Chicken Nachos

By dlroos

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Taco Seasoning
• 2 Tablespoons Chili Powder
• Salt As Needed
• 1/4 cup Olive Oil
• 1 can (8 Ounces) Tomato Sauce
• 2 cups Hot Water
• Several Dashes Hot Sauce
• Good Tortilla Chips
• Cheddar Jack Cheese, Freshly Grated
• Optional: Pico De Gallo, Sour Cream, Sliced Black Olives, Sliced Green Onions, Cilantro Leaves, Guacamole, Etc.

Details

Servings 12
Preparation time 5mins
Cooking time 25mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.

Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.

Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.)

Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.

To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted.

Serve as is or add whatever extras you'd like! Dive into it immediately.