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Roasted Salsa Verde Chicken Nachos

sheet pan of roasted salsa verde nachos topped with avocado and radishes
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  1 hr 10 min

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 homemade, or store-bought
  • 1 (15-ounce) bag tortilla chips
  • 3 cups shredded pepper Jack cheese

For Serving (optional)

  • 2-4 ounces crumbled Cotija cheese
  • 1 avocado, pitted and thinly sliced
  • ¼ cup loosely packed fresh cilantro leaves
  • 2 radishes, thinly sliced
  • ½ cup sour cream

Method

  1. Place the chicken in a large pot. Add the bay leaves, chili powder, cumin, garlic, salt, pepper, onion and enough water to fully submerge the chicken. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and cook until the internal temperature of the chicken has reached 165°F on an instant-read thermometer, about 10-15 minutes.

  2. Remove the pot from the heat. Let the chicken rest in the liquid for 3 to 5 minutes. Drain. Using two forks, shred the chicken into 1-inch pieces. In a large bowl, combine the chicken with 1 cup of the salsa verde.

  3. Preheat the oven to 400°F with a rack in the center position.

  4. Spread out half of the tortilla chips on a rimmed sheet pan. Top with one third of the chicken and 1 cup of the cheese. Layer on the remaining chips, 1 cup cheese, the remaining chicken, and then top with the remaining 1 cup shredded cheese. Bake for 5 to 7 minutes, or until the cheese is fully melted.

  5. Top with Cotija cheese, avocado, cilantro, and radishes, if using. Serve with sour cream, if using and the remaining salsa verde.