MVP Pulled Chicken Nachos (Print)

Tender pulled chicken on crispy chips with melted cheeses and fresh jalapeño, avocado, and cilantro.

# What You Need:

→ Pulled Chicken

01 - 2 large boneless skinless chicken breasts (about 1 pound)
02 - 1 cup low-sodium chicken broth
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Nachos

10 - 10 ounces tortilla chips (preferably thick-cut)
11 - 2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 1 medium red onion, finely diced
14 - 1 medium jalapeño, thinly sliced
15 - 2 medium tomatoes, seeded and diced
16 - 1 small can (4 ounces) black olives, sliced
17 - 1 ripe avocado, diced
18 - 1/4 cup fresh cilantro, chopped
19 - 1/2 cup sour cream
20 - 1 lime, cut into wedges

# How To Make It:

01 - Combine chicken breasts, chicken broth, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a medium saucepan. Bring to a gentle simmer over medium heat. Cover and cook for 18-20 minutes until chicken is cooked through and tender.
02 - Remove chicken from the pan and shred using two forks. Return shredded chicken to the pan and toss to coat in remaining juices. Keep warm.
03 - Preheat oven to 400°F.
04 - Arrange tortilla chips evenly on a large baking sheet or ovenproof platter.
05 - Distribute pulled chicken evenly over chips, then sprinkle with cheddar and Monterey Jack cheeses.
06 - Add half of diced red onion, jalapeño slices, tomatoes, and black olives on top.
07 - Bake for 8-10 minutes until cheese is melted and bubbly.
08 - Remove from oven and top with remaining fresh onion, diced avocado, cilantro, and extra jalapeño if desired.
09 - Serve immediately with dollops of sour cream and lime wedges on the side.

# Expert Advice:

01 -
  • The spice blend on the chicken creates layers of flavor that store-bought seasoning just cant match
  • Everything comes together in under an hour, but tastes like you spent all day on it
02 -
  • Let the chicken cool slightly in the liquid before shredding to keep it juicy and prevent it from drying out
  • Don't overload the chips before baking or you'll end up with soggy nachos instead of crispy ones
03 -
  • Use a rimmed baking sheet to contain any runaway cheese that might bubble over
  • Let the nachos rest for about 2 minutes after baking so the cheese sets slightly and toppings stay put

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