It’s one of the best days of the week – TACO TUESDAY! Yippeee! And while tacos never ever ever get old, it can be fun to switch things up a little from time to time.
And by fun, I mean delicious.
These pulled chicken skillet nachos is just the answer for that switch up. Oh my goodness my friends. You start by cooking your chicken breasts in a whole lot of flavors and spices. Then you shred it up and are left with the most perfect base for the most ultimate nachos.
From there, it’s just some solid layoring. Chips, chicken, cheese, beans. Repeat. Then comes all the lovely toppings. I went with jalapenos, tomatoes, avocado, sour cream, and cilantro. So good, so pretty, so delicious.
And the fact that they are served in a big skillet just makes them that much better. You could totally do a baking tray as well if you don’t have a cast iron skillet. Line with foil for easy clean up!
Taco Tuesday, I love you.
PULLED CHICKEN SKILLET NACHOS
Recipe adapted from What Should I Make For Dinner
1 Tbsp olive oil
1 medium onion, diced
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 (I didn’t have, just used tomato sauce and worked fine!)
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
1 10 or 12 oz bag of tortilla chips
1 15 oz can black beans, drained and rinsed
1 7 oz bag shredded cheese (Mexican blend or cheddar works)
Your choice of toppings:
1 Tbsp cilantro, minced
2 Tbsp scallions, sliced
⅓ cup diced tomatoes
1 avocado, diced
2 Tbsp jalapeños, sliced
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.Add the garlic and cook an additional 1-2 mins.
Stir in the herbs and spices and saute for 1-2 mins, until fragrant. Add the tomato paste and then fill the tomato paste can with water and add that to the pan. Stir until combined.
Mix in the chiles, vinegar, sugar, stock, salt and pepper and bring to a boil. Reduce to a simmer and add the chicken breasts in a single layer and cover the chicken with the sauce. Cover and reduce the heat to very low and cook for 30 mins.
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.
For the 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. Bake until cheese is melted, about 10 mins.
Remove pan from the oven and top with your choice of toppings!