Chicken Nachos

Let‘s be simple tonight. And who doesn’t love chicken nachos? Cheese, chips, and chicken win every time.

I put 2 chicken breast in a crock pot with 1/4 cup of water, a can of diced tomatoes, 1/2 a can of green chilis and 1/3 cup of Andrew Zimmerman's Mexican Fiesta Seasoning. And yes sometimes I have to use a blend. I was having a hard time with my Mexican spices, so I bought some to learn from. With the crock pot on low, I cooked the chicken for 12 hours. When you take the chicken out, it just falls apart. Yum!!

In a sauce pan, heat 1/2 of a block of Mexican dipping cheese with 1/3 cup of milk. Make sure you get Mexican dipping cheese. The Queso Fresco is meant for sprinkling and it will not melt properly.

Heat your oven to 350 degrees. Cover a cookie sheet with aluminum foil, and spray it with cooking spray. Put your chips on the pan, and cook them for about 5 minutes, don't let them brown. This will crisp them up enough so that they won't get to soggy. With a slotted spoon scatter your chicken over the chips. Then top with your melted cheese sauce. Put the pan back into the oven until the cheese is bubbly. Enjoy!!!