Festive Christmas Wreath Nachos

These loaded chicken nachos are ready in just 10 minutes. Form into a wreath shape for a festive Christmas party appetizer!

Print Recipe

Christmas Wreath Nachos

Ingredients

• 1 lb chicken cooked and chopped
• 12 oz bag Christmas colored tortilla chips
• 16 oz can refried beans
• 1 cup salsa
• 2 cups shredded Mexican blend cheese
• 1/2 cup guacamole
• 1/2 cup sour cream
• chopped toppings like green onions jalapenos, and tomatoes

Instructions

• Heat oven to 400°F.
• Line a baking sheet or round pizza pan with aluminum foil and spray with nonstick cooking spray.
• Add cooked chicken to a bowl and mix with the salsa.
• Arrange half the chips on the baking sheet in a large circle "wreath".
• Top with half the chicken, half the refried beans, and 1 cup shredded cheese.
• Add the other chips on top then add remaining chicken, beans, and cheese.
• Bake for 5 minutes, until cheese is melted and chips are heated.
• Now add scoops (I used a small ice cream scoop) of guacamole and sour cream "ornaments".
• Sprinkle on toppings like green onions, tomatoes, onions, and jalapeñoes.
• Serve immediately while still warm and dig in!

Notes

This is a great recipe for using up leftover chicken or Rotisserie chicken. It's also tasty with shredded pork or beef. 

This is a great recipe for using up leftover chicken or Rotisserie chicken. It’s also tasty with shredded pork or beef. 

I found these festive colored tortilla chips at Aldi and World Market. 

Arrange half the chips on a lined baking sheet or pizza pan in a large circle “wreath”. 

Add cooked chicken to a bowl and mix with the salsa. 

Top with half the chicken, half the refried beans, and 1 cup shredded cheese. 
Add the other chips on top.

Add the other chips on top then add remaining chicken, beans, and cheese. 

Bake for 5 minutes at 400 degrees, until cheese is melted and chips are heated.

Now add scoops (I used a small ice cream scoop) of guacamole and sour cream “ornaments”. 

Sprinkle on toppings like green onions, tomatoes, onions, and jalapeñoes.

Serve immediately while still warm and dig in!