Chicken Nachos

I wish I could take credit for this yummy recipe, but I can't.

Instead I have to give credit to my new and very good friend Jill.
This is a tasty meal that she prepared for us while we visited her beautiful family.

Enjoy!

Chicken Nachos

You will need:
2 or 3 large boneless skinless chicken breasts
1 stick of butter
1 jar of your favorite hot sauce
2 cans Rotel Tomatoes
1 large brick of Velveeta Cheese

Tortilla Chips
Toppings of your choice: we use sour cream, tomatoes, lettuce, salsa, fresh cilantro, jalepenos

To make:
Preheat oven to 375

Place the whole stick of butter in a 9x13 casserole dish
Place all 3 pieces of chicken in the casserole dish
Cover chicken breasts in hot sauce and use some extra sauce to cover the bottom of the pan

Bake the chicken, covered, for 1 hour

Mix Velveeta and 2 cans of Rotel Tomatoes in large bowl to be microwaved (or you could let it cook in a crock pot on low setting)
Heat until cheese is smooth and creamy

Once the chicken is cooked thoroughly use 2 forks to shred the meat. (this happens to be a pretty good arm work out!)
Let the shredded meat sit in the hot sauce and butter mixture for 10-15 minutes until cool.

Serve the chicken over tortilla chips, with salsa, cilantro, tomatoes, jalapenos, lettuce, and sour cream and smother with cheese sauce!