Shredded Chicken Nachos

Shredded Chicken Nachos

One of our latest tools to enter the microwave cooking game is the Microwave Pressure Cooker. It’s an unbelievably fast way to achieve flavorful, juicy meals.

Shredded Chicken Nachos

Yield: 4

Serving Size: 4 oz./115 g chicken with toppings

Shredded Chicken Nachos

Ingredients

  • 1 lb./545 g boneless skinless chicken breast
  • 10-oz./285 g jar enchilada sauce
  • ½ onion, peeled and quartered
  • ½ green bell pepper, seeded, cored and quartered
  • 4 oz./115 g tortilla chips
  • 1 cup shredded Mexican cheese blend
  • ¼ cup black olives
  • ¼ cup jalapenos
  • ¼ cup sour cream

Instructions

  1. Place chicken breasts in base of Microwave Pressure cooker. Pour enchilada sauce over chicken. Chicken should be mostly submerged in sauce.
  2. Seal and microwave on high power 15 minutes.
  3. Remove from microwave and allow pressure to release naturally until red pressure indicatory is fully lowered, about 5–10 minutes.
  4. Remove chicken to cutting board and shred using 2 forks. Return shredded chicken to Pressure Cooker based and mix with enchilada sauce.
  5. Place tortillas onto desired serving plate and top with shredded chicken mixture.
  6. Place onion and green pepper in base of Quick Chef® Pro System, fitted with blade attachment. Cover and turn handle to roughly chop. Spoon over chicken and tortillas.
  7. Add remaining toppings and serve.

1 lb./545 g boneless skinless chicken breast
10-oz./285 g jar enchilada sauce
½ onion, peeled and quartered
½ green bell pepper, seeded, cored and quartered
4 oz./115 g tortilla chips
1 cup shredded Mexican cheese blend
¼ cup black olives
¼ cup jalapenos
¼ cup sour cream
1. Place chicken breasts in base of Microwave Pressure cooker. Pour enchilada sauce over chicken. Chicken should be mostly submerged in sauce.
2. Seal and microwave on high power 15 minutes.
3. Remove from microwave and allow pressure to release naturally until red pressure indicatory is fully lowered, about 5–10 minutes.
4. Remove chicken to cutting board and shred using 2 forks. Return shredded chicken to Pressure Cooker based and mix with enchilada sauce.
5. Place tortillas onto desired serving plate and top with shredded chicken mixture.
6. Place onion and green pepper in base of Quick Chef® Pro System, fitted with blade attachment. Cover and turn handle to roughly chop. Spoon over chicken and tortillas.
7. Add remaining toppings and serve.

2 Comments

  • Sharon Gragg says:

    Hi Erica, I’m trying to find a recipe that Tupperware Reps were giving to customers years ago! It’s a Pineapple Upside Cake that you cooked in the microwave! I was given the recipe at a party & I used it for years, until one day I couldn’t find it! My grandkids don’t like cake as a rule but they loved this cake recipe & one of them requested I make 1 or more (since they are small & he does not want to share)! I have searched the web but haven’t had any luck so I’m hoping that you can help or maybe you’d know someone who could. Thanks so much.
    Sincerely,
    Sharon Gragg

  • These sound so good, thanks for sharing this delicious looking recipe.

    Simon

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