Miss Kitchenista - Chicken Nachos
By: Dani - Miss Kit...
Published: Sunday, June 27, 2010 - 2:54pm

Ingredients




2 boneless skinless chicken breasts
1 package of Shredded Mexican blend cheese
1 package of Shredded Cheddar cheese
1 bag of Tortilla chips
1 package of taco seasoning

Preparation

1 Take 2 chicken breasts, season both sides with salt and pepper. 2 Put oil in pan. Fry, or grill the chicken, until no longer pink inside. 3 Preheat over to 325º. While that’s pre heating you can go ahead and shred your lettuce, dice tomatoes and onions. 4 Take the chicken from the pan, make sure it cooked though. Let it rest for about 2 mins, to get the juices back in place. Slice the chicken at an angle (to be fancy) or just shred it. 5 Optional: I used a little taco seasoning on my chicken. I put it back in the pan, with the seasoning, added some diced onion, and about 2 tbs of water.  Do this to give it that “simmered all day in the pot” taste. Like I said totally optional, but worth it. 6 Get out a baking dish, casserole dish, brownie pan if you like – I used my broiler pan. It’s big! I like BIG! Layer it with aluminum foil for easy clean up. (I hate cleaning up.) :[ 7 Began by layering your chips in a single layer. Chips, cheese, chicken, cheese. It’s all up to you, how much chips and how much cheese you got. I used a whole bag of chips. If you opted to use refried beans put them on after the chips, before the cheese. 8 Into the 325º oven for 7-10 mins. Check it frequently until you get the desired melt of the cheese. Make sure everything is nice and gooey melted. 9 Take out the oven and garnish with your toppings. 10 Toppings: tomatoes, lettuce, olives, jalapenos, onions or salsa

About


I love making these. They're simple to make, and easily feeds 2 or a crowd of people.
I have more pictures on my website.