Chipotle Braised Chicken Nachos

It’s Taco Week here at the house!  This loosely translate to: Nachos, Fajitas, Fundido, and Tacos.  Nick and I are looking forward to good eats and delicious treats! Packed with flavor in every bit, these Chipotle Braised Chicken Nachos really hit the spot!

INGREDIENTS

2 Tbsp extra virgin olive oil
1 pound boneless skinless chicken breasts
2 cloves garlic, minced or grated
1-2 chipotle peppers in adobo, chopped, use more or less to your taste
2 tsp smoked paprika
1 Tbsp honey
Salt
1/2 cup hard cider or your favorite beer
1 cup red enchilada sauce
1 large bag tortilla chips
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese

For the Avocado Salsa:

1 avocado, diced
1 jalapeño, seeded and chopped
juice of 1 lime
1/4 cup fresh cilantro, chopped
Salt

DIRECTIONS

• In a medium bowl, combine the chicken, 1 tablespoon olive oil, garlic, chipotle peppers, paprika, honey, and a pinch of salt. Toss well to combine, making sure all the chicken gets coated in seasonings.

• Heat the remaining olive oil in a large brasier or dutch oven over medium high heat. When the oil shimmers, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat to low and pour in the beer and 1/2 cup enchilada sauce, partially cover and simmer for 15-20 minutes or until the chicken is tender and cooked through.

• Shred the chicken with 2 forks and continue to cook another 5 minutes or until the sauce thickens around the chicken. If desired, add the remaining 1/4 cup enchilada sauce. Remove from the heat. 

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 

• To assemble, layer the chips, chicken, and cheeses on the prepared baking sheet in an even layer, being sure to not over crowd the pan. Transfer to the oven and bake for 10 minutes or until the cheese is melted. 

• Meanwhile, make the avocado salsa. In a medium bowl, combine all ingredients. 

• Top the nachos with the avocado salsa. Serve immediately.