Friday, September 16, 2011

Shredded "Chicken" nachos

Last night for dinner I made shredded "chicken" nachos - because I am on a nacho kick! Matt really loved them as well as I and if you like spicy comfort food and have 20 minutes you will too!

Shredded "Chicken" Tacos
1 package of Trader Joe's vegan chicken strips (pulled into smaller pieces)
1 15 oz. can of pinto beans drained
1 can of Rotel (original) with juice
1 4 oz can of diced chilies
3/4 of a package of taco seasoning (or make your own blend)
2 teaspoons of lime juice
corn tortilla chips
guacamole, soy sour cream, cheeze sauce (optional)

Mix the shredded "chicken", beans, Rotel, diced chilies and taco seasoning in a lidded pot over medium heat. When it starts to bubble (10 minutes), stir it again and reduce the heat to low and let it simmer for 15 minutes. You want the moisture to evaporate till the mix becomes thick. Plate it and add salsa and any other toppings you may like and enjoy. I bet this would taste awesome over rice too!


  1. OMG don't forget the jalapenos! My husband is addicted to them. We actually left a restaurant once because he wanted nachos and they didn't have any jalapenos.

  2. Putting vegan chicken on nachos is a great idea! I'm going to have to give this a whirl. Yum!

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