MVP Pulled Chicken Nachos (Printable)
A platter of crispy chips topped with tender pulled chicken, melted cheese, and fresh vibrant ingredients.
# What You’ll 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 (4.25 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 Steps:
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 to 20 minutes, or until the chicken is cooked through and tender.
02 - Remove chicken from the pan and shred using two forks. Return the shredded chicken to the pan, toss to coat in the remaining juices, and keep warm.
03 - Preheat your oven to 400°F.
04 - Arrange tortilla chips evenly on a large baking sheet or ovenproof platter.
05 - Evenly distribute the pulled chicken over the chips, then sprinkle with cheddar and Monterey Jack cheeses.
06 - Add half of the diced red onion, jalapeño slices, tomatoes, and black olives on top.
07 - Bake in the oven for 8 to 10 minutes, or until the cheese is melted and bubbly.
08 - Remove from the oven and top with the 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 combination of spices creates this incredible depth of flavor that makes people think you spent hours on it
- Everything can be prepped ahead so you're actually hanging out with your guests instead of being stuck in the kitchen
- The way the melty cheese holds everything together while still having those crunchy spots is basically pure happiness
02 -
- Overcrowding the baking sheet leads to soggy nachos, so use two sheets if needed.
- Let the chicken rest in the cooking liquid for at least 5 minutes before shredding.
- The cheese should completely cover the chips—this acts as a protective layer against sogginess.
03 -
- Line your baking sheet with parchment paper for cleanup that takes literally seconds.
- Warm your serving platter in the oven while the nachos bake so everything stays hot longer.