Shredded Nacho Chicken – 2 lbs boneless, skinless chicken breasts about 4, or thighs – 1 (14 oz) can diced tomatoes such as fire roasted tomatoes – ¾ cup water – 1 teaspoon cumin – 1 teaspoon chili powder – 1 teaspoon garlic powder – 1 teaspoon fine sea salt Nachos – 6 oz tortilla chips (a little over half of a 295 g/10 oz bag) – 1 and ½ cups nacho chicken – 2 cups white cheddar cheese – ¼ - ½ teaspoon red pepper flakes
1.
Place the tomatoes, water and seasonings in a deep large skillet or saucepan and stir. Submerge the boneless, skinless chicken breasts in the mixture and bring to a gentle boil over medium-high heat.
Remove the chicken and shred. Tip: Place the chicken in a deep bowl and use a hand mixer or in a stand mixer to shred it quickly!
Meanwhile, continue to simmer sauce until reduced, about 5 minutes. Add the shredded chicken back, stir and continue to cook until all of the liquid is absorbed by the chicken.
2.
On a large baking sheet, spread the nacho chips in a single layer, overlapping slightly.
Spoon ¾ cup of the chicken mixture over top.
And then half of the shredded cheese followed by ¼ teaspoon of red pepper flakes
Top with a second layer of chips and the second amount of toppings and cheese.
3.
Bake at 400 F for 15-20 minutes until the cheese is melted and lightly golden.
4.
Garnish with your favorite toppings