Buffalo Chicken Nachos

This past weekend I made a large slow cooker batch of Buffalo Chicken (chicken breasts, hot sauce, butter, and garlic). I used 4-5 pounds of chicken breast so that I could make several meals out of one big pot of Buffalo Chicken. One simple meal was Buffalo Chicken over egg noodles with a sprinkle of cheese and crunchy onions. Another is a Buffalo Chicken pizza.


This was one meal we could all agree was simply perfect. Using the last bit of Buffalo Chicken and a bag of tortilla chips this dish was slightly spicy, crunchy and creamy with the addition of Colby-Jack and Blue Cheeses. Yummy!

Buffalo Chicken Nachos

  • Servings: 6-8
  • Difficulty: easy
  • Print

A great dish for a football game or a fun dinner!


  • 2 cups Buffalo chicken, shredded
  • 1 (16 oz) bag tortilla chips
  • 1 (8 oz) block Colby-Jack cheese, shredded
  • 4 oz. bleu cheese
  • Ranch sour cream, for serving if desired (16 oz. sour cream mixed with 1 package ranch dressing mix)
  • green onions, for serving if desired
  • extra hot sauce, for serving if desired


  1.  Preheat oven to 350 degrees. Cover a rimmed baking sheet with aluminum foil.
  2. Spread 1/2 the bag of chips on the baking sheet. Spread into a single layer.
  3. Top chips with 1/2 of the Buffalo chicken. Spread over chips.
  4. Top chicken with 1/2 of the Colby-Jack cheese.
  5. Repeat layers 2-4 with remaining items. Finishing with all the bleu cheese sprinkled over the top.
  6. Bake for 10-12 minutes until the cheese has melted.
  7. Remove pan from oven and serve with sour cream and green onions as desired.

5 Comments Add yours

  1. Angela@eatlivehappy says:



  2. Erika Kind says:

    What a great way to turn leftovers into a completely new menu!


  3. syl65 says:

    Looks very appetizing!


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