CHICKEN NACHOS

Photo by Anna R.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons taco seasoning

  • 2

    tablespoons chili powder

  • 4

    boneless, skinless chicken breasts

  • 1/4

    cup olive oil

  • 8

    ounces tomato sauce

  • A few dashes hot sauce

  • 1

    large bag tortilla chips

  • 3

    cups grated Cheddar-Jack (approximately -- you may need more or less)

  • 1/4

    cup jarred jalapeno slices

  • 1/4

    cup chopped pitted black olives

  • 3

    tomatoes, finely chopped

  • 3

    green onions, green and white parts, finely chopped

  • 1/4

    cup sour cream

Directions

Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil. Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly. Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes. Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream. Recipe courtesy of Ree Drummond

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