Roasted Salsa Verde Chicken Nachos

Story by Alyssa
Roasted Salsa Verde Chicken Nachos
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This post has been sponsored Fred Meyer. All opinions are our own, thank you for supporting the brands that we love and choose to partner with.

If you've been following The Modern Proper for any amount of time chances are you're familiar with Holly and Natalie; two amazing wives and mothers with five children between them, impeccable taste and the ability to turn every meal into something truly noteworthy. I’ve had the pleasure of working alongside these lovely ladies, as part of the TMP team for over a year now, serving as their “editor-in-chief” if you will, helping to ensure that the words and stories on The Modern Proper blog are something you all continue to enjoy.

I'm doing the best I can, one day at a time, and looking for tricks and shortcuts along the way...

I’m Alyssa; the benefactress of Natalie and Holly’s friendship, encouragement, and most importantly, their amazing food. You could call me the leach of friends. I offer little, but am always willing to take. “Oh you're making what today? What time should I be over?” It's an arrangement that's really working for me.

Even in the middle of a Tuesday, with their many children circling around them (I add my two kids to the mix as well, because I'm extra considerate) I leave their company well fed, and well loved. They continuously impress me with their reserves of energy and grace for hosting. Yeah, that's not me. And maybe that's not you. And that's okay! It's one of the reasons I love being a part of TMP and I love what we’re about. Take what you have available, do it with excellence and do it with love and you'll never go wrong. Words to live by, indeed.

Roasted Salsa Verde Chicken Nachos
Roasted Salsa Verde Chicken Nachos

Besides being the editor of TMP, here's a little more about me… I'm tired. Yeah, that's basically all you need to know. I know what you're thinking. “We’re all tired, Alyssa.” And that's probably true, but I'm not the “I'm tired, so I've been cooking the same five meals on repeat,” I'm the “I'm tired, so all my kids have eaten is yogurt and take out for three weeks.” I'm so tired that I can stretch not going grocery shopping for way too long, because it means I'll have to put on a bra and makeup and who has the energy for that? Oh, and I'm also pregnant, which helps to explain a lot of my situation. And I'm nauseous about 80% of the time. And the rest of that time I'm asleep...because you know...the tired thing. So there you have it. That's me. Oh, and I also really love to cook and eat great food, which makes everything else I just said that much worse. Feeling sorry for me yet?

Don't worry. I'm doing the best I can, one day at a time, and looking for tricks and shortcuts along the way that help me lean into “normal” (whatever pre-pregnancy with two young kids and a husband who works loooong hours normal looks like) without overdoing it. I'm trying to find Fred Meyer ClickList. A gift from God almighty I'm sure of it. A place where the drive-thru meets real food and angels sing. And I'm not saying this as one of those moms who hate grocery shopping. I actually really enjoy it. As someone who loves to spend money, it's like guilt free therapy for me. “Yes I'll have those olives and that cheese, thank you!” And I leave feeling proud of myself because...I bought groceries! But, as explained earlier, lately I just do not have it in me to get dressed, let alone enter a store. As busy moms with varying degrees of crazy going on, this is what Natalie, Holly and I love so much about accessing the ClickList website through the Fred Meyer mobile app, it solves all of that. We are still able to patronize our local Fred Meyer store, our usual products and go-to’s are there to chose from right within the app, and at a time convenient for our families we simply drive to the store, an employee runs out with the groceries, takes our payment and we are on our way. Say what!? Every time I use ClickList and head home with a carload of groceries I can't help but feel like I've just gotten away with something.

Roasted Salsa Verde Chicken Nachos
Roasted Salsa Verde Chicken Nachos

This week, I couldn't make my kids eat another drive-thru quesadilla, so I called up Natalie and she recommended these delicious chicken verde nachos. She promised they'd be easy (like pregnant and tired and nauseas easy) and they were! So I added a few extra things to my usual ClickList order and told myself “I think I can...I think I can!” And I did! And my kids and husband looked at me with little glimmers of hope in their eyes that night. Success! Tonight, dinner. Tomorrow, the world! Thank you ClickList.

Roasted Salsa Verde Chicken Nachos

Serves 4

Roasted Salsa Verde

1.5 lbs ripe tomatillos
1 medium-sized yellow onion, peeled and cut in half
1 jalepeño
1 lime, juiced
2 cloves garlic
1/2 tsp salt
1 cup loosely packed cilantro


1.5 lbs boneless, skinless chicken breast
1 onion, peeled and cut in half
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tsp chili powder
1 tbsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
8 oz pepper jack cheese, grated
2-4 oz cotija cheese
1/4 cup cilantro
1/2 cup sour cream
1 avocado, thinly sliced
2 radishes, thinly sliced
1 bag of your favorite tortilla chips


  1. Preheat oven to 450°. Arrange tomatillos, onion and jalapeno on a baking sheet and roast until charred in spots. About 30 minutes. Allow to cool slightly.
  2. In a blender or food processor add the roasted vegetables along with cilantro, lime juice, garlic cloves and salt. Pulse until all ingredients are combined, but still slightly chunky. Adjust salt and lime as needed. (If you don’t want your salsa to be hot, seed the pepper prior to roasting.)
  3. Cover and refrigerate until ready to use. Can be stored for up to 2 weeks.
  4. In a medium sized pot add chicken breasts and enough water to cover. Add bay leaves, chili powder, cumin, garlic, salt, pepper and onion. Bring to a boil and then reduce to simmer. Continue to simmer for 25 minutes, or until chicken is cooked through.
  5. Remove chicken from the pot and allow to cool slightly. Using two forks, shred the chicken completely. Toss with half of the salsa verde and set aside.
  6. Preheat oven to a low broil.
  7. On a large baking sheet spread out chips and sprinkle with the pepper jack cheese. Top with chicken and broil until cheese melts. About 5 minutes. (Keep a close eye though, oven’s very in temperature.)
  8. Top with cotija cheese, avocado, cilantro, radishes and serve with sour cream and extra salsa verde. Enjoy!