6 Servings 5 min Cook
2 Breast, bone and skin removed Chicken Breast
1/2 Cup Dry Taco Seasoning Mix
1 Cup Chicken Broth
10 Oz Tortilla Chips
3 Cup, crumbled Mexican Cheese
1/2 Cup chopped Onions
Lightly sear chicken breast over medium-high heat in a pan deep enough to hold 2-3 cups liquid.
After searing, pour in taco seasoning and chicken broth.
Cover and let simmer on medium-low heat for 20 minutes.
In a medium saucepan, heat queso fresco on low heat until melted.
Do this 5 minutes before chicken is done simmering.
Break chicken apart.
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 sliced green onions and serve.