Chicken Nachos

Everyone needs a go-to nacho recipe. Change up this chicken version by using leftover shredded pork or brisket, with barbecue sauce instead of salsa.

Prep/Total time: 30 min.     Makes: 8 servings

• 6 c. nacho tortilla chips
• 1/4 c. finely chopped onion
• 3 garlic cloves, minced
• 1 Tbs. canola oil
• 3 c. shredded cooked chicken breasts
• 2 Tbs. taco seasoning
• 1 c. salsa
• 1 c. (4 oz.) shredded Colby-Monterey Jack cheese
• 1 plum tomato, seeded and diced
• 2 green onions, chopped

1. Arrange tortilla chips on a 12 in. pizza pan coated with cooking spray. In a large skillet, cook and stir onion and garlic in oil until tender. add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. Bake at 350 degrees for 10-14 min. or until cheese is melted. Top with tomato and green onions.