1. Cook the Pulled Chicken

To start, prepare the pulled chicken. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper. Place the chicken in the skillet and cook for 6-8 minutes per side, or until the chicken is golden brown on the outside and fully cooked through.

Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the chicken broth or water to deglaze the pan, scraping up any flavorful bits left behind from the chicken. Return the chicken to the skillet and cover. Let it simmer for about 5 minutes, allowing the chicken to absorb the flavors of the broth.

Remove the chicken from the skillet, then shred it using two forks. The chicken should be tender and easy to pull apart. Set the pulled chicken aside and keep it warm while you prepare the nachos.

2. Prepare the Nachos

While the pulled chicken is simmering, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the tortilla chips in a single, even layer on the prepared baking sheet. Make sure the chips are spread out evenly so that each chip gets some cheese and toppings.

Sprinkle the shredded cheese evenly over the chips, making sure every chip is covered with a generous amount of cheese. This step is crucial to getting that perfect melt.

3. Assemble the Nachos

Once the cheese is evenly distributed, scatter the pulled chicken over the chips. This will create a nice layer of protein, ensuring that each bite has a good amount of chicken. Next, add the diced tomatoes, chopped red onion, and sliced jalapeños on top of the cheese and chicken. The tomatoes will add freshness, the red onion will provide a crunchy bite, and the jalapeños will bring a bit of spice.

If you like your nachos a little more cheesy, you can add a little extra cheese on top of the chicken and vegetables at this point.

4. Bake the Nachos

Place the assembled nachos in the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted and bubbly, and the chips start to crisp up. Keep an eye on the nachos during the baking process to ensure they don’t burn. If you’re using a lot of toppings, you may want to add a couple of extra minutes to make sure everything gets heated through.

Once the nachos are golden and the cheese has melted, remove them from the oven.

5. Top the Nachos

Once the nachos are out of the oven, it’s time to finish them off with the fresh, cool toppings. Dollop the sour cream (or Greek yogurt) over the nachos for a creamy texture that balances the heat from the jalapeños. Add the sliced avocado on top for an extra layer of richness and a touch of freshness.

Sprinkle the chopped cilantro over the nachos for a burst of color and flavor. If you like more heat, drizzle some hot sauce over the nachos for an extra kick.

For added flavor, you can also serve the nachos with salsa or guacamole on the side for dipping.

6. Serve and Enjoy

Serve the nachos immediately, while the cheese is still warm and gooey. Grab some plates and dive into these cheesy, flavorful Pulled Chicken Nachos with all the delicious toppings. Enjoy them as an appetizer or as a main dish—either way, they’re sure to be a crowd-pleaser!