Nachos are one of the most simplistic yet satisfying foods in this world. Combining soft with crunchy and hiding little bites of heat, oh my! Eating nachos are one my family’s favorites right now. Loading up a trusty paper plate with chicken and all the nacho toppings of your choice… To quote a Whitesnake song, “Is this love that I’m feeling?“
I like to give a choice of toppings for my chips. I hate to get stuck in the a rut when it comes to food. Plus, nachos are finger food with limitless choices. This chicken and its seasoning are amazing, and works wonders on fajitas too. I like to load mine up with chicken, cheese, more cheese, olives, refried beans, lettuce, salsa, sour cream, and maybe some jalapenos.
How do you like yours?
1 Tbsp Smoked Paprika
1 Tbsp Garlic Powder
1 Tbsp Ground Cumin
1 Tbsp Ancho Chili Powder
1 Tbsp Mexican Oregano Dried
4 Boneless skinless chicken breasts
Preheat oven to 450°.
Combine the rub ingredients in a bowl.
Line a baking pan with tin foil.
Coat and rub in the chicken breast on all sides, pour access on top the breast.
Bake for 25 minutes, temp for an internal temp of 165°.
Rest for 5 minutes.
Using 2 forks shred the chicken until finely shredded.
Top with your favorite nacho toppings. Mine are salsa, guacamole, olives, sour cream, refried beans, and of course cheese!