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Shredded Chicken Nachos

Shredded Chicken Nachos

Preparation time: 10 min.

Cooking time: 15min

Standing time: 10 min.

Difficulty: easy

Ingredients (3 people):

  • 450 g boneless skinless chicken breast (±1 lb)
  • 285 g jar enchilada sauce (±10 oz)
  • 115 g tortilla chips (±4 oz)
  • 1/2 onion (small diced)
  • 1/2 green bell pepper (seeded and small diced)
  • 100 g shredded Mexican cheese blend (±1 cup)
  • 35 g sliced black olives (±¼ cup)
  • 35 g sliced fresh or pickled jalapenos (±¼ cup)
  • 60 g sour cream (±¼ cup)

Preparation:

  • Place chicken breasts in Micro Pressure Cooker. Pour enchilada sauce over chicken. Chicken should be mostly submerged in sauce.

  • Securely cover and lock Pressure Cooker. Microwave for 15 min. at 900 watts.

  • Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx. 10 min., then unlock and remove cover.

  • Remove chicken to cutting board and shred using 2 forks. Return shredded chicken to Pressure Cooker and mix with enchilada sauce.

  • Place tortillas onto desired serving plate and top with shredded chicken mixture.

  • Sprinkle remaining toppings over chicken and serve.

Additional Note:

Popcorn

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