Cupcakes and Sarcasm

Shredded Chicken Nachos

The most perfect nachos for any occasion.

Servings	Prep Time
6Servings	30Minutes

Cook Time

10Minutes

Servings	Prep Time
6Servings	30Minutes

Cook Time

10Minutes

Ingredients

For the Simple Guacamole

2 Avocados

For the Quick Queso

For the Shredded Chicken

2 Large Boneless, Skinless Chicken Breasts
2Tbsp Unsalted Butter, melted
2Tsp Garlic Powder
2Tsp Onion Powder
2Tsp Paprika
2 Tsp Salt
2Tsp Black Pepper

For the Nachos

Tortilla Chips
2 Jalapeños, sliced thinlyRemove seeds for less spice, if desired
1/2Cup Fresh or Frozen Corn
1/2Cup Canned Black Beans, drained and rinsed
1/2Cup Red Onion, diced
1/4Cup Chopped Fresh Cilantro
For Serving: Salsa, Sour CreamOptional

Instructions

First prepare the shredded chicken. Preheat oven to 450 degrees and line a sheetpan with foil for easy cleanup. Combine all of the spices from the shredded chicken group into a small bowl and stir. Brush half of the melted butter onto the chicken breasts and sprinkle with half of the seasoning mix. Flip the chicken over and repeat with the rest of the butter and seasoning. Bake for 20-25 minutes until the chicken is cooked through and reaches and internal temperature of 165 degrees. Cooking time will vary based on thickness of chicken.
When chicken is cooked, let cool for a few minutes and then shred. Lower your oven heat to 350 degrees.
Now prepare the simple guacamole. Roughly mash 2 avocados in a medium bowl with a fork. Squeeze in the lime juice and stir. Add salt and cilantro and gently stir together and set aside.
Now prepare the queso. In a saucepan over medium heat, add the sliced American cheese and milk. Stir constantly until the cheese has melted into the milk and is smooth in consistency, about 5 minutes. Add the taco seasoning, stir and remove from heat.
Discard the foil on the sheetpan from cooking the chicken. Re-line the sheetpan with a fresh sheet of foil. Lay tortilla chips out onto the sheetpan, trying not to overlap too much.
Add a drizzling of the queso so that the other ingredients will stick to the chips. Sprinkle on the red onion, black beans and corn. Then add the shredded chicken and the sliced jalapeños. Drizzle on more of the queso.
Bake in the oven for about 10-15 minutes until all of the ingredients are heated through and the chips are toasted.
Dollop large spoonfuls of the guacamole over the nachos and sprinkle with fresh chopped cilantro. Serve with salsa and sour cream, if desired.

Related