Chicken Cheese Nachos Food

SHEET PAN CHICKEN NACHOS

Steps:

• Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
• Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
• Preheat the oven to 425°F and set two racks in the center of the oven.
• Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
• Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
• Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
• Note: The nutritional information does not include the optional ingredients for serving.

CHICKEN NACHOS

Steps:

• Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasonings 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.
• In the same skillet, whisk in the tomato sauce, hot water, and several dashes of hot sauce and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (you may need to add a little salt, depending on the taco seasoning you use).
• Shred the chicken using two forks, then transfer the shredded chicken to the sauce. Toss to coat it in the sauce. If the sauce is too thick, add a little more hot water and allow to simmer for a few minutes.
• To build the nachos, layer the chips, cheese, and shredded chicken on a dish in several layers, ending with a small layer on top. Microwave the dish (or place 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.

CHICKEN NACHOS

Steps:

• 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.

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.