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White Chicken Nachos Recipe

White Chicken Nachos!

White Chicken Nachos!

White Chicken Nachos!

Looking for a great appetizer or even party food this is delicious and easy to serve? This is hands down my favorite nacho dish, I plan meals around how I can include this awesome dish. It goes over great with my herd of kids too! It's quite simple & you can make double batches to reheat later when your feeling a bit lazy about cooking.



Cook timeReady inYields

35 min

35 min



  • 1 to 1 1/3 cups milk
  • 2 teaspoons minced jalapeno
  • 1/3 cup diced onion
  • 2 teaspoons minced red bell pepper
  • 1 pound diced boiled chicken
  • 1 1/3 pounds white American cheese
  • diced
  • Yellow corn tortilla chips


  1. Pour 1 cup milk into a heavy saucepan (see note) set over medium-low heat. Bring to about 170
  2. degrees (steaming, but not quite to a simmer). Add cheese and continue to cook, stirring frequently,
  3. until cheese is melted. Add chicken, onion, bell pepper and jalapeno; cook until heated through,
  4. about 3 minutes. If sauce is too thick, add enough of the remaining 1/3 cup milk to thin to desired consistency. To serve, place a layer of tortilla chips in a shallow bowl. Drizzle with sauce. Repeat
  5. layers to desired serving size.

What do you think?

Wednesday-Elf from Savannah, Georgia on February 19, 2014:

My son would love this recipe. I'll have to share it with him. :)

Nancy Tate Hellams from Pendleton, SC on February 19, 2014:

Sounds delicious. Thanks

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Merry Citarella from Oregon's Southern Coast on January 29, 2014:

Looks delicious--gotta love nachos!

writerkath on December 04, 2013:

This sounds like an excellent party food! :)

Rose Jones on July 31, 2013:

This sounds delicious, easy and bound to be eaten a lot. Pinned to my chicken board.

Margaret Schindel from Massachusetts on July 31, 2013:

Nom nom! I'd probably used roasted rather than boiled chicken in mine and experiment with different cheeses. I love playing with recipes. Thanks so much for sharing!

Susan Hazelton from Summerfield, Florida on July 31, 2013:

This recipe looks amazing.

Angela F from Seattle, WA on July 16, 2013:

Sounds yummy - I'd sub Monterrey Jack in mine tho'

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