Nacho Chicken

This is a fun and delicious dish for Purim. It’s a little wild in appearance and full of flavor. My kids like it as a weeknight meal too.
Serves 6

2 tablespoons taco seasoning (from the Ortega seasoning package)
2 tablespoons chili powder
6 boneless, skinless chicken breasts
1/4 cup olive oil
8 ounces tomato sauce
A few dashes hot sauce or S’riracha sacue
1 large bag tortilla chips
1/4 cup jarred jalapeno slices or 1 jalapeno, seeded and sliced (be careful when handling jalapenos, the spiciness will get into your skin and then burn, use gloves or a paper towel to protect your fingers)
1/4 cup chopped pitted black olives
3 tomatoes, finely chopped
3 green onions, green and white parts, finely chopped
1/4 cup Tofutti sour cream, optional
Guacamole, optional
Cilantro, optional

Preheat the oven to 350 degrees F. Mix the taco seasoning and chili powder in a small dish and then rub all over the chicken breasts on both sides.

Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and brown on both sides, about 4 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.

Crumble about 2 cups of tortilla chips on a platter. Place chicken on top. Crumble a generous amount of chips on top of chicken. Sprinkle with jalapenos, olives, tomatoes and green onions. Place dollops of Tofutti sour cream, guacamole and cilantro on top, if using.

Alternatively, for a shredded nacho dish: Shred the chicken with 2 forks, then return the shredded chicken to the tomato sauce liquid and simmer on low until everything is hot and bubbly.

Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle a layer of chicken and sauce; repeat twice more with each layer getting smaller in circumference. Layer on the jalapenos, black olives, tomatoes, green onions on the top, then add dollops of Tofutti sour cream, guacamole, and cilatnro.

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