Chicken Nachos

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  16 oz Salsa, Prepared, Red, Store-Bought
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  1 tbsp Cumin, Ground
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  0.5 tsp Chipotle peppers in adobo sauce
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  1 tsp Oregano, Dried
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  1 tsp Garlic powder
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  1 tsp 1 teaspoon kosher salt
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  0.3 cup ¼ cup water
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  14.5 oz Beans, Pinto, Canned, Drained
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  8 Tortilla, Corn, 6-Inch(208g)
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  0.5 tsp ½ teaspoon kosher salt
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  6 oz Mexican Blend Cheese

  Pre-shredded Mexican blend cheese. Any store brand works.

Instructions

1. 1Cut the corn tortillas into 6 wedges each and arrange in a single layer on two baking sheets. Lightly coat with cooking spray and sprinkle with the ½ teaspoon kosher salt. Bake at 350°F for 6 minutes, then flip the chips, rotate the pans between racks, and bake for another 6–9 minutes until just beginning to turn golden brown. Remove and let cool.
2. 2Place the chicken breast, red salsa, ground cumin, chipotle peppers in adobo sauce, dried oregano, garlic powder, and ¼ cup water in a medium saucepan over medium-high heat. Stir to combine and bring to a gentle simmer.
3. 3Partially cover the pot and simmer for 12–14 minutes, stirring and flipping the chicken halfway through, until the internal temperature reaches 165°F on an instant-read thermometer.
4. 4Remove the chicken to a cutting board and shred it with two forks, then return it to the saucepan. Stir in the canned pinto beans and simmer for 2 minutes over medium heat, stirring often, until hot and slightly thickened.
5. 5Divide the cooled tortilla chips evenly into 4 airtight containers while still warm, then top each with the chicken and bean mixture and Mexican blend cheese.
6. 6Cover and refrigerate until ready to reheat. When serving, transfer to an oven-safe dish and place under the broiler for 2–3 minutes at 500°F until the cheese is melted and bubbly, watching carefully to prevent burning.