You can definitely doctor up the nachos however you want: pico de gallo, olives, sour cream, guacamole, cilantro…anything goes.
Author: The Pioneer Woman
- 4 whole boneless, skinless chicken breasts
- 2 tbsp taco seasoning
- 2 tbsp chili powder
- salt as needed
- ¼ cup olive oil
- 1 can (8 oz) 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.
- 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.