CHICKEN NACHOS

By shygirl

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

Details

Preparation time 10mins

Preparation

Step 1

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