A delicious twist on a favourite bar snack. Classic buffalo chicken wings gets a fun makeover into nachos. A creamy ranch and buffalo sauce coats shredded chicken, baked to cheesy perfection and loaded with corn, celery and green onions.
Preheat the oven to 425 degrees F.
Stir packet of ranch into sour cream to make ranch dip, set aside.
Dice chicken very fine and mix with half a cup of ranch dip, buffalo wing sauce and melted butter. Stir until completely combined.
On a large sheet pan, lay out a single layer of tortilla chips, top with a third of the buffalo chicken mixture, a third of the colby jack cheese and a third of the corn kernels. Repeat this step two more times. Top with feta cheese.
Bake 8 minutes or until cheese is melted and chicken is heated through.
Remove from oven and sprinkle on celery and green onion. If desired, squeeze on a bit of lime juice. Serve warm with remaining ranch dip.