6 Servings 7 min Cook
2 Breast, bone and skin removed Chicken Breast
1/2 Cup Dry Taco Seasoning Mix
1 Cup Chicken Broth
10 Oz White Corn Tortilla Chips
12 Oz Queso Fresco
1/2 Cup chopped Onions
Lightly sear chicken breast in a pan deep enough to hold 2-3 cups liquid.
After searing, pour in taco seasoning and chicken broth.
Cover let simmer on medium low heat for 20 min.
In medium saucepan, heat queso fresco on very low heat until melted.
Do this 5 minutes before chicken is done simmering.
Shred chicken with two forks.
Chicken should have absorbed most of the liquid, drain any excess liquid into a cup and save.
This can be used to flavor any leftover chicken.
Place nachos on baking sheet and top with chicken, then pour queso over nachos and broil in oven for 2-3 minutes.
Top with chopped green onions and serve.