Best 3 Shredded Chicken Nacho Recipes

**Indulge in the Delightful Symphony of Flavors: An Exploration of Shredded Chicken Nachos and More**

Prepare to tantalize your taste buds with the ultimate culinary creation: Shredded Chicken Nachos. This epic dish combines the irresistible crunch of tortilla chips with the savory goodness of tender shredded chicken, all smothered in a blanket of melted cheese. As you embark on this culinary journey, you'll discover not just one, but a treasure trove of nacho recipes, each offering unique flavor combinations and culinary adventures. From the classic Shredded Chicken Nachos to variations featuring tantalizing toppings like Black Bean and Corn Nachos, mouthwatering Veggie Nachos, and the irresistible Chorizo and Potato Nachos, this article is a veritable feast for nacho enthusiasts. So, grab your aprons and let's dive into the world of nacho bliss!

Let's cook with our recipes!

SHREDDED CHICKEN NACHOS

Shredded Chicken Nachos image

I love this recipe because not only does it make great nachos, but it also is great to make for tacos or tostadas with the leftovers. I didn't mash my beans (personal preference). This is a simple but terrific meal. Recipe courtesy of Pillsbury Christmas 2009.

Provided by AmyZoe

Categories Chicken Thigh & Leg

Time 7h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless skinless chicken thighs
1 1/4 ounces taco seasoning mix
15 ounces pinto beans, drained
14 1/2 ounces diced tomatoes, undrained
4 1/2 ounces green chilies, chopped
2 tablespoons lime juice
10 ounces tortilla chips (restaurant style)
1 cup colby-monterey jack cheese, shredded
3/4 cup sour cream
3/4 cup chunky salsa
4 medium green onions, sliced
1/4 cup ripe olives or 1/4 cup green olives, sliced
2 tablespoons fresh cilantro, chopped
1 lime, cut into 12 wedges

Steps:

In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs.
Sprinkle with taco seasoning mix.
Top with beans, tomatoes, chilies, and lime juice.
Cover and cook on low heat setting for 7 to 8 hours.
Just before serving, place topping ingredients in individual serving dishes.
Remove chicken from slow cooker and place on cutting board.
Mash beans with slow cooker.
Shred chicken with 2 forks and return to slow cooker to mix well.
To serve, have guests place tortilla chips on serving plates.
Spoon 1/2 cup chicken mixture onto chips.
Top nachos with desired toppings.
Chicken mixture can be held on low heat setting up to 2 hours.

Nutrition Facts : Calories 331.2, Fat 14.4, SaturatedFat 4.9, Cholesterol 78.8, Sodium 340, Carbohydrate 28.6, Fiber 5.5, Sugar 3.1, Protein 23.3

EMERIL'S SHREDDED CHICKEN NACHOS

Emeril's Shredded Chicken Nachos image

Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.

Provided by Redneck Epicurean

Categories Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
2 lbs boneless skinless chicken breasts (diced into 3-inch strips)
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 (4 ounce) can chopped green chilies, drained
2 cups grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 -10 cups corn tortilla chips (I prefer flour, so I make mine at home.)
2 cups shredded monterey jack cheese
1/4 cup green onion, finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeno pepper, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing

Steps:

In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
Season the chicken pieces with the chili powder and salt and toss the evenly coat.
Add the chicken to the pan and sear for 3 minutes per side.
Add the onions to the pan and sauté for another 3 minutes.
Add the garlic to the pan and sauté for 1 minute.
Pour the chicken stock over the chicken and bring to a boil.
Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
Set aside as you prepare the nachos.
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
While whisking constantly, add the milk in a steady stream.
Add the green chilies and bring the sauce to a boil.
Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
Top with half of the chicken, and half of the Monterey Jack cheese.
Top with the remaining tortilla chips and chicken.
Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.

Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2

CHICKEN NACHOS

Chicken Nachos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons taco seasoning
2 tablespoons chili powder
4 boneless, skinless chicken breasts
1/4 cup olive oil
8 ounces tomato sauce
A few dashes hot sauce
1 large bag tortilla chips
3 cups grated Cheddar-Jack (approximately -- you may need more or less)
1/4 cup jarred jalapeno slices
1/4 cup chopped pitted black olives
3 tomatoes, finely chopped
3 green onions, green and white parts, finely chopped
1/4 cup sour cream

Steps:

Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.

Tips:

- To save time, use a rotisserie chicken instead of cooking your own. - If you don't have a slow cooker, you can cook the chicken in a Dutch oven or crock pot on low for 6-8 hours. - Be sure to drain the chicken well before shredding it. This will help to prevent the nachos from becoming soggy. - Use a variety of toppings to create your nachos. Some popular options include cheese, salsa, sour cream, guacamole, and black beans. - Get creative with your toppings! There are endless possibilities, so have fun and experiment.

Conclusion:

Shredded chicken nachos are a delicious and easy-to-make appetizer or meal. They are perfect for parties, game days, or a casual family dinner. With so many different topping options, there is something for everyone to enjoy. So next time you are looking for a quick and easy meal, give shredded chicken nachos a try. You won't be disappointed!