1(7 oz.) bag shredded cheese (Mexican blend or cheddar)
Lime crema (recipe linked below)
1tablespoon cilantro, minced
1/3cup diced tomatoes
1avocado, diced (optional)
2tablespoons pickled jalapeños, sliced (optional)
For the Pulled Chicken: Heat the oil over medium/high heat in a large skillet until hot but not smoking. Add the onion and cook for 3-4 mins, until the onion is golden, stirring frequently.
Add the garlic and cook an additional 1-2 mins.
Stir in the herbs and spices and toast for 1-2 mins. Add the tomato paste and then fill the tomato paste can with water and add that to the pan. Stir until well blended.
Mix in the chiles, vinegar, sugar, stock, salt and pepper and bring to a boil.
Reduce to a simmer and add the chicken breasts in a single layer and cover the chicken with the sauce.
Cover and reduce the heat to very low and cook for 30 mins.
Remove the chicken to a large bowl or plate and allow to cool slightly. Return the sauce to stove and heat over high heat. Bring the sauce to a boil and reduce by half, about 10 mins. Use two large forks or your hands to pull apart the chicken and shred. Stir back into the sauce.
For the Lime Crema: Whisk together sour cream, lime juice, zest and salt.
For the Skillet Nachos: Preheat the oven to 400 degrees. In a large (I use a 10 inch) cast iron skillet layer one half of the tortilla chips with the shredded chicken, beans, and cheese. Repeat.
Bake until cheese is melted, about 10 mins.
Remove pan from the oven and drizzle with the lime crema, sprinkle with cilantro, scallions, tomatoes, avocado and jalapeños.