Shredded Chicken Nachos with Pico de Gallo

Total Time:
2 hr
30 min
1 hr 30 min

6 servings

  • For the Chicken:
  • 3 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast diced into 3-inch strips
  • 4 teaspoons chili powder
  • 1 teaspoon salt
  • 2 cups thinly sliced onions
  • 1 tablespoon minced garlic
  • 2 cups chicken stock
  • 4 teaspoons fresh squeezed lime juice
  • For the Nachos:
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 small can chopped green chiles, drained
  • 2 cups grated sharp yellow Cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 8 to 10 cups corn tortillas
  • 4 cups shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup green onions finely sliced
  • 3/4 cup sour cream, for garnishing
  • 1/2 cup sliced pickled jalapenos, for garnishing
  • 2 tablespoons chopped fresh cilantro leaves, for garnishing
  • For the Pico de Gallo:
  • 1 (14-ounce) can whole tomatoes, drained
  • 1/4 cup chopped yellow onions
  • 2 tablespoons minced cilantro leaves
  • 1 jalapeno pepper, stem and seeds removed, finely chopped
  • 2 teaspoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon Emeril's Red Hot Pepper Sauce
  • 1/4 teaspoon salt
For the Chicken:
  • Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.

For the Nachos:
  • Pico de Gallo, for serving, recipe follows

  • In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

  • Preheat the oven to 400 degrees F.

  • In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.

  • Yield: 6 servings

For the Pico de Gallo:
  • In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.

  • Yield: 1 cup

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4.9 48
<div>If you're looking to impress, this is the recipe to go to.  </div><div>This recipe is so good.  I've made it several times and my family gets super excited when they hear that it's on the menu.  I make it a little less spicy for my little one and add the spices for the older ones and my husband.  The chicken is outstanding and the Pico de Gallo is so good my family sometimes ask for it when they are just having chips.  I'm more than glad to make it for them because it's simple and fresh; so much better for them than salsa from a jar.</div> item not reviewed by moderator and published
Awesome! We skipped the pico and just used salsa, but this cheese sauce is great! item not reviewed by moderator and published
This was awesome, can never go wrong with Emeril's recipes. I followed through the entire recipe with the same ingredients....out of this world!!! item not reviewed by moderator and published
I only have 30 minutes to cook this dish, so had to replaced chicken and Pico de Gallo with store bought carnita and salsa. it still taste really good! Can't wait to follow the recipe and make it again. item not reviewed by moderator and published
I make these all the time. The first time - last fall - it was very time consuming, but I've got it down to a science now. Store bought chips for one thing, although I have made lots of homemade tortilla chips in my day and they are wonderful. The first time I made this, I made the cheese sauce. I didn't like it much, it was grainy and made a mess. So I now buy jarred queso cheese; there are lots of varieties of them from white queso to queso salsa, etc. I hope it's not sacrilage to do that to one of Emeril's wonderful recipes, but it's pretty darn good! The chicken is the absolute star of the show and I cook it like this all the time for many other things. Tomorrow night the girls are coming to my deck for some margaritas and nachos. Can't wait to show off this recipe! item not reviewed by moderator and published
Super Bowl touchdown! Scored big points with my husband, son &amp; their friends! Excellent flavor in the shredded chicken. Smooth blend on the creamy sauce. A well balanced taste in every bite. item not reviewed by moderator and published
The only part I've made is the shredded chicken, and it is soooo good! I use it in enchiladas and plan to use it in BBQ chicken sandwiches! item not reviewed by moderator and published
This is my go to shredded chicken, it makes the whole house smell unbelievable! I use it for nachos, enchiladas, tacos, etc. I do add a tsp or two of cumin every batch. The pico can be made with fresh roma tomatoes as well. item not reviewed by moderator and published
Emeril's recipes are always great!.. This one was no exception! One thing I did was use store bought tortilla chips to make it easier. The chicken did have a lot of liquid so at the last 30 min. I left it un-covered. I also added a few dashes of cumin while it simmered. The flavor was great but I wasn't sure why only the first layer had queso sauce; it was a little dry on the underneath chips. I served with some hot refried beans so people could put it on top if they wanted, sour cream, scallions and pico-de-gallo. item not reviewed by moderator and published
Nachos were great, chicken was out of this world! This is a go-to ckicken recipe around this house from now on!! item not reviewed by moderator and published
so good, so good! It comes out more like a casserole, which I think is better for reheating. Yum! item not reviewed by moderator and published
Like so many others, I just made the chicken which will be my go-to recipe from now on. Next time I'll cut the salt in half, though. Stupendous! item not reviewed by moderator and published
I used beef instead and it was amazing! This is our favorite meal. It takes a litte longer to cook but well worth the wait. By far the best Nacho's I've ever had! item not reviewed by moderator and published
My family &amp; I love this recipe! Very very good! item not reviewed by moderator and published
My parents loved this chicken. I made the chicken &amp; paired it with rice and carrots. DELICIOUS. I swapped lemon for lime, decreased the garlic, and used extra broth. I added the carrots to the chicken/broth near the end so they could steam in the flavor. When ready, I poured the broth into a small pitcher and sprinkled it over the whole dish when serving. I skipped the other things because.. it was just too many steps for a new dish. I'll probably try them later. Next time, if I keep the leftover sauce to finish the dish, I will use something to thicken it, since it poured like water. item not reviewed by moderator and published
Angelia_24, While you *could* make your own tortilla chips, that would be a little more complicated. If you read down the recipe, you'll see it's a typo--later on, you're instructed to put the tortilla *chips* in the casserole. Buying chips is the easy solution. item not reviewed by moderator and published
Sounds good and I want to make these for superbowl but I have one question, this might sound stupid but do you fry the tortillas to make chips before you put in the oven or do they cook in the oven into chips? item not reviewed by moderator and published
Awesome item not reviewed by moderator and published
I used the chicken portion of this recipe to make enchiladas. They chicken was moist and easy to make however I did have a few problems: #1There was way too much juice even after following all directions and cook time. I had to drain it and think that may be the reason the chicken had less flavor. #2 the chicken had little flavor. My family likes alot of flavor and spice so I added some cumin and more chili along with diced serano peppers.The outcome was terrific! I made 40 enchiladas and has no left overs. I will try it with the nachos next tme. item not reviewed by moderator and published
This recipe is the BEST shredded chicken I've ever had. From now on, I will make shredded chicken for Mexican dishes in this manner .. flavorful and the perfect consistency, I liked the chilie sauce! I was a little skeptical, but it gave the nachos a nice creaminess. I didn't have monterey jack or sharp chedder, so I used shredded mozzarella, 3 cheese shredded Mexican mix, and shredded taco flavored cheese. It mixed well and it was good ... nice and light. Before I threw it in the oven, I added a can of refried beans, olives, fresh tomatoes, banana peppers, green onions, and some extra 3 cheese shredded mexican blend on top. I was too tired to make the pico de gallo! I just used salsa and sour cream for dipping. I was hungry the next day and I reheated the leftovers in a toaster oven. They tasted great! item not reviewed by moderator and published
I didn't make the nachos along with the chicken, but the recipe for the shredded chicken alone was AMAZING! I drained out the excess juice and put the meat into burritos along with black beans cooked with tomato, onion, bacon, and garlic, added some sour cream and casero cheese and I was in heaven! I will definitely use this chicken recipe again! Maybe it'll be enchiladas next time! item not reviewed by moderator and published
I have this recipe saved to my favorites, not for the nachos, but because I use the shredded chicken for many dishes to include tortilla soup and "mexican buffet" night where I place taco shells, soft tortillas, etc for everyone to mix up whatever tex mex dish suits them. The chicken is awesome--easy yet somewhat time consuming to cook the breasts long enough until they are "shredable". Well worth it with some homemade salsa! Enjoy! item not reviewed by moderator and published
I made the recipes exactly as specified, with the exception that I added a can of rinsed black beans in the last 15 minutes of the chicken cooking. This meal was restaurant quality! Thanks for the recipe! Regards, Lucie Toronto, Canada item not reviewed by moderator and published
This was great for individual servings. The flavors were bold yet well balanced and not too garlicy or spicy even for the whimpy folks. I was looking for a good, easy recipe for chicken nachos and I found it. Thanks Emeril. item not reviewed by moderator and published
Excellent flavor! I will use this technique for shredded chicken in many other recipes too. Chips were very soggy, like others mentioned, you needed a fork to eat them. Next time I will bake the chicken and cheese and pour the sauce over last minute. Very good- al my guests loved them! item not reviewed by moderator and published
Due to not reading the directions ahead of time and starting to cook around 8:00 PM, I halved the time for cooking the chicken and still think it turned out OK. After reading others' recommendations, I baked the chicken and the shredded cheese on top of the chips (which I didn't make myself - the thought of clumsy me deep-frying something in the kitchen makes my blood run cold), and drizzled cheese sauce over the dish for the last minute or so of cooking. It seemed to work fine - everything melted together but didn't stay in long enough to get soggy. Made way too many for the two of us, though, and now have a dish of soggy leftover nachos in my fridge. Should've stored the ingredients and made a new fresh plate a few days later. Am going to try the mac and cheese suggested below with my leftover cheese sauce. :) item not reviewed by moderator and published
I made this for my kids and they loved it. Another hit thanks again Emeril!!!!!! item not reviewed by moderator and published
My husband found this recipe and we have used it many times .. we love it .. I use it alot to make chicken encillidas.. In fact the way he makes the chicken is how i always do it now.. The flavor is amazing. item not reviewed by moderator and published
Delish. As Racheal Ray would say "Yummo!" I am so glad I tried the recipe. I watced Emeril make this dish on tv and the finished product made my mouth water! The pic on this page doesn't do justice to the real thing. It has become a family favorite, even my 2 year old loved it. item not reviewed by moderator and published
very good, all of us enjoyed. Made my own chips with corn tortillas. Fried them and added Jane's mixed up salt. item not reviewed by moderator and published
but yes, I agree it to be more like a Chicken Enchilada Casserole. I may tweak the part of putting it together next time for true nachos, but there will be a next time cause it was good. item not reviewed by moderator and published
My husband wanted something tasty to go along with his basketball viewing. He suggested chicken nachos so I researched a recipe and found this one. WE LOVED IT. The chicken was so tasty and there were tons to go around. A great treat for watching games. item not reviewed by moderator and published
Big hit. Very flavorful. Tasted like what you would find in a restaurant, only fresher and with better quality ingredients. Will definitely make again. item not reviewed by moderator and published
These nachos were very tasty, especially the chicken, however, I think I cooked the chicken a little too long. I didn't make the cheese sauce, I used regular montery jack and chedder cheese. I have used this cheese sause before for chicken enchiladas and it is very good. I will definately make this chicken again. item not reviewed by moderator and published
This dish was delicious but definitely made the chips soggy. I would rename it to a Shredded Chicken Nacho Casserole because that is really what ours ended up serving like. In the future I may bake the chicken with the cheese (sans chips) and serve in next to chips in a bowl so that the chips stay crunchy! item not reviewed by moderator and published
If your looking for a great variation on the typical chicken nachos, this is it! I made it for my husband and was very surprised that it turned out more like a casserole than a plate of nachos but none the less I can't wait to make it again! Did not see the demo episode so I wondered if I did something wrong. Oh well I will go with it anyway...we were so full we had to roll each other from the table. Rather time consuming but well worth it!! item not reviewed by moderator and published
I made this for Mother's Day as part of a Tex-Mex Fiesta for my mom and 7 other family members and friends. It was the one dish that disappeared from the table. Everyone was so full on the Nachos, they couldn't finish off the rest of the the food. My girlfriend still tlaks about this dish and her sister and kids want me to make it for them. Thanks Emeril!!!!! item not reviewed by moderator and published
This was great, the whole family loved it. I halved the recipe and we still had way too much for 3 peoples entrees so keep that in mind because of course, nachos dont keep. Thanks, will make again! item not reviewed by moderator and published
Very good, the technique for cooking the chicken would be excellent inside enchiladas as well. item not reviewed by moderator and published
I found this recipe rather difficult and time-consuming however it was very good! The chicken was very flavorful and unique! I think next time I make this I will take shortcuts and buy cheese that is already shredded to save time. I may also use Rotel instead of just chilis to add some more color and flavor to the sauce. item not reviewed by moderator and published
My family liked this, even the kids. We loved the flavor of the shredded chicken! I was on a diet, so I put the chicken on top of a whole wheat tortilla with black beans, tomatoes, a little low fat monterey cheese, and then topped it with plain yogurt, green onions and jalapenos. Yum! (for diet food). My family ate it as the recipe was written, and I did take a small taste of the sauce so I could rate it myself! It is a keeper for us. item not reviewed by moderator and published
There are 4 members of our family and we rarely all agree that a recipe is a keeper. Usually at least one of us has a negative opinion...not with this one! We all loved it. It was a bit time consuming but well worth the effort. item not reviewed by moderator and published
I used this recipe to teach two nine year old girls how to make nachos and show them some classic techniques. I followed the recipe except I used half chicken breasts and half chicken thighs (only because that's what I had on hand). The girls served the nachos to their parents and the results were rave reviews! item not reviewed by moderator and published
These chicken nachos are excellent and should please any nacho lover. Maybe I should charge admission just for a quick smell, they are that good- you gotta make some tonight. Thanks again Emeril, every recipe is top notch item not reviewed by moderator and published
My family loved this dish--i enjoyed the fact that this is "healthy junk-food" i.e. no processed ingrediants. however, after baking, i ended up with a casserole to eat in a bowl with a fork adn not finger-food nachos. Next week-for the Super Bowl- we'll have it again with just the cheese sauce on the chips (and i used tostada shells to cut back on the salt &amp; fat.) GO BEARS! item not reviewed by moderator and published
My son in law said "Best Nachos I've ever, ever ate!", and he would know! Easy, smells great and don't have to worry about leftovers, there aren't any! item not reviewed by moderator and published
My family loved them. The top remained crunchy and the inside more of a casserole but it was great. We scooped the remaining chicken and sauce with extra tortilla chips. It was great and very easy to make. Thanks! Divaindakitchen item not reviewed by moderator and published
My kids love cheese, theyll eat anything with cheese. I have always made the mexican style, you know with the beans,onions, jalapenos flavord cheese. What we call PANCHOS down here in South Texas. But since I have seen your show on chicken I can hoose whether to put in to jalapenos or not. Thank Mr Emeril I will always be your FAN of many. Love you. Amanda Ortiz item not reviewed by moderator and published

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