Emeril's Shredded Chicken Nachos

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 2 lbs boneless skinless chicken breasts (diced into 3-inch strips)
• 4 teaspoons chili powder
• 1 teaspoon salt
• 2 cups thinly sliced onions
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 4 teaspoons fresh squeezed lime juice
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1 (4 ounce) can chopped green chilies, drained
• 2 cups grated sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 8 -10 cups corn tortilla chips (i prefer flour, so i make mine at home.)
• 2 cups shredded monterey jack cheese
• 1/4 cup green onion, finely sliced
• 3/4 cup sour cream, for garnishing
• 1/2 cup sliced pickled jalapeno pepper, for garnishing
• 2 tablespoons chopped fresh cilantro leaves, for garnishing

Recipe

• 1 in a 3-quart saucepan with lid heat the oil to the pan to medium-high.
• 2 season the chicken pieces with the chili powder and salt and toss the evenly coat.
• 3 add the chicken to the pan and sear for 3 minutes per side.
• 4 add the onions to the pan and sauté for another 3 minutes.
• 5 add the garlic to the pan and sauté for 1 minute.
• 6 pour the chicken stock over the chicken and bring to a boil.
• 7 reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
• 8 stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
• 9 once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
• 10 set aside as you prepare the nachos.
• 11 in a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
• 12 cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
• 13 while whisking constantly, add the milk in a steady stream.
• 14 add the green chilies and bring the sauce to a boil.
• 15 cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
• 16 add the cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
• 17 cover and remove from the heat.
• 18 preheat the oven to 400 degrees f.
• 19 in a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
• 20 top with half of the chicken, and half of the monterey jack cheese.
• 21 top with the remaining tortilla chips and chicken.
• 22 pour the hot cheese sauce over the chicken, then evenly spread the remaining grated monterey jack over the top.
• 23 bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
• 24 garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.