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Chicken Green Chile Nachos

Apr 19, 2012 · 1 Comment

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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!

Chicken Green Chile Nachos

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Print Rate
Prep Time: 5 minutes minutes
Cook Time: 2 minutes minutes
Inactive Time: 18 minutes minutes
Total Time: 25 minutes minutes
Servings: 4

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!

 

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Appetizers/Sides, Blog Posts, Chicken, Main Meals, Recipes appetizer, chicken, Chicken green chile nachos, main meal, nachos, Recipes, sweetphi, sweetphiblog

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  1. Gluten Free Mini Almond Cakes With A Raspberry Button from Lunch in Paris | Sweetphi says:
    February 13, 2013 at 3:54 am

    […] 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 […]

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