Good Morning! It's Super Bowl Sunday! Even though my team is out of it - I still love to watch the ads and eat delicious food. We had this for dinner last night and I realized it would be a perfect Super Bowl snack or meal.
I've broken out three pieces: The chicken, jazzed up sour cream and cheese sauce.
Let's Get Crafty!
Part 1 - The Chicken:
4 chicken breasts
3 tablespoons taco seasoning (or 1 packet)
1 can rotel
1/2 can low sodium chicken broth
Seal it up in the Instant Pot and cook on manual for 20 minutes. I did it for 15 minutes and decided it needed a little more and did another 5 minutes. If you didn't want to use an Instant Pot - you could cook the chicken and then shred it up and saute with the chicken stock and taco seasoning. I love the "cooked all day" taste and texture you get from the Instant Pot with less hands on time.
Once the chicken was shredded up (reserving 1/2 cup of the sauce for the recipe below), I put it back into the Instant Pot and stirred it to get the saucy goodness all over. We only used half the chicken tonight and I see chicken tacos or a taco salad in our future.
Part 2: Sour Cream with a Twist
I like to take 1/2 cup sour cream and add some taco seasoning to it for a kick of flavor. For 1/2 cup - I added maybe 1 tablespoon and mixed it together and set in the fridge to set.
Part 3: Cheese Sauce
During the 20 minutes the chicken was cooking away in the instant pot - I got the cheese sauce going.
1/2 block velvetta (we use the one made with 2% milk)
The rest of the low sodium chicken stock
I microwaved this in 2 minute increments until it was melted and creamy.
Set it aside until the chicken is done then add:
1/2 cup hot green chiles
1/2 cup of the delicious sauce from the cooked chicken
Here are the extra fixings while layering up the nacho goodness.
From the top left going clockwise: green onions, olives, jalapenos and tomatoes.
Here's my nachos all plated up with some diced avocado added to the top at the last minute.
Thanks for stopping by! I hope everyone has a great day!
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