Nachos with seasoned shredded chicken and plenty of melted cheese!

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.

Mexican Pulled Chicken Nachos
Serve these nachos with any of your favourite toppings – we like a squeeze of zesty lime and jalapeños!

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.

Mexican Pulled Chicken Nachos
Fall-apart chicken is richly seasoned in Mexican spices, then shredded, covered in melted cheese and topped with avocado, sour cream and cherry tomatoes.

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 Enchiladas
Beef Burrito Bowl
Mexican Beef Casserole
Chicken Fajita Tray Bake
Mexican Pulled Pork Tacos

Print
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A bowl of crispy nachos loaded with pulled chicken, avocado, jalapeños, sour cream, tomatoes, and fresh cilantro

Mexican Pulled Chicken Nachos 

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

In Mexican Pulled Chicken Nachos, chicken is simmered in a spiced tomato sauce until tender and juicy, then shredded and served on crispy corn chips with fresh avocado, sour cream and all your favourite toppings.

  • Total Time: 40 mins
  • Yield: 4-6 1x

Ingredients

Scale

 CHICKEN

  • 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 

Instructions

  1. Place the chicken in a large bowl. Add the cumin, paprika, onion powder, oregano, salt, pepper and olive oil. Coat the chicken breasts evenly in the marinade.
  2. Heat a large, deep, heavy-based pan over medium–high heat. Add the seasoned chicken breasts and cook for 2–3 minutes on each side until browned. Remove the chicken and set aside.
  3. To the same pan, add the onion and garlic and cook for 2–3 minutes until softened. Stir in the tomato paste, chipotle in adobo (if using), and cook for an additional minute.
  4. Stir in the crushed tomatoes, chicken stock, water and sugar. Bring the mixture to a simmer, then return the chicken breasts to the pan.
  5. Cover the pan and simmer over low heat for 25–30 minutes, or until the chicken is fully cooked and tender enough to shred with your spoon or two forks. If it’s not, continue cooking. If the sauce begins to dry out and catch on the bottom of the pan, add an extra ¼ cup (60 ml) of water as needed. Remove the chicken from the sauce and shred it using two forks.
  6. Allow the sauce to simmer, uncovered, for a further few minutes so that it thickens.
  7. Return the shredded chicken to the pan, stirring it through the sauce. Turn the heat off. Sprinkle the pulled chicken with cheese. Return the lid to the pan for 1–2 minutes, or until the cheese is melted. 
  8. To serve, spread corn chips on a large serving platter. Spoon the chicken over the corn chips and top with mashed avocado, sour cream, jalapeño, coriander, cherry tomatoes, red onion and lime wedges.

Notes

Note 1 – If using thighs, cook them for 5–10 minutes longer, or until they are falling apart and can be easily shredded with two forks.

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.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Chicken, Main Course, Mexican
  • Method: Stovetop, Simmering
  • Cuisine: MexicanMexican shredded chicken, chicken tacos, shredded chicken nachos, easy Mexican chicken, shredded chicken recipe