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Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.

In a medium bowl, combine the cooked and shredded chicken with the taco seasoning and water. Mix well to ensure the chicken is evenly coated.

Arrange a single layer of low-carb tortilla chips on the prepared baking sheet. Evenly distribute half of the seasoned chicken over the chips.

Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the chicken and chips.

Repeat with another layer of chips, the remaining chicken, and the remaining cheeses.

Bake for 10-15 minutes, or until the cheese is melted and bubbly and the chips are lightly golden.

Carefully remove the baking sheet from the oven. Let the nachos cool for a minute or two before serving.

Serve immediately, topped with dollops of sour cream, sliced jalapeños, and a drizzle of hot sauce, as desired.


Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.

In a medium bowl, combine the cooked and shredded chicken with the taco seasoning and water. Mix well to ensure the chicken is evenly coated.

Arrange a single layer of low-carb tortilla chips on the prepared baking sheet. Evenly distribute half of the seasoned chicken over the chips.

Sprinkle half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese over the chicken and chips.

Repeat with another layer of chips, the remaining chicken, and the remaining cheeses.

Bake for 10-15 minutes, or until the cheese is melted and bubbly and the chips are lightly golden.

Carefully remove the baking sheet from the oven. Let the nachos cool for a minute or two before serving.

Serve immediately, topped with dollops of sour cream, sliced jalapeños, and a drizzle of hot sauce, as desired.
