Pulled chicken nachos


These pulled chicken nachos are made with only a few ingredients. Chicken, barbecue sauce and salty chips is always a great idea.

35 minutes 4 people Main course
Pulled chicken nachos


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  • about 300 gram tortilla chips
  • 2 chicken breasts
  • about 175 ml barbecue sauce
  • about 200 gram kidney beans
  • 200 gram grated mozzarella
  • 2 green onions
Pulled chicken nachos ingredients
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Kitchen equipment

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  • medium-sized pan
  • 2 forks
  • oven
  • large oven dish
  • colander of sieve
  • cutting board & chef's knife


35 minutes 4 people Main course

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Preparation -- 15 minutes

Fill a medium-sized pan with water and bring to a boil. Cook the chicken breasts for about 10 to 15 minutes in the boiling water. The exact cooking time depends on the thickness of the breasts, always check if they're completely done.

Use 2 forks to create 'pulled chicken' and then also remove any excess fat or muscles. You can make your own barbecue sauce, of use store-bought sauce.

Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Drain the kidney beans and rinse them under running cold water. Rinse and chop the green onions into not to thin rings and set aside. 

Pulled chicken nachos
Pulled chicken nachos

Finishing the pulled chicken nachos -- 20 minutes

Season the pulled chicken with about 150 ml barbecue sauce. Divide the tortilla chips over the oven dish and add a large handful of grated mozzarella cheese. Then add beans and pulled chicken.

Finish with a large handful of grated mozzarella and bake for about 15 minutes in the oven. The nachos are done when the cheese has melted completely.

Serve with some extra barbecue sauce and green onions rings, enjoy!

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