Last updated on February 2nd, 2022
Almost every Wednesday night for at least the past decade, I’ve eaten nachos. I’ve tried a few versions over the years and gone through a few phases, but for the most part, I’ve made them exactly the same way every time. I love my regular nachos just the way they are, so why would I want to change them? But…
I had a few leftover chicken breasts, and it was Nacho Night. It was quite a dilemma. I could go with my tried and true nachos and waste the chicken or I could branch out a bit and merge the nachos and the chicken.
I seasoned the chicken breasts with salt, pepper, and a generous amount of chili powder. I put them in a frying pan, added some water and salsa, turned the heat on, and placed a lid over the top to steam the chicken so that it would be nice and tender. When it was fully cooked, I flipped it over a few times, took it off the heat, and shredded it using two forks.
Admission time: I have no idea how I’m actually supposed to shred chicken. I don’t eat much meat, so I’ve never made shredded pork, or whatever else people shred, so I took a guess that forks might work. They did.
At this point, I actually covered the chicken shreds, put them in the fridge, and went out to run a few errands and take the kids to lessons. This is how I know that you can make the chicken ahead of time, and it is still moist and delicious later!
To assemble the nachos, I lay triangle white corn chips on a pizza stone and added shredded Monterey jack cheese, the chicken, green chilies, chopped green pepper, tomatoes, pickled jalapeños (a note about this in a second), and more cheese. I put another layer of chips and toppings on top and baked them in the oven just until the cheese had melted.
When it comes to my jalapeños, I’ll admit it: I’m a bit of a snob. I’m of the mindset that jalapeños should be as fresh as possible. We grow them on our deck in the summer, and in the winter, I’ve been known to go from one grocery store to another in search of the best peppers I can find. I never used pickled jalapeños on my nachos, but I decided that the flavors might go better with the chicken and the type of cheese I was using. I have to admit that I think it was a better fit for these nachos than using fresh jalapeños would have been.
These are essentially the opposite of my usual: different chips, the addition of meat, pickled jalapeños, green peppers, green chilies, no onions, and yet…I loved them! They were so good that I felt guilty eating them because my husband was working late and didn’t get to sample them, so I made him his own when he got home. I still haven’t decided whether I like the shredded chicken nachos better than the ones I’m used to or not, but the fact that they are even in the running is more than I thought possible. We will definitely be making these again!
How To Shred Chicken Breast?
Hand blenders are great tools to use when shredding chicken. They do quick work out of it, and there’s less chance of getting your hands dirty. When shredding chicken by hand, you should first start with the breast meat. Then move down to the thigh. Once you’ve shredded everything, put the pieces back together.
Slow Cooker Recipes Using Shredded Chicken
1. 5 Ways To Make Homemade Nachos (Slow Cooker)
2. 7-Layer Taco Dip Recipe
3. Creamy Spinach Artichoke Dip
4. Easy Cheesy Chicken Casserole
How To Keep Nachos From Getting Soggy?
The best way to keep nachos from getting soggy is to use a paper towel to soak up any excess water. If you want to avoid using a paper towel, you should put some plastic wrap around the chips to prevent them from absorbing too much moisture.
In conclusion, the best topping ideas to put on shredded chicken nachos are tomatoes, jalapenos, green onions, cilantro, and avocado.
If you want to impress your friends with your cooking skills for a quick dinner, then try making some shredded chicken nachos! Be sure to load up the cheese and other toppings for even more flavor.
Shredded Chicken Nachos Recipe
Shredded Chicken Nachos
- 2 boneless skinless chicken breasts
- salt pepper, chili powder
- 1/4 cup water more if needed
- 1/4 cup salsa
- white corn tortilla chips
- monterey jack cheese
- green chilies
- green peppers
- pickled jalapeños
- Preheat oven to 375°.
- Season the chicken breasts with salt, pepper and chili powder.
- Place in pan with the water and salsa and turn heat to medium high.
- Cover. Turn chicken a few times during cooking. Add more water if needed.
- When chicken is cooked, remove from heat. Shred.
- Put tortilla chips on a pizza stone or baking sheet. Layer with shredded cheese, chicken, and vegetables.
- If desired, add another layer.
- Bake until cheese is melted. Check often as they don't take long to cook.