Ingredients

• 2 tablespoons taco seasoning
• 2 tablespoons chili powder
• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 8 ounces tomato sauce
• A few dashes hot sauce
• 1 large bag tortilla chips
• 3 cups grated Cheddar-Jack (approximately -- you may need more or less)
• 1/4 cup jarred jalapeno slices
• 1/4 cup chopped pitted black olives
• 3 tomatoes, finely chopped
• 3 green onions, green and white parts, finely chopped
• 1/4 cup sour cream

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Sprinkle the taco seasoning and chili powder all over the chicken breasts.
3. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and saute on both sides until browned, about 5 minutes per side, then remove from the skillet and set aside. To the skillet, add the tomato sauce, hot sauce and 2 cups hot water and bring to a gentle boil.
4. Shred the chicken with 2 forks, then return the shredded chicken to the liquid and simmer on low until everything is hot and bubbly.
5. Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or baking dishes. Sprinkle both with cheese and then a layer of chicken; repeat twice more with each layer getting smaller in circumference. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
6. Serve one dish as is. On the other, layer on the jalapenos, black olives, tomatoes, green onions and sour cream.