6green onionssliced, white parts and tops separated
2clovesgarlicminced
1whole chicken breastcooked and shredded
Salt and pepper to taste
1cupsalsayour choice of mild or spicy
6ouncestortilla chips
8ouncesshredded Cheddar/Monterey Jack cheese blend
1/2large tomatodiced
Instructions
Preheat and prep. Start by preheating your oven to 350°F and gathering all your ingredients for a smooth cooking process.
Cook aromatics. In a skillet over medium heat, warm the canola oil. Add the white parts of the green onions and minced garlic, cooking until the onions are tender and fragrant.
Season chicken. To the skillet, add the shredded chicken, season with salt and pepper, and toss to coat evenly. Stir in the salsa and warm through.
Assemble nachos. On a large baking sheet, spread out the tortilla chips. Evenly spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and diced tomato.
Bake to perfection. Place the baking sheet in the oven and bake until the cheese is melted and bubbly, about 10 minutes.
Garnish and serve. Remove the nachos from the oven and sprinkle with the green onion tops. Serve immediately while hot and enjoy!