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Shredded Chicken Nachos
A simple, lime-infused marinade for chicken breasts produces flavorful and moist shredded chicken with a hint of heat. Use it atop baked nachos, which come together in just minutes.
Ingredients
- 1/2 cup chicken broth
- 2 tablespoons taco seasoning
- 2 cups salsa (your favorite kind)
- 1/4 cup freshly squeezed lime juice (about 2 small limes)
- 1/3 cup of chopped fresh cilantro (sub: fresh parlsey)
- 1 1/2 pounds boneless, skinless medium chicken breasts*
- Half bag tortilla chips (about 6-7 ounces)
- 2 cups shredded cheddar cheese
- Optional Toppings: avocado, sour cream or plain Greek yogurt, shredded cheese, salsa, lime wedges, fresh chopped cilantro, chopped tomatoes
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Instructions
- Marinate Chicken: Add the broth, taco seasoning, salsa, lime juice, and cilantro to a shallow dish or freezer bag. Stir or toss to combine. Add the chicken*, cover/seal, and place in the refrigerator to marinate for at least 1-2 hours and up to 24 hours.
- Cook Chicken: Cook using one of these methods. The chicken is done when it reaches 165°F internally and/or is no longer pink inside.
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- Bake in Oven: Preheat oven to 400°F. Bake the chicken & marinade uncovered in a glass dish for about 20-25 minutes, until done. May take longer depending on the thickness of the chicken.
- Slow Cooker: Add chicken & marinade to slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours.
- Instant Pot: Place chicken and marinade in a 6-quart Instant Pot. (Note: If using an 8-quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
- Grill: Preheat grill to medium-high heat (400-450°F) and clean the grates well. Grill the chicken cutlets for about 4-6 minutes per side, closing the lid in between flipping, until done. The cook time may be longer depending on the thickness.
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- Shred Chicken: Using two forks shred the chicken (or dice if you prefer). Place the chicken back into the juices (skip this if you grilled the chicken.) Stir it around so it picks up a lot of that flavor and stays moist.
- Broil Nachos: Cover a rimmed sheet pan with parchment or foil for easy clean up. Spread out the tortilla chips on the pan in a single layer. Top the chips evenly with the shredded chicken (use a slotted spoon to drain excess liquid) and the cheese. Place chips in a cold oven on the top rack and turn the broiler on high. Broil for 2-3 minutes or until cheese has fully melted (watch closely!). Timing will vary.
- Serve: Top with additional fresh toppings, as desired. Serve immediately.
Freeze For Later: Place the broth, taco seasoning, salsa, lime juice, cilantro, and chicken into a gallon-sized freezer bag. Seal, toss to combine, and freeze alongside a bag of shredded cheese.
Prepare From Frozen: Thaw, using one of these safe thawing methods. Follow steps 2-5.
*If grilling the chicken: Before marinating, pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. To do this, place one breast at a time inside a freezer bag and pound out.
Notes/Tips
- Shortcut: Use rotisserie chicken from the store. Shred it and toss with salsa, taco seasoning, and lime juice and heat on the stovetop or in the microwave until warmed through.
- You can use chicken thighs instead of chicken breast if you want.
- You can fully cook and shred the chicken and then freeze it for later in the sauce.
- Don’t like cilantro? No worries. Just leave it out or use fresh parsley and the recipe works fine.