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Chicken Nachos
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| Prep Time |
| 15minutes |
| Cook Time |
| 15minutes |
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Ingredients
Nachos
- 1 chickenroasted, homemade or store bought
- 10oz can diced tomatoes and green chilies
- 8oz can tomato sauce
- 2large bags tortilla chipsMake sure they are sturdy, gluten free chips. I use Milagro.
- 6cups shredded cheese
Toppings
- 1/2-1cup jalapeño slices
- 1/2 – 1cup black oliveschopped
- 3 tomatoesfinely chopped
- 3 green onionsfinely chopped
- sour cream
- guacamole
- avocado
Instructions
- To roast chicken: Salt and pepper chicken. Roast at 350° until an instant read thermometer inserted into the thigh reads 165°. Allow to cool. Remove chicken meat from the bones and shred it.
- Put shredded chicken into a large sauce pan and add diced tomato with green chilies and tomato sauce.
- On medium, cook chicken mixture, stirring occasionally until the liquid is reduced and all the flavors are incorporated.
- Spread out an even layer of tortilla chips on an oven safe baking dish.
- Sprinkle chips with an even layer of cheese and then a layer of chicken.
- Sprinkle evenly with desired toppings and top with another sprinkle of cheese.
- Lay a slightly smaller second layer of chips on top of the first layer. Repeat with fillings.
- Repeat layering tortilla chips until you have 4-5 layers of chips and fillings, each slightly smaller than the one before. Finish top with more cheese.
- Heat in a 350° oven for 5-10 minutes until the cheese has completely melted.
Recipe Notes
This Chicken Nachos recipe is gluten free.
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