Chicken Dorito Nachos


These really don’t need any kind of explanation. I mean, it’s all there in the title. It’s easy to throw together, and it’s a crowd-pleaser. I generally serve these as an appetizer or a game-day food, but you can make these for dinner, lunch, or a snack. Heck, make them for breakfast. This is a judgement-free zone.


  • half of a party-sized bag of Nacho Cheese Doritos
  • 2 boneless skinless chicken breasts
  • 1 package taco seasoning (or make your own with chili powder, cumin, paprika, garlic powder, onion salt, and crushed red pepper)
  • 1/2 cup Mozzarella cheese, shredded
  • 1/2 cup Muenster cheese, shredded
  • jalapeño or peperoncini peppers, optional
  • sriracha hot sauce, optional
  • chives, optional


  • Cook chicken breasts, lightly seasoned with garlic salt, until cooked through. I bake mine at 350F for about 20-30 minutes, or until no longer pink in the middle. Keep the oven on.
  • Shred the chicken, add the taco seasoning and a little water if needed.
  • Spread out the Doritos evenly on a baking sheet, trying to get them into a single layer as much as possible.
  • Sprinkle the chicken evenly over the Doritos.
  • Sprinkle the cheeses evenly over the chicken.
  • Top with jalapeño or peperoncini pepper rings if desired.
  • Top with a nice drizzle of sriracha if desired.
  • Garnish with chives if desired.
  • Bake at 350F for about 10 minutes, or until the cheese melts.

I recommend that you don’t make more of these than you’ll eat at once, and don’t make them ahead of time. They don’t really reheat well because the chips tend to get a bit soggy. You can use whatever flavor Doritos you like. Nacho cheese is my favorite. 😊

***Cooking Tip***

Did you know that you can make perfectly shredded chicken using only your KitchenAid stand mixer with the paddle attachment? This little tip has saved me time in the kitchen for years now. Just chunk your cooked chicken into manageable pieces (I usually cut my chicken breasts in half, or for large ones, in quarters) and throw them in the mixer bowl. Attach the paddle, and start mixing on low. Increase the speed as needed. Obviously, the faster and longer you mix, the finer the shred will be. So, if you are going for a chunky shred, you may want to pulse the mixer until the desired consistency is met. No mess, no stress, and perfectly shredded chicken. Win, win, and win.

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