This Mexican Pulled Chicken Nachos is INSANELY delicious! It might be the best nachos recipe I’ve ever tried … Chicken breasts are richly seasoned with Mexican flavours, then cooked in a tomato sauce until melt-in-the-mouth tender. The chicken is then shredded, mixed with luscious melted cheese, then served on crunchy corn chips with creamy avocado and sour cream and fresh herbs, lime and cherry tomatoes. Although the chicken does need 30 minutes to simmer on the stovetop, you only need one pan and the prep is simple. You can add as many or as few toppings as you want and they are customisable – I’ve made some suggestions below. The dish uses chicken breast, which is great as my kids prefer that cut, but the way it’s prepared in this recipe means it cooks down until meltingly tender – there is no rubbery chicken in sight! Once you’ve made the pulled chicken for this dish, you’re going to want to use it in everything! I can highly recommend serving it in tacos, burritos or enchiladas. Better yet, the chicken can be frozen, so it’s a great one to make in bulk for when you need it for super quick weeknight family dinners.
Can I make this recipe in a slow-cooker?
Yes, you can! To make this in a slow-cooker, combine all the ingredients, except for the shredded cheese and toppings, in a slow-cooker. Cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender enough to shred. Stir in the cheese just before serving, or melt it on top of the nachos.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work just as well as breasts in this recipe. Cook them for 5–10 minutes longer, or until they are falling apart and can be easily shredded with two forks.
What other toppings can I add to my nachos?
Popular options include pickled jalapeños, guacamole, black beans, salsa, corn, shredded lettuce or even some crumbled feta.
What can I do with the leftover Mexican pulled chicken?
The leftover chicken can be repurposed in so many ways! Use it for tacos, quesadillas, burritos, or even in a salad with your favourite Mexican sides (think rice, salads and guacamole!).
Watch how to make Mexican Pulled Chicken Nachos
What are some other easy one-pan Tex-Mex/Mexican recipes?
If you enjoyed Mexican Pulled Chicken Nachos, I think you’ll love: One-pan Cheesy Beef EnchiladasBeef Burrito BowlMexican Beef CasseroleChicken Fajita Tray BakeMexican Pulled Pork Tacos 5 from 3 reviews
600 g (1 lb 5 oz) boneless, skinless chicken breast (roughly 2 large or 3 small chicken breasts – can be substituted with boneless, skinless chicken thigh, see note 1) 2 tsp ground cumin 2 tsp sweet paprika 1 tsp onion powder 1 tsp dried oregano 1 tsp sea salt flakes ½ tsp cracked black pepper 1 large onion, finely diced 1 tsp freshly minced garlic ¼ cup (60 ml) extra-virgin olive oil 1 tbsp tomato paste (concentrated puree) 1 tbsp chipotle in adobo (optional) 400 g (14 oz) canned crushed tomatoes 1½ cups (375 ml) chicken stock ¼ cup (60 ml) water 1 tsp sugar 2 cups (250 g) shredded cheddar (or a Mexican cheese blend)
TO SERVE
250 g (9 oz) corn chips 2 avocados, mashed with 1 tbsp lime juice ½ cup (125 g) sour cream 1 jalapeño, sliced (optional) ¼ bunch coriander (cilantro), roughly chopped (optional) ½ cup cherry tomatoes, cut into quarters 1 red onion, finely diced 1 lime, cut into wedges
Make Ahead
You can prepare the shredded chicken ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the microwave before serving.
Leftovers
Store any leftover chicken in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight, then reheat in a pan or the microwave.
