- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 908
- Total Fat
- 52 g
- Saturated Fat
- 18 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 205 mg
- Sodium
- 1193 mg
- Level: Easy
- Total: 50 min
- Active: 50 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 908
- Total Fat
- 52 g
- Saturated Fat
- 18 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 62 g
- Cholesterol
- 205 mg
- Sodium
- 1193 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Football, Football, Football
