Chicken Nachos

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The best shredded chicken nachos with toppings galore! Cheesy and crispy with juicy chicken and beans, cooked on a sheet pan to keep it easy.

Prep: 10

Cook: 30

Total: 40

Servings: servings

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Ingredients

For the Chicken:

1 ¼ pounds boneless, skinless chicken thighs or breasts
1 (16-ounce) jar prepared salsa choose mild, medium or spicy, depending upon your heat preference
1 tablespoon ground cumin
½ to 1 teaspoon ground chipotle chili pepper 1 teaspoon will have more of a kick
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ cup water
1 (14.5-ounce) can low sodium pinto beans rinsed and drained

For the Baked Tortilla Chips (or swap your favorite store bought tortilla chips):

8 yellow corn tortillas
Cooking spray
½ teaspoon kosher salt

For Topping:

6 ounces Mexican blend cheese
Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream

Instructions

Place the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine, then bring to a gentle simmer. Partially cover the pot, then simmer for 12 to 14 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Halfway through, use a large spoon to turn the chicken over and spoon some of the salsa mixture over the top.
With two forks, shred the chicken on a cutting board (or directly in the pot). Stir it back into the salsa mixture. Stir in the pinto beans. Let simmer for 2 minutes, stirring often, until hot and slightly thickened.
Bake the chips: Preheat your oven to 350°F. Cut each tortilla into 6 wedges (I cut mine in half, then slice each half into three evenly sized wedges), then arrange in a single layer on two ungreased baking sheets.
Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip the chips. Lightly coat with cooking spray and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.

Notes

TO STORE: Refrigerate leftover nachos in an airtight storage container for up to 2 days. If possible, store the toppings separately from the tortilla chips. Store the tortilla chips in an airtight storage container at room temperature.
TO REHEAT: Rewarm nachos on a baking sheet in the oven at 350°F or in the microwave.
TO FREEZE: Freeze the chicken mixture only in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. You can also freeze any unused corn tortillas.

Nutrition

Serving: 1(of 4) without additional toppingsCalories: 522kcalCarbohydrates: 50gProtein: 50gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 117mgPotassium: 1284mgFiber: 11gSugar: 6gVitamin A: 939IUVitamin C: 5mgCalcium: 643mgIron: 4mg