Note to self: Must try Chicken Nachos

My friend April RAVES about these Chicken Nachos, so naturally, I must try them. I'm saving the recipe for future use....

Nachos craving!

So, if I had to eat three foods for the rest of my life and I wouldn’t gain weight or be unhealthy, they would be: french fries, pizza, and nachos. I can’t even tell you how much I am craving nachos this week!! Tonight in honor of the UK football game, I am going to make chicken nachos. I have never made them before but I can’t wait to get home and do it! I’ll update with the recipe and pictures this evening… : )

Update: I have now made the nachos…and YUM!!!!!! These are so good. I know that there are probably countless ways to make chicken nachos. I followed a recipe on allrecipes.com and added a few things to it. We are loving these! Definitely not an every week thing but a good treat for a middle of the week football game!

Ingredients

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil (I used olive oil)
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
1/2 large tomato, diced

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Notes: I heated the chips for 5 minutes before cooking the nachos to avoid sogginess. We also added jalapenos, fat free sour cream, and I added about a teaspoon of taco seasoning to the chicken mixture. Mmmm…