Restaurant Style Chicken Nachos
2 cloves garlic, crushed
6 green onions, sliced, white parts and
3 tablespoons canola oil
1 shredded, cooked, whole chicken
1 can black beans, drained
salt and pepper to taste
1 cup salsa
1/2 (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar
/Monterey Jack cheese blend
1/2 large tomato, diced
1 can corn, drained
Preheat oven to 350 degrees F (175 degrees C).
In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa, beans and corn
Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.