Rachael Ray's Verde Chicken Nachos

Pulled chicken, zesty lime and fresh avocado make Rach's nachos an easy and delicious snack (or meal!)
Publish date:
verde chicken nachos

Recipe by Renae E. Wilson

This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.

Start to Finish: 15 minutes

Servings: 4-6 


  • 3 tbsp. sour cream
  • 1 lime, juiced
  • 1 rotisserie chicken, meat pulled from bones (3 to 4 cups)
  • 1 jar (14 to 16 oz.) salsa verde
  • 1 bag (15 oz.) tortilla chips
  • 2 cups shredded Monterey Jack or pepper Jack
  • 1/4 cup Cotija cheese
  • 1 avocado—pitted, peeled, and chopped
  • Cilantro, sliced scallions, and/or sliced fresh jalapeños, for garnish


In small bowl, whisk sour cream and lime juice; season. In medium bowl, toss chicken with salsa. On baking sheet, layer chips, chicken, and Monterey Jack. Broil until cheese melts, 2 to 3 minutes. Top with Cotija and avocado. Drizzle with sour cream mixture; garnish.

Tip: If you can’t find Cotija cheese at the supermarket, mild feta cheese is a fine substitute!