Shredded Chicken Nachos Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
• Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

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.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Layer up the tortilla chips in an ovenproof dish or baking tray with the chopped chicken, spring onions, cheese and pickled jalapeños. Bake for 8 mins or until the cheese is melted.
• To serve, sprinkle with the coriander and eat with your favourite accompaniments.

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.