There’s never a bad reason to create gooey nachos. This dish is sufficiently substantial for dinner or a game day snack when topped with saucy, spicy chicken.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 Tbsp. taco seasoning
- 2 Tbsp. chili powder
- 1/4 c. olive oil
- Kosher salt, to taste
- 1 (8-oz.) can tomato sauce
- 2 c. 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.
Instructions:
Step No:01
Chili powder and taco seasoning should be evenly distributed over the chicken breasts on all sides. Mix in as much of the seasonings as you can.
Step No:02
In a big skillet over medium heat, warm the oil. Cook for about 4 minutes on each side, or until the chicken breasts are deep brown and cooked through in the center. Take out of the skillet and give it a few minutes to rest.
Step No:03
Bring the tomato sauce, boiling water, and a few dashes of spicy sauce to a simmer in the same skillet after whisking them together. Turn down the heat to maintain your warmth. Depending on the taco seasoning you use, you might need to add a little salt. Taste and adjust the seasonings.
Step No:04
Using two forks, shred the chicken; add the shredded chicken to the sauce. Toss to evenly distribute the sauce. Simmer the sauce for a few minutes after adding a little extra boiling water if it’s too thick.
Step No:05
Arrange the chips, cheese, and chicken shreds in many layers on a heat-resistant plate, then finish with a thin layer on top to assemble the nachos. Once the cheese is completely melted, microwave the dish (or, if it’s ovenproof, heat it in an oven set to 350ºF).
Step No:06
Serve straight away or top with desired additions! Take it on right away.
See Full Recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a11968/chicken-nachos/