Chicken Tinga Nachos

Servings: 6

Ingredients

Chicken Tinga

• 1 lb. boneless skinless chicken breast
• 2 Tbsp. Cooking Oil of choice
• 1 tsp Chef Merito® Lemon Pepper
• 1 tsp salt
• 1 tsp Chef Merito® Garlic Powder
• 1 tsp onion powder
• ½ tsp ground cumin
• ½ tsp dried Mexican oregano
• 1 Tbsp. Chef Merito® Adobo para Carne con chili
• 2 chipotle peppers in adobo sauce
• 1 Tbsp. chicken bouillon powder
• 1 ½ cups water
• 1 clove fresh garlic
• 1 Roma tomato
• ½ small onion, thinly sliced

Nacho Toppings

• 1 bag restaurant style tortilla chips
• 1 cup Chef Merito® Chicken Tinga
• 1 green onion, chopped
• ½ tomato, chopped
• ¼ cup cilantro, chopped
• ½ cup black beans, cooked
• ¼ cup Mexican sour cream
• ¼ cup fresh Jalapeños, sliced
• 1 cup Nacho Cheese, warm
• ¼ cup cotija cheese

Preparation

1. Preheat the oven to 400°F. Place chicken breast in a bowl, add Chef Merito® Lemon Pepper, oregano, Chef Merito® Garlic Powder, onion powder, and oil. Mix well.
2. Place the seasoned chicken on a baking sheet and bake in the oven for 15 to 20 minutes. Set aside to cool.

Sauce

3. Place water, tomato, chicken bouillon, fresh garlic, Chef Merito® Adobo para Carne con chili, and chipotle peppers in a blender and blend for 2 minutes.
4. Heat a saucepan over medium-low heat, add oil and sliced white onions, and sauté for 2 minutes. Add the sauce to the saucepan and let it simmer for 10 minutes.
5. While the sauce simmers, shred or chop the cooled chicken breast. Add the shredded or chopped chicken to the sauce and let it simmer for 3 minutes.
6. Place the tortilla chips in a large bowl, add the beans, and then top with nacho cheese, Chef Merito® Chicken Tinga, cilantro, jalapeños, chopped tomato, chopped green onion, sour cream, and cotija cheese.
7. Serve and enjoy.