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Roasted Salsa Verde Chicken Nachos

Chicken nachos are the ultimate comfort food—crispy chips topped with savory chicken and gooey melted cheese create a dish that is universally loved, ensuring that even the pickiest eaters will enjoy dinner.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breast
  • 2 bay leaves
  • 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 5 garlic cloves smashed
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 white onion halved
  • 2 cups Salsa Verde either homemade or store-bought
  • 1 15-ounce bag tortilla chips
  • 3 cups shredded pepper Jack cheese
  • Cotija cheese avocado, cilantro, and radishes (optional, for garnish)
  • Sour cream and additional salsa verde optional, for serving

Method
 

  1. In a large pot, place the chicken breast and add bay leaves, chili powder, cumin, garlic, salt, pepper, and onion. Pour in enough water to fully submerge the chicken. Bring the water to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and cook until the chicken reaches an internal temperature of 165°F, approximately 10-15 minutes.
  2. Remove the pot from the heat and let the chicken rest in the cooking liquid for 3 to 5 minutes. Drain the liquid, then shred the chicken into 1-inch pieces using two forks. Combine the shredded chicken with 1 cup of salsa verde in a large bowl, mixing thoroughly.
  3. Preheat the oven to 400°F with the rack positioned in the center.
  4. Arrange half of the tortilla chips on a rimmed sheet pan. Layer with one third of the shredded chicken mixture and 1 cup of shredded pepper Jack cheese. Repeat with the remaining chips, followed by another cup of cheese and the remaining chicken. Top with the final cup of cheese. Bake for 5-7 minutes, or until the cheese is fully melted and bubbly.
  5. After baking, garnish the nachos with crumbled Cotija cheese, sliced avocado, cilantro, and radishes, if desired. Serve with a dollop of sour cream and the remaining salsa verde for extra flavor.