Chicken Skillet Nachos
Author: 
Recipe Type: Main, Appetizer
Cuisine: Tex-Mex
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 servings
 
Chicken skillet nachos are topped with all the favorite fixin's and a lime crema. It's about to be your new favorite, fun meal.
Ingredients
Pulled Chicken
  • 1 Tbsp olive oil
  • 1 medium onion, diced (about 2 cups)
  • 2 large garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 - 6 oz can tomato paste + 1 can water
  • 1 - 4oz can diced green chiles
  • 1½ Tbsp white wine vinegar
  • 1 tsp sugar
  • 1½ cups chicken stock
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1½ lbs skinless, boneless chicken breasts
Lime Crema
  • Click the link above for the recipe.
Skillet Nachos
  • 1 - 10 or 12 oz bag of tortilla chips
  • Pulled chicken (recipe above)
  • 1 -15 oz can black beans, drained and rinsed
  • 1 - 7 oz bag shredded cheese (Mexican blend or cheddar)
  • Lime crema (recipe above)
  • 1 Tbsp cilantro, minced
  • 2 Tbsp scallions, sliced
  • ? cup diced tomatoes
  • 1 avocado, diced (optional)
  • 2 Tbsp pickled jalapeños, sliced (optional)
Instructions
  1. Pulled Chicken: Heat the oil over medium/high heat in a large skillet until hot but not smoking. Add the onion and cook for 3-4 mins, until the onion is golden, stirring frequently.
  2. Add the garlic and cook an additional 1-2 mins.
  3. Stir in the herbs and spices and toast for 1-2 mins. Add the tomato paste and then fill the tomato paste can with water and add that to the pan. Stir until well blended.
  4. Mix in the chiles, vinegar, sugar, stock, salt and pepper and bring to a boil.
  5. Reduce to a simmer and add the chicken breasts in a single layer and cover the chicken with the sauce.
  6. Cover and reduce the heat to very low and cook for 30 mins.
  7. Remove the chicken to a large bowl or plate and allow to cool slightly. Return the sauce to stove and heat over high heat. Bring the sauce to a boil and reduce by half, about 10 mins. Use two large forks or your hands to pull apart the chicken and shred. Stir back into the sauce.
  8. Lime Crema: Whisk together sour cream, lime juice, zest and salt.
  9. Skillet Nachos: Preheat the oven to 400 degrees. In a large (I use a 10 inch) cast iron skillet layer one half of the tortilla chips with the shredded chicken, beans, and cheese. Repeat.
  10. Bake until cheese is melted, about 10 mins.
  11. Remove pan from the oven and drizzle with the lime crema, sprinkle with cilantro, scallions, tomatoes, avocado and jalapeños
Recipe by Honest Cooking at http://honestcooking.com/chicken-skillet-nachos/