These shredded chicken nachos are easy to make, hearty and delicious. In this take on the restaurant favorite, corn tortilla chips are loaded up with flavorful shredded chicken, black beans, corn, black olives, green onions, tomatoes, and of course, cheese.
Keyword chicken, nachos, shredded chicken
Prep Time 10minutes
Cook Time 40minutes
shredding the chicken 10minutes
Total Time 1hour
1teaspoonSalt(we use kosher salt)
¾ - 1poundChicken Breastboneless and skinless (2 breasts)
1(8 ounce) can Tomato Sauce
8-10ouncesCorn Tortilla Chips
8ouncesCheddar Cheeseshredded (or use your favorite - we use medium cheddar)
¼cupCorncanned drained and rinsed (if using frozen cooked to package directions and drained)
¼cupBlack Beansdrained and rinsed
¼cupBlack Olivessliced into rounds or chopped
Sour Creamfor serving if desired
Hot Saucefor serving if desired
Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
Brown the chicken
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side to brown.
Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.
Make the sauce
Do not wash the skillet. Set it back over medium heat. Add the tomato sauce, water and the prepared seasoning mix (chili powder, salt, garlic powder, onion powder, cumin and black pepper), stir well to combine.
When the sauce comes to a simmer return the chicken to the skillet.
Lower the heat to medium-low, cover and cook for 15-20 minutes until the chicken is cooked through (internal temperature of at least 165°F at the thickest part). Keep the sauce at a simmer, raise or lower the heat as needed. Turn the chicken about half way through the cooking time, and stir occasionally.
Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.
Shred the chicken
Place the chicken on a cutting board or pan and let it cool for a few minutes. Then shred using two forks.
Return the shredded chicken to the skillet and stir well to combine with the sauce. Leave it on low heat for a few minutes while stirring to let most or all of the sauce to be absorbed.
Let the chicken cool a bit.
Build the nachos
Preheat oven to 350°F
Add a layer of tortilla chips to a 9x13 sheet pan or shallow baking dish. Try not to overlap the chips too much but do place them close together.
Arrange about half of the shredded chicken over the tortilla chips.
Sprinkle the top evenly with half the shredded cheese.
Sprinkle with half of the toppings: corn, black beans, black olives and green onions.
Add another layer of tortilla chips, and top with the remaining chicken, cheese, corn, black beans, black olives, and green onions.
Reserve the chopped tomatoes and a few green onions to garnish when the nachos come out of the oven.
Bake the nachos for 10 minutes or so, until the cheese is melted and a few tips of the tortillas are starting to brown. Top with the chopped tomatoes and some extra chopped green onions. Serve immediately.
Serve with sour cream and hot sauce on the side if desired.
Prepare the toppings while the chicken cooks.
Hand shred the cheese it will melt better.
Use a thicker tortilla chip that will hold up to the toppings.
Use a sheet pan (9-by-13 inches) or a casserole dish that’s about the same size if you don’t have a sheet pan.