Shredded Chicken Nachos

A pan of Pulled Chicken Nachos sitting on a metal trivet.

Shredded Chicken Nachos is an easy family favorite recipe. Loaded with mouthwatering toppings like Homemade Guacamole, Pico de Gallo, Jack Cheese and sour cream. This dinner is crunchy, tasty and completely satisfying.

Course Dinner or Appetizer

Cuisine American

Keyword Chicken Nachos, Pulled Chicken Nachos, Shredded Chicken Nachos

Prep Time 10

Cook Time 10

Servings servings

Author Heather

Ingredients

1 Air Fryer Boneless Chicken Breasts recipe *shredded, see Recipe Note #1 below
16 ounce restaurant-style torilla chips
3 cups shredded Pepper Jack cheese * or Monterey Jack cheese, about 12 ounces. See Note #2 below
1 15 ounce can black beans *drained and rinsed
1 cup sweet frozen corn *defrosted
1 Pico de Gallo recipe *or 1 (15 ounce) container favorite salsa
1 Homemade Guacamole recipe
8 ounce sour cream

Additional Garnish Options

cilantro
jalapeño slices

Instructions

Prepare Guacamole. See Note #3 below.
Prepare Pico de Gallo. See Note #4 below.
Measure frozen corn and place at room temperature to defrost while cooking chicken.
Prepare Air Fryer Boneless Chicken Breasts (oven instructions included). See Note #1 for recommended chicken seasoning.
Once the chicken is cooked shred by placing in the bowl of a stand mixer using the flat beater attachment. Start the mixer on the lowest speed and increase speed until desired shredded consistency is achieved.
Preheat oven to 350℉ and line a rimmed sheet pan or roasting pan with parchment paper.
While chicken is cooking, grate cheese using a food processor with the shredding disc attachment or by hand using a box grater.
Drain and rinse black beans.
On the prepared sheet pan place an even layer of chips followed with a layer of cheese, chicken, corn and then black beans. Bake until cheese is melted, approximately 5-10 minutes. See Note #5 below.
Garnish with spoonfuls of Pico de Gallo, guacamole, sour cream, fresh cilantro and sliced jalapeño.

Notes

Recipe Notes

Note #1- Oven instructions are within the recipe post for those who do not have an Air Fryer.

I recommend using the Mexican Chicken Seasoning of:

1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon real chili powder

One small rotisserie chicken that is shredded and deboned may also be used in place of Air Fryer Boneless Chicken Breasts recipe.

Note #2- Pre-grated cheese is best avoided if at all possible because of the added stabilizers that hinders how well the cheese melts.

Note #3- Store bought guacamole may be used. However, when making from scratch this guacamole can be made in advance and stored in an air tight container in the refrigerator. It is best when eaten within a day. Preparation time for this guacamole recipe is approximately 20 minutes.

Note #4- Similarly to the guacamole, store bought Pico de Gallo may be used. However, this Pico de Gallo recipe stores beautifully in the refrigerator for up to 3-4 days and takes approximately 10 minutes to make.

Note #5- When doing multiple layers, bake after each additional layer of chips to ensure that the cheese is evenly melted throughout.