Emeril's Shredded Chicken Nachos
Every once in a great while, emeril impresses me with a dish. this was one of them. this one looked so incredibly good and rich. the cheese sauce i think was what got to me. i just can't get enough of a good cheese sauce. there are a ton of ingredients, but don't let that keep you from fixing these up. it does make quite a bit, but they'll probably go fast. be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! note: i condensed the directions down and left out the pico recipe included. i can't eat pico, but feel free to use your favorite recipe or your favorite salsa.
Steps
In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
Season the chicken pieces with the chili powder and salt and toss the evenly coat.
Add the chicken to the pan and sear for 3 minutes per side.
Add the onions to the pan and saut for another 3 minutes.
Add the garlic to the pan and saut for 1 minute.
Pour the chicken stock over the chicken and bring to a boil.
Reduce to a low heat and cover.
Continue to cook the chicken until very tender , about 1 hour.
Stir the chicken to shred it and continue to cook , covered , for another 30 minutes.
Once the chicken is cooked , stir and mash to shred the chicken meat and add the lime juice to the chicken.
Set aside as you prepare the nachos.
In a medium saucepan , melt the butter over medium-high heat and whisk in the flour.
Cook , stirring constantly , for 2 to 3 minutes , but do not allow the flour to color.
While whisking constantly , add the milk in a steady stream.
Add the green chilies and bring the sauce t.
Ingredients
olive oil, boneless skinless chicken breasts, chili powder, salt, onions, garlic, chicken stock, lime juice, unsalted butter, all-purpose flour, milk, green chilies, sharp cheddar cheese, cayenne pepper, corn tortilla chips, monterey jack cheese, green onion, sour cream, pickled jalapeno pepper, fresh cilantro leaves