Pulled Chicken Nachos Jalapeños (Printable)

Tortilla chips layered with seasoned pulled chicken, melted cheese, jalapeños, and fresh vibrant toppings.

# What you'll need:

→ Chicken

01 - 2 large boneless skinless chicken breasts
02 - 1 teaspoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup chicken broth

→ Nachos

10 - 7 oz tortilla chips choose gluten free if needed
11 - 1 1/2 cups shredded cheddar cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 2-3 fresh jalapeños sliced thinly
14 - 1/2 red onion finely diced
15 - 1 medium tomato diced
16 - 1 small avocado diced
17 - 1/4 cup fresh cilantro chopped
18 - 1/4 cup sour cream
19 - 1 lime cut into wedges

# Directions:

01 - Preheat oven to 400°F
02 - Place chicken breasts in a medium saucepan. Rub with olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour in chicken broth.
03 - Bring to a simmer over medium heat, cover, and cook for 15–18 minutes, or until chicken is cooked through and easily shreds with a fork.
04 - Remove chicken from saucepan, shred using two forks, and toss with a few tablespoons of the cooking liquid for extra flavor and moisture.
05 - On a large baking sheet, spread tortilla chips in an even layer. Top with pulled chicken, then sprinkle both cheeses evenly over the top.
06 - Scatter sliced jalapeños and half of the diced red onion over the chips.
07 - Bake in the preheated oven for 7–10 minutes, or until cheese is melted and bubbly.
08 - Remove from oven. Top with diced tomato, avocado, remaining red onion, and chopped cilantro.
09 - Drizzle with sour cream and serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The chicken stays incredibly moist from simmering in its own spiced broth, not dry or stringy like some versions
  • You can prep everything ahead and just bake when guests arrive, making stress free entertaining actually possible
02 -
  • Do not skip tossing the shredded chicken with some of the cooking liquid, because this step prevents dry, flavorless meat
  • Layer the cheese over the chicken instead of under it, or the toppings will slide off when you try to scoop
03 -
  • Use a rimmed baking sheet to prevent cheese drips from burning in your oven
  • Let the nachos rest for about 3 minutes after baking so the cheese sets slightly and toppings stay put

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