Monday, February 21, 2011

Chicken Nachoes

So we're back! We've been busy moving from the suburbs back to the city of Chicago the past few days. It's so great to finally be in the city once again, this time for good. It was hard commuting back and forth (45 mins - 1 hour one way) on the days I'm working at the restaurant. And with my husband's new job that's also in the city, we had no choice but to move back to where we truly belong. Our little one is adjusting well and he's loving all the family time we have together (versus one of us dealing with a commute.) Now that we're all unpacked and settled in, I've been too exhausted to make an elaborate meal. At times like this, I end up making snack food and playing them up to make it heartier and more filling. One of my favorite snack foods is nachos and the Chicken Nachos I made recently really hit the spot without putting much effort. If anything, it's just assembling the ingredients and serving it up. Yes, it's that easy and so good too!

This recipe calls for cooked chicken breast. Aside from cooking a chicken breast (whether it be baked, boiled or pan fried), you can take the easy route and pick up a cooked rotisserie chicken at your local grocery store. Just use the breast portion and shred. It's hard to mess up nachos so have fun with it! Feel free to add your favorite nacho toppings to suit your tastes.


Chicken Nachos
recipe adapted from AllRecipes

2 cloves garlic, crushed
1 small yellow onion, diced
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup pico de gallo salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
6 green onions, sliced, green parts only
sour cream for serving (if desired)
guacamole for serving (if desired)


Preheat oven to 350 degrees F (175 degrees C).

In a 12 inch skillet over medium heat, cook and stir the garlic and yellow onion in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.

Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend.

Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving. Serve with sour cream and guacamole if desired.