Ingredients:

  • 16 oz rotisserie chicken, shredded
  • 12 oz thick-cut corn tortilla chips
  • 2 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1/4 cup chicken broth
  • 1 cup sharp cheddar, shredded
  • 1 cup monterey jack, shredded
  • 1 cup pepper jack, shredded
  • 1 cup roma tomatoes, diced
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 medium avocado, diced
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice

Instructions:

  1. In a mixing bowl, toss the shredded rotisserie chicken with olive oil, taco seasoning, and broth until the meat is fully coated.
  2. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  3. Create the first layer by spreading half of the tortilla chips in an even single layer on the baking sheet. Top with half of the seasoned chicken and half of the combined cheese blend.
  4. Create the second layer by adding the remaining chips, followed by the remaining chicken and the rest of the cheese.
  5. Bake for 8–12 minutes until the cheese is bubbling and has small golden-brown blisters.
  6. Remove from the oven and let sit for 2 minutes to allow the cheese to set.
  7. Top the nachos with diced tomatoes, red onion, chopped cilantro, avocado, sour cream, and fresh lime juice before serving.