I’m so sorry I’ve been away. I haven’t stopped thinking about you or reading my comments, however. And, believe it or not, I have still been eating. Shocking, I know.
We are mostly moved into our new home and I am now more than half-way done with my first two classes. Few.
Oh! And Savannah will be one year old in less than a month. Can you believe it?
Things have started getting very rushed in our house, with school and work and the daily grind. So, I’ve been trying to think of some tasty, quick weeknight meals.
‘Cuz, let’s face it: There are times when you can make Chicken Pot Pies and Shredded Tri Tip Tacos and there are times when you just can’t. Lately, our weekdays have been more on the “can’t” side. Sniff. Sniff.
One such quick meal I really enjoy is Shredded Chicken Nachos.
These nachos have a very good YTPT ratio (Yumminess To Preparation Time). What? It’s totally a thing. Plus, you can substitute all sorts of ingredients to make it your own special way.
Thank you all for your support and continued visits!
Shredded Chicken Nachos
Makes 4-6 servings
4 cups chicken stock
1 boneless, skinless chicken breast (may remove or substitute beef to shred, if desired)
1 bag (7-10 oz) tortilla chips
1 can (16 oz) pinto beans (can substitute black beans), drained
1 1/2 cups cheddar cheese, grated, divided in half
1 1/2 cups Monterrey jack cheese, grated, divided in half
1 can (5.57 oz) olives, sliced
2-3 green onions, sliced
Optional: sour cream, guacamole (or thinly sliced avocado), salsa
Preheat oven to 350 degrees.
Heat chicken stock over medium-high heat until boiling. Add chicken breast to stock and cook over medium heat until cooked through, approximately 20 minutes. Once cooked through, remove from stock and allow to cool. Set aside.
Spread a thick layering of tortilla chips over a 2-3 qt. (roughly 16 X 9 X 2) casserole dish. Using two forks, shred the chicken breast by holding one fork steady and slowly scraping with the other fork, prongs faced backwards, away from the other fork. Alternatively, you could chop the chicken into small cubes.
Over the tortilla chips, spread the beans evenly. Next, spread half the cheddar and half the Monterrey cheeses over the dish, reserving the remaining cheese for the top. Evenly sprinkle the shredded chicken, followed by the sliced green onions over the cheese. Cover the cheese layer with the sliced olives. Add the remaining cheese over the entire dish as the final layer.
Place dish in oven, uncovered, for 15-20 minutes or until the cheese is well-melted and the entire dish is heated through. Enjoy with a dollop of sour cream, some salsa or sliced avocados, if desired.