Shredded Chicken Nachos with Pico de Gallo

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My parents loved this chicken.

I made the chicken & 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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awesome

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.