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Shredded Chicken Nachos with Pico de Gallo (Emeril Lagasse) Recipe

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Shredded Chicken Nachos with Pico de Gallo (Emeril Lagasse)
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Ingredients
30
Count
Nutrition
2235
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. For the Chicken:
  2. Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
  3. For the Nachos:
  4. Pico de Gallo, for serving, recipe follows
  5. In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
  6. Preheat the oven to 400 degrees F.
  7. In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.
  8. Yield: 6 servings
  9. For the Pico de Gallo:
  10. In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
  11. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2234.7 Kcal (9356 kJ)
Calories from fat 981.75 Kcal
% Daily Value*
Total Fat 109.08g 168%
Cholesterol 424.91mg 142%
Sodium 2987.35mg 124%
Potassium 1955.83mg 42%
Total Carbs 199.91g 67%
Sugars 12.92g 52%
Dietary Fiber 25.77g 103%
Protein 124.57g 249%
Vitamin C 22.8mg 38%
Vitamin A 0.9mg 30%
Iron 6mg 33%
Calcium 1385mg 138%
Amount Per 100 g
Calories 195.37 Kcal (818 kJ)
Calories from fat 85.83 Kcal
% Daily Value*
Total Fat 9.54g 168%
Cholesterol 37.15mg 142%
Sodium 261.16mg 124%
Potassium 170.98mg 42%
Total Carbs 17.48g 67%
Sugars 1.13g 52%
Dietary Fiber 2.25g 103%
Protein 10.89g 249%
Vitamin C 2mg 38%
Vitamin A 0.1mg 30%
Iron 0.5mg 33%
Calcium 121.1mg 138%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 53
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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