This recipe is not really a recipe! There are no measurements and it is SOO simple! It’s inexpensive and easy! The picture above is pre-baked.. we were hungry and I forgot to get a picture of fresh out of the oven!
Cooked, Shredded Chicken (about 2 cups)
Cheese (I like Monterrey Jack)
If I’m using shredded chicken that I’ve frozen, I throw it in a pan with about 1-2 TBS of butter and thaw on med-low. Once the chicken is thawed and hot, I’ll add some taco seasoning (to your taste 1-2 tsp) and stir around for a minute or two. Next add in about 1 cup of salsa, you don’t want it too wet. Once it’s heated through, spread tortilla chips over a foil-lined sheet pan in a single layer. Layer chicken mixture on top of tortilla chips and then top with cheese. Bake at 350 for 10-15 minutes. Serve warm, right out of the oven with sour cream!
For a really quick week-night meal use a rotisserie chicken!
I usually set aside some chicken (plain) for the boys and just make theirs with only chicken and cheese. I use Marketfresh (WalMart) corn and black bean salsa that you get in the produce section.
Typically when I find bone-in chicken breast on sale, I boil it and then shred it. I can usually get 3 or 4 meals out of a large pack of 4 chicken breast. I shred the chicken and divide the chicken up into 2 cup ‘servings’. The last time I did this I used one serving for chicken noodle soup and then froze two more two-cup servings. I use those for soups/chili, spaghetti, tacos and of course nachos! And don’t forget the broth! Yum! After you shred your chicken throw the bones back in with some onion, garlic, carrots, celery (whatever you have on hand) and boil for another hour or so. YUMMY broth!
Oh and if you just happen to have any extra left in the pan.. this is what you do while the rest is baking..
I’m linking up to What’s Cooking Wednesday!