Go Back
–+ servings

Buffalo Ranch Chicken Nachos

Crispy tortilla chips loaded with buffalo-sauced shredded chicken, melty cheese, creamy ranch, and sweet onions—an easy, crowd-pleasing sheet-pan snack for game day or dinner.
Amanda
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 6 servings

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil
  • Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Spoon or tongs
  • Oven

Ingredients

  • 1 large bag tortilla chips sturdy, thick-cut chips
  • 3 cups cooked shredded chicken rotisserie or leftovers
  • 1/2 cup buffalo sauce plus more to taste
  • 2 1/2 cups shredded cheese cheddar + Monterey Jack (or your favorite blend)
  • 1/2 cup ranch dressing plus more for serving
  • 1/2 cup red onion thinly sliced (or use caramelized onions if preferred)
  • 3 green onions sliced
  • 1 cup diced tomatoes optional, for topping
  • 1/4 cup blue cheese crumbles optional
  • 1/4 cup pickled jalapeños optional, for heat
  • 2 oz cream cheese optional, stirred into chicken for extra creamy topping

Instructions

  • Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  • In a mixing bowl, toss the shredded chicken with the buffalo sauce until evenly coated. If using cream cheese, warm it briefly and stir it into the chicken until creamy.
  • Spread half the tortilla chips in an even layer on the prepared baking sheet. Sprinkle with half the shredded cheese, then spoon over half the buffalo chicken. Drizzle with a little ranch.
  • Add the remaining chips, then top with the remaining cheese and buffalo chicken. Scatter the sliced red onion over the top.
  • Bake for 12–15 minutes, until the cheese is fully melted and bubbling and the chicken is hot.
  • Remove from the oven and immediately top with green onions (and optional tomatoes, blue cheese crumbles, or jalapeños). Drizzle with more ranch and serve right away while the chips are still crisp.

Notes

Use a single, spread-out layer of chips so they stay crisp—if feeding a crowd, use two pans instead of piling everything on one. Leftovers keep up to 2 days refrigerated; reheat on a sheet pan at 350°F (175°C) for about 10 minutes to revive the crunch. Adjust buffalo sauce to taste and offer extra ranch on the side.

Nutrition

Calories: 560kcal | Protein: 30g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 1250mg