Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.
Ingredients
- skinless, boneless chicken breast halves: 2 piece (chopped)
- vegetable oil: 2 Tbsp
- cayenne pepper: 1 tsp (to taste)
- corn tortilla chips: 1 pack (12 ounce pack, or as needed)
- Mexican-style cheese blend: 1 pack (8 ounce pack, shredded)
- green chilies: 1 can (7 ounce can, drained, diced)
Metric Conversion
Stages of cooking
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In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
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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.
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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.
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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.
