Shredded Chicken Nachos

Hi, everyone!

I’m so sorry I’ve been away.  I haven’t stopped thinking about you or reading my comments, however. And, believe it or not, I have still been eating. Shocking, I know.

Shredded Chicken Nachos recipe and images by Lacey Baier, a sweet pea chef

We are mostly moved into our new home and I am now more than half-way done with my first two classes.  Few.

Shredded Chicken Nachos recipe and images by Lacey Baier, a sweet pea chef

Oh!  And Savannah will be one year old in less than a month.  Can you believe it?

Things have started getting very rushed in our house, with school and work and the daily grind. So, I’ve been trying to think of some tasty, quick weeknight meals.

Shredded Chicken Nachos recipe and images by Lacey Baier, a sweet pea chef

‘Cuz, let’s face it: There are times when you can make Chicken Pot Pies and Shredded Tri Tip Tacos and there are times when you just can’t.  Lately, our weekdays have been more on the “can’t” side. Sniff. Sniff.

Shredded Chicken Nachos recipe and images by Lacey Baier, a sweet pea chef

One such quick meal I really enjoy is Shredded Chicken Nachos.

These nachos have a very good YTPT ratio (Yumminess To Preparation Time).  What?  It’s totally a thing.  Plus, you can substitute all sorts of ingredients to make it your own special way.

Shredded Chicken Nachos recipe and images by Lacey Baier, a sweet pea chef

Thank you all for your support and continued visits!

Shredded Chicken Nachos

Makes 4-6 servings

4 cups chicken stock
1 boneless, skinless chicken breast (may remove or substitute beef to shred, if desired)
1 bag (7-10 oz) tortilla chips
1 can (16 oz) pinto beans (can substitute black beans), drained
1 1/2 cups cheddar cheese, grated, divided in half
1 1/2 cups Monterrey jack cheese, grated, divided in half
1 can (5.57 oz) olives, sliced
2-3 green onions, sliced
Optional: sour cream, guacamole (or thinly sliced avocado), salsa

Directions

Preheat oven to 350 degrees.

Heat chicken stock over medium-high heat until boiling. Add chicken breast to stock and cook over medium heat until cooked through, approximately 20 minutes. Once cooked through, remove from stock and allow to cool. Set aside.

Spread a thick layering of tortilla chips over a 2-3 qt. (roughly 16 X 9 X 2) casserole dish. Using two forks, shred the chicken breast by holding one fork steady and slowly scraping with the other fork, prongs faced backwards, away from the other fork. Alternatively, you could chop the chicken into small cubes.

Over the tortilla chips, spread the beans evenly. Next, spread half the cheddar and half the Monterrey cheeses over the dish, reserving the remaining cheese for the top. Evenly sprinkle the sliced green onions over the cheese. Cover the cheese layer with the sliced olives. Add the remaining cheese over the entire dish as the final layer.

Place dish in oven, uncovered, for 15-20 minutes or until the cheese is well-melted and the entire dish is heated through. Enjoy with a dollop of sour cream, some salsa or sliced avocados, if desired.

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Comments

  1. says

    I haven’t try cooking this shredded chicken nachos. I am lucky to find your recipe and I will try to create this recipe this weekend. Thanks for the exact ingredients and the steps of making this one.

  2. says

    I love nachos and when you add chicken you just can’t beat that. The only downside of this dish is the high number of calories and carbs, but you can’t win them all.

  3. Debra says

    Wow – This looks amazing, quick and a great way to get my hubby to eat more fiber! This is my first time on your site and I’ve already grabbed 3 recipes I’m sure I’ll be back soon – Thank You!

  4. Connie says

    Oh, it is great to have you back. I know you are busy but it is so wonderful to read your blog and the recipes are so easy and delicious. Can not wait to make shredded chicken nachos. Take care.

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