Best Shredded Chicken Nachos Recipes

CROCK POT SHREDDED CHICKEN NACHOS

Crock Pot Shredded Chicken Nachos image

I found this recipe on Pillsbury.com. This is a super, easy crock-pot meal. I was worried that the chicken would come out dry, so I altered the recipe by adding some chicken stock to it. I think that left the chicken moist, instead of dried out. I really hope you enjoy this recipe.

Provided by CyndiCB

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs chicken breasts, boneless, skinless
1 (1 ounce) package taco seasoning mix
1 (15 ounce) can pinto beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 1/2 ounce) can green chilies
2 tablespoons lime juice
1/4 cup low sodium chicken broth
10 ounces tortilla chips
4 ounces colby-monterey jack cheese, shredded
3/4 cup sour cream
3/4 cup salsa
1/4 cup green onion, chopped
1/4 cup black olives, sliced
2 tablespoons fresh cilantro, chopped
1 lime, cut into 12 wedges

Steps:

Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chilies, chicken stock and lime juice.
Cover; cook on Low setting for 7 to 8 hours. High setting for 4 hours.
Just before serving, place all the recommended topping ingredients in individual serving dishes (cheese, sour cream, salsa, green onions, black olives, cilantro, and limes). Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.

Nutrition Facts : Calories 774.2, Fat 38.2, SaturatedFat 12.8, Cholesterol 126.3, Sodium 810.5, Carbohydrate 61.6, Fiber 11.3, Sugar 5.9, Protein 49

EMERIL'S SHREDDED CHICKEN NACHOS

Emeril's Shredded Chicken Nachos image

Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.

Provided by Redneck Epicurean

Categories Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
2 lbs boneless skinless chicken breasts (diced into 3-inch strips)
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 (4 ounce) can chopped green chilies, drained
2 cups grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 -10 cups corn tortilla chips (I prefer flour, so I make mine at home.)
2 cups shredded monterey jack cheese
1/4 cup green onion, finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeno pepper, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing

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.

Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2

SHREDDED CHICKEN NACHOS

Shredded Chicken Nachos image

I love this recipe because not only does it make great nachos, but it also is great to make for tacos or tostadas with the leftovers. I didn't mash my beans (personal preference). This is a simple but terrific meal. Recipe courtesy of Pillsbury Christmas 2009.

Provided by AmyZoe

Categories Chicken Thigh & Leg

Time 7h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs boneless skinless chicken thighs
1 1/4 ounces taco seasoning mix
15 ounces pinto beans, drained
14 1/2 ounces diced tomatoes, undrained
4 1/2 ounces green chilies, chopped
2 tablespoons lime juice
10 ounces tortilla chips (restaurant style)
1 cup colby-monterey jack cheese, shredded
3/4 cup sour cream
3/4 cup chunky salsa
4 medium green onions, sliced
1/4 cup ripe olives or 1/4 cup green olives, sliced
2 tablespoons fresh cilantro, chopped
1 lime, cut into 12 wedges

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.

Nutrition Facts : Calories 331.2, Fat 14.4, SaturatedFat 4.9, Cholesterol 78.8, Sodium 340, Carbohydrate 28.6, Fiber 5.5, Sugar 3.1, Protein 23.3

SLOW COOKER SHREDDED CHICKEN NACHOS RECIPE - (3.9/5)

Slow Cooker Shredded Chicken Nachos Recipe - (3.9/5) image

Provided by amberwherley

Number Of Ingredients 15

Ingredients

4-6 boneless, skinless chicken breasts (frozen or thawed)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon brown sugar
2 cans Rotel tomatoes with green chiles (undrained)
Tortilla chips
Shredded cheddar cheese
Sliced jalapeno (optional)
Sliced olives (optional)
Sliced tomato (optional)
Salsa (optional)
Sour cream (optional)

Steps:

Place chicken breasts in the bottom of the slow cooker. In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes. Stir to combine and pour over chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours. After cooked, shred chicken with two forks. Serve chicken over tortilla chips and top with your favorite toppings.