I looove Nachos! It’s almost a guilty pleasure, but I don’t feel guilty so i’d say it’s just a pleasure! Every month I have book club, and we used to go to this place that had really good nachos, we switched locations so I had to create something in its wake. I think these are better than at the restaurant, and it’s super easy to prepare.
Just look at that oooey gooey cheese!
Ingredients
- 2 Chicken Breasts
- 1 Cup Chicken Broth-100% Fat Free
- 1 Cup Tomatilla Salsa with Cilantro and Olives
- 1 Can Diced Green Chile's you can get mild or spicy depending on your taste
- 3/4 cup Cheddar Cheese reduced fat
- 3/4 cup Shredded Parmesan Cheese
- 8 Cups Thick Tortilla Chips
Instructions
- Preheat oven to 375, place chicken, chicken broth, salsa and entire can of chile's in a deep baking dish and let cook for 2 hrs, or alternatively put in crock pot and turn on high for 2-3 hrs (I used the crock pot and they came out wonderful). After Chicken is cooked through, shred the chicken by puling it apart with two forks.
- Mix the shredded cheeses in bowl and set aside.
- To assemble take two cups of tortilla chips and place in a bowl, add the chicken with some chiles-I used a slotted spoon so I wouldn't get any of the liquid onto the chips-then add the cheese. The cheese will melt after a few minutes. Serve and enjoy!
All the ingredients
The bowls waiting to be eaten!
[…] blogged about my awesome book club (click here and here for the posts) and this month we are reading Lunch in Paris: A Love Story with Recipes by Elizabeth Bard that […]