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5 from 3 votes
Pulled Chicken Skillet Nachos
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Pulled Chicken Skillet Nachos
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Your nacho dreams come true! Crunchy tortillas, saucy pulled chicken, beans, cheese and all of your favorite toppings get layered and baked. Pure YUM.
Course: Appetizer
Cuisine: Mexican
Keyword: nachos
Servings: 6 servings
Calories: 753 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Pulled Chicken
  • 1 Tbsp olive oil
  • 1 medium onion, diced (about 2 cups)
  • 2 large garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 6 oz tomato paste + 1 can water
  • 4 oz diced green chiles
  • 1 1/2 Tbsp white wine vinegar
  • 1 tsp sugar
  • 1 1/2 cups chicken stock
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 lbs chicken breasts, boneless, skinless
Lime Crema
  • ½ cup sour cream
  • 1 tsp lime zest
  • 1 Tbsp lime juice
  • ¼ tsp kosher salt
Skillet Nachos
  • 10 oz bag of tortilla chips
  • Pulled chicken, recipe above
  • 15 oz can black beans, drained and rinsed
  • 7 oz shredded cheese, Mexican blend or cheddar
  • Lime crema, recipe above
  • 1 Tbsp cilantro, minced
  • 2 Tbsp scallions, sliced
  • 1/3 cup tomatoes, diced
  • 1 avocado, pitted and diced (optional)
  • 2 Tbsp pickled jalapeños, sliced (optional)
Instructions
Pulled Chicken

  1. Heat the oil over medium/high heat in a large skillet until hot but not smoking. Add the onion and cook for 3-4 mins, until the onion is golden, stirring frequently.

  2. Add the garlic and cook an additional 1-2 mins.
  3. Stir in the herbs and spices and toast for 1-2 mins. Add the tomato paste and then fill the tomato paste can with water and add that to the pan. Stir until well blended.
  4. Mix in the chiles, vinegar, sugar, stock, salt and pepper and bring to a boil.
  5. Reduce to a simmer and add the chicken breasts in a single layer and cover the chicken with the sauce.
  6. Cover and reduce the heat to very low and cook for 30 mins.
  7. Remove the chicken to a large bowl or plate and allow to cool slightly. Return the sauce to stove and heat over high heat. Bring the sauce to a boil and reduce by half, about 10 mins. Use two large forks or your hands to pull apart the chicken and shred. Stir back into the sauce.
Lime Crema

  1. Whisk together sour cream, lime juice, zest and salt.

Skillet Nachos

  1. Preheat the oven to 400 degrees. In a 10 inch cast iron skillet layer one half of the tortilla chips with the shredded chicken, beans, and cheese. Repeat.

  2. Bake until cheese is melted, about 10 mins.

  3. Remove pan from the oven and drizzle with the lime crema, sprinkle with cilantro, scallions, tomatoes, avocado and jalapeños. Serve hot.

Nutrition Facts
Pulled Chicken Skillet Nachos
Amount Per Serving
Calories 753 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 11g69%
Cholesterol 115mg38%
Sodium 1482mg64%
Potassium 1464mg42%
Carbohydrates 64g21%
Fiber 13g54%
Sugar 8g9%
Protein 46g92%
Vitamin A 1445IU29%
Vitamin C 17.2mg21%
Calcium 384mg38%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.