Printable Shredded Chicken Nachos Recipe Card
These shredded chicken nachos are endlessly customizable and the perfect, easy sheet pan meal from weeknights to game days.
Servings: 4 servings
Ingredients
- 2 chicken breasts, boneless and skinless
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili powder
- ¼ cup water more if needed
- ½ cup salsa, divided
- 1 large bag restaurant-style tortilla chips
- 16 oz monterey jack cheese, shredded
Fresh Toppings:
- tomatoes, diced
- green chilies
- green peppers, diced
- pickled jalapeños, drained
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil and set aside.
- Season the chicken breasts with salt, pepper and chili powder and place them in a pan with the water and ¼ cup of salsa
- Raise the heat to medium-high and cover the pan. Turn the chicken a few times during cooking, and add more water if needed to keep the pan from drying out. The chicken should cook through in about 15-20 minutes, or when the internal temperature reaches 165ºF.
- When the chicken is cooked, remove from the heat, let it rest for 5 minutes, and shred.
- Place a layer of tortilla chips on the baking sheet. Layer with shredded cheese, chicken, and vegetables, then repeat with a second layer.
- Bake until the cheese is melted.
- Top the nachos with fresh chopped toppings and the remaining salsa.