White Nachos

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Dry taco seasoning mix

  Campbell soup company, pace

  ½ cup or 21g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Tortilla chips

  Snacks, unsalted, white corn

  8 cup or 208g

• Mexican cheese

  Queso anejo

  3 cup, crumbled or 396g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

Directions

1. Lightly sear the chicken breast over medium-high heat in a pan deep enough to hold 2-3 cups of liquid. After searing, add the taco seasoning and chicken broth. Cover and simmer on medium-low heat for 20 minutes.
2. In a medium saucepan, melt the queso fresco on low heat until smooth. Start this process 5 minutes before the chicken is done simmering.
3. Shred the chicken, ensuring it has absorbed most of the liquid. Drain any excess liquid into a cup and save for flavoring leftovers. Arrange the tortilla chips on a baking sheet, top with chicken, pour the melted queso over the nachos, and broil in the oven for 2-3 minutes. Garnish with sliced green onions and serve.

Similar Foods

• Shredded Chicken White Nachos
• Beef Nachos