Easy Evening Eats: Shredded Chicken Nachos 7 years ago

Easy Evening Eats: Shredded Chicken Nachos

Being an adult is really hard and expensive.

And the mid twenties are the hardest adulting ages. You’ve graduated to wanting the finer things in life but your bank balance is still hung over from less sensible years. But luckily for you, we’re here to share some food hacks that will make life a little more indulgent but not make your pockets any lighter.


Our resident food fanatic, hostess with the mostess and aspiring food truck owner Cassie is here to share delicious and affordable evening eats. We’ll be showing you how to shop wiser and what everyday ingredients you can utilize to create amazing eats.


Shredded Chicken Nachos

You will need:

  • A chicken fillet per person
  • 2 ripe avacados
  • A lime
  • A bag of tortilla chips
  • Salsa
  • Cheddar Cheese
  • Sour Cream
  • Honey
  • Hot Sauce/Piri Piri Sauce
  • Paprika
  • Vegetable stock

Feeds 4 or 3 really hungry people.

Estimated cost per person €4.66

These are really really bloody delicious and super easy to do. Total comfort food and they go exceptionally well with a beer.


Make a roux with flour and butter. Simply put that’s basically equal parts butter and flour in a saucepan mixed together until it’s a gooey consistency. Add your vegetable stock and whisk until thickened. Add milk and a lot of cheese. Like loads of cheese.

Chop up your avocado and chuck it into a food processor with the juice of a lime if you have one. If not just mash away with a fork. Dress with finely chopped red pepper and tomato.

Grill up your chicken fillets pretty simply. Shred the cooked chicken with two forks and toss it into a big casserole dish or whatever crockery you have to hold it all. In a pot heat up a good chunk of honey, a splash of water, the hot sauce and the paprika to taste. Make it as firery as you want. Pour this beautiful concoction over the shredded chicken.

Place your tortilla chips in a big ovenproof dish and sprinkle with a bit of cheddar. Grill until the cheese has melted. This will act as a barrier between the chips and salsa to prevent sogging.


Chuck on your salsa, then chicken, guacamole sour cream and cheese sauce. Sprinkle over any remainder fire honey.