Ultimate Chicken Nachos

Ingredients:
Nachos:
shredded chicken
sour cream
guacamole
tortilla chips
queso

Chicken:
2 large chicken breasts
2 cups water
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon salt
4 garlic cloves, smashed
3 tablespoons paprika
1 teaspoon hot sauce
1 teaspoon cayenne pepper

Queso:
1 teaspoon oil
1 teaspoon flour
1 cup milk
1/2 cup mozzarella cheese
1/2 cup goat cheese
1 jalapeno, seeded and deveined

Guacamole:
1 Haas Avocado
1 lime
1/4 of a red onion
1 teaspoon salt
1/2 jalapeno, seeded and deveined

Directions:
Preheat oven to 250 degrees.

In a small casserole dish, place the chicken breasts and the water.  Put all of the spices and stir around.  Cover with foil and bake in the oven for 90 minutes.

In a saucepan, heat up the oil for the queso.  Finely dice the jalapeno and add to the oil.  Stir and cook until the jalapeno begins to brown.  Whisk in the flour and cook for about 2 minutes to cook out the raw flour taste.  Slowly whisk in the milk and cook on medium heat to thicken the sauce.  Once its thick add in the goat and mozzarella cheese and stir until it melts.  Taste it to check the salt.  Add salt to taste.  Set aside until the chicken is done.

In a small bowl, put in the flesh of the guacamole.  Do this by slicing it across the midline, removing the pit, and scooping out the inside.  Squeeze in the juice of one lime and stir.  I use a fork to mash the flesh of the avocado.  Stir in the diced red onion and the diced jalapeno.  Sprinkle in a little salt and stir.  Set aside.

Once the chicken is done, allow to cool and begin to shred on a cutting board.  Once all of the chicken is shredded, put it back in the liquid in the casserole dish and stir.

On a large platter, pour the tortilla chips and separate into one layer.  Top with the chicken and spread evenly.  You can drizzle with a little of the cooking liquid if desired.  Then top with the queso, making sure it is still warm.  Dollop with sour cream and guacamole and enjoy!

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