This recipe is liked by 0 person(s). |
NACHOS - CHICKEN - Chicken Nachos
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Chicken Nachos Recipe courtesy of Ree Drummond 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
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-nachos.print.html?oc=linkback
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe