Shredded Chicken Nachos

Serves 2

As a lover of Mexican food it was inevitable a recipe was going to find its way on to my blog sooner rather than later!

However, before you go ahead and start following the recipe, please remember their are no rights and wrongs with cooking. No one has ever taught me how to cook, I have never had classes so this is all from watching others and learning my way around my own kitchen.

Do not be afraid to mix up a recipe whether that’s because of food preference, intolerances, budget or even just to try something different. You never know you might find your new favourite combination.

Prep time: 10 minutes

Cook time: 10 minutes


2 chicken breasts, cut into chunks
1 share bag tortilla chips
Chorizo torn into small pieces (You can either use a ring or packet chorizo)
1 small red onion, diced
1 salad tomato, diced
1 small avocado, diced
15 green olives, pitted and quartered
50g cheddar
Optional: Paprika and black pepper


Step One:

Preheat the oven to 200c/180c fan oven.
Cut off any fat/veins from the chicken breasts and slice them in half.

*TIP: Ensure the chicken breast is cut to around the same thickness to avoid uneven cooking*

Step Two:

Line a baking sheet with tin foil.
Place the chicken on top of the foil and season with paprika and black pepper.

Step Three:

Wrap the chicken in a parcel and put into the oven for 15 minutes.

*TIP: Make sure the tin foil is wrapped securely to ensure the chicken cooks in its juices*

Take the chicken from the oven, open the top of the foil and cook for a further 10 minutes.

*If for some reason the chicken is not fully cooked, keep cooking for 5 minute intervals until the chicken is completely white inside*

Step Four:

Whilst the chicken is cooking in the oven. Prepare the nacho toppings.

*I went for red onion, tomato, avocado, olives and chorizo*

Step Five:

Once the chicken is cooked, hold it rigid using a knife and use a fork to shred.

Step Six:

Heat the grill to 170c/150c fan oven.
Pop the tortilla chips into an oven proof dish.
Scatter the prepared toppings over the chips and cover with grated cheese.
Place under the grill for 5-10 minutes until the cheese has melted.

*TIP: Don’t be afraid to use different cheeses on top of your nachos – some of my personal favourites are mexicana (spicy) cheese or smoked cheese.

and voila…your shredded chicken nachos are ready to eat.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s