Phenomenal! I made this exactly as directed (flatten chicken w/ mallet to 1/2", boil 10 min, let cool/rest 5 min, shred w/ two forks), and added jalapeños and sliced black olives. I think the ones that say they needed to add taco seasoning must not have let the chicken and salsa reduce enough. I simmered the shredded chicken and salsa mixture about 20 minutes until the juice had JUST simmered out, leaving a dry-ish mixture so as not to let the cops get soggy. Using slightly preheated cast iron fajita pans I added the chips, baked 5 min, added about 1/3 of the cheese to melt another 5 minutes (this keeps all the wetter ingredients separated from the chips), then added the chicken, remainder of the cheese, and the rest of my toppings. Let cook another 5-8min, then remove, add chopped green onions, let rest a few minutes, throw a dollop of Greek yogurt (SC replacement) on the edge of the pile, and viola! Better than ANY restaurant nachos, by FAR! All in all, I did NOT modify this recipe, just added Jalapeños and black olives along with a refined cooking technique based on others reviews. AMAZING, thank you for this recipe!
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Phenomenal! I made this exactly as directed (flatten chicken w/ mallet to 1/2", boil 10 min, ...