Dark's Kitchen

4 boneless, skinless, chicken breasts
2 Tbsp taco seasoning
2 Tbsp chili powder
Salt, to taste
1/4 C olive oil
1 8 oz. can tomato sauce
2 C hot water
Franks Red Hot, to taste
1 med-large bag tortilla chips
1 pkg Cheddar Jack cheese, shredded
sour cream, Optional
black olives, sliced, Optional
green Onions, sliced, Optional


Rub both sides of chicken breasts with taco seasoning and chili powder.

Heat olive oil in a skillet, over medium heat.

Cook chicken until cooked through. Remove from skillet and set aside.

Whisk in tomato sauce, hot water, and hot sauce. Bring to a gentle boil.

Reduce the heat to low and keep warm. Adjust seasonings, if needed.

Shred chicken with 2 forks or an electric mixer. Transfer into sauce mixture. Stir well to combine.

Simmer for 3-5 minutes.

Layer chips, chicken, and cheese. Repeat layers until ingredients are gone.

Bake at 350 F degrees, or microwave, until cheese is melted.

Top with sour cream, black olives, and green onions, or eat as is.
Buffalo Chicken Nachos
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