooey, then spoon that fresh salsa right over the top. The contrast between the warm, melty cheese and the cool, bright salsa is what nacho dreams are made of. If you want to kick the heat up a notch, consider making your own custom hot sauce with a premium hot sauce kit to add an extra layer of flavor to these nachos.
Green Chili Chicken Nachos Substitutions and Variations
While I absolutely love this recipe as written, I know not everyone has a 3-pound roasted chicken sitting around or can handle the heat level that comes with multiple jalapeños. You can easily swap rotisserie chicken or leftover turkey.
Want milder flavors? Use poblano peppers instead of jalapeños, or add mild green chiles.
What to Serve with Green Chili Chicken Nachos
Perfect pairing decisions can make or break your nacho night, and honestly, these loaded green chili chicken nachos are already pretty much a complete meal on their own.
But if you’re feeling extra, I’d add some Mexican street corn, refried beans, or a simple avocado salad to round things out nicely.
Final Thoughts
Look, I’m not going to lie to you – these green chili chicken nachos are about as close to nacho perfection as you can get without ascending to some kind of cheesy, spicy heaven.
That homemade verde sauce makes all the difference, and honestly, once you try making your own cheese sauce, you’ll never go back to jarred.
