Delicious Mexican Pulled Chicken Nachos topped with cheese and jalapeños.

Mexican Pulled Chicken Nachos

ByCasey Monroe

Why make this recipe

Mexican Pulled Chicken Nachos are a delightful dish that combines bold flavors with easy preparation. They are perfect for game day, parties, or just a cozy night in. The combination of tender, shredded chicken, gooey cheese, and crunchy chips makes each bite unforgettable. Plus, it’s a crowd-pleaser that allows everyone to personalize their nachos with toppings they love!

How to make Mexican Pulled Chicken Nachos

Ingredients:

  • 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 thighs, 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)
  • 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

Directions:

  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 and 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 few more minutes so 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 and cover 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.

How to serve Mexican Pulled Chicken Nachos

Serve your nachos warm right after preparing them. Arrange the corn chips on a large platter and pile on the flavorful shredded chicken. Guests can add their preferred toppings like avocado, sour cream, or jalapeño, making it a fun and interactive meal.

How to store Mexican Pulled Chicken Nachos

If you have leftovers, store the pulled chicken separately from the chips. Place the chicken in an airtight container in the fridge and consume it within 3-4 days. The chips can stay in their original bag, but try to consume them quickly as they can get soggy.

Tips to make Mexican Pulled Chicken Nachos

  • You can add beans for extra protein and fiber.
  • Use fresh cheese for a richer flavor and creaminess.
  • If you like it spicy, add more chipotle peppers or drizzle with hot sauce before serving.

Variation (if any)

Feel free to swap out the proteins! You can use shredded beef or even vegetables for a vegetarian version. Experiment with different cheeses or add toppings like black olives, green onions, or even pineapple for a unique twist.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before marinating and cooking.

2. What if I don’t have chipotle in adobo?
If you don’t have chipotle, you can skip it or use a pinch of cayenne pepper for a bit of heat.

3. Can I make this ahead of time?
You can prepare the chicken and store it in the fridge. Just reheat it before assembling your nachos to keep them fresh.