These low carb nachos are loaded with shredded chicken, guacamole, cheese, sour cream, and more!
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I'm going to start with a little bit of honesty. If you're a “make-broccoli-flax-tortillas-chips-from-scratch” kind of person – then I am in awe. I love broccoli! I love flax! But personally, I don't have the time to make tortillas. Or energy. Once I discovered that I could make super quick homemade tortilla chips from low carb wraps – that was it for me – I looked no further! Low carb tortillas may not be all natural, but they ARE convenient. I've tried many of them over the years, and I think it takes a while to find the right balance of taste, price, and availability.
Once you've found the low carb tortillas for you – the rest of this dish just falls into place. This recipe is super easy to customize, both in terms of ingredients and quantities. What I've shown here is enough for four people as an appetizer, or two people for an informal lunch. You could go bigger for a party – and I bet no-one will think that they're eating “diet” food!
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A few days ago I posted my recipe for Mexican Shredded Chicken. It's made in the slow cooker and is full of flavor as well as super moist and delicious. I used half the quantity shown in that recipe for these low carb nachos – and the leftovers I enjoyed over the next few days.
What's in this Article?
How to Make Low Carb Nachos with Chicken
So here's how it goes! Make the tortilla chips according to my popular recipe. They only take a few minutes! I used four small low carb tortillas that have a carb count of 3g net carbs (Mission Carb Balance Fajita). Place them on a serving platter then load it up with the shredded chicken and shredded cheese (I use chihuahua as I love how it melts – but any Mexican blend cheese would be great).
Place the platter under a preheated broiler and cook until the cheese has melted. Add the rest of the toppings: guacamole (my creamy guac would be great!), sour cream, fresh jalapeño slices, and fresh cilantro leaves.
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- 4 small low carb tortillas
- ½ portion of Mexican Shredded Chicken, see separate recipe
- ½ cup shredded cheese, eg Mexican blend
- sour cream
- fresh jalapeño slices
- fresh cilantro leaves
- Preheat the broiler.
- Make the tortilla chips (see separate recipe).
- Place the chips on a serving platter and add the chicken and cheese.
- Place the platter under the broiler and cook until the cheese has melted. Add the rest of the toppings and serve.
Approx 4g net carbs per serving (not including toppings)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 175Total Fat 6gSaturated Fat 3gCholesterol 38mgSodium 420mgCarbohydrates 14gNet Carbohydrates 4gFiber 10gProtein 15g
What would you put on your low carb nachos?!!?
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