20 Minutes • Gluten-free • Low FODMAP • Serves 6 • Slow cooked chicken braised in beer and simmered in enchilada sauce, then layered with tortilla chips, and topped with two cheeses, is just what you want your nachos to be! Serve with our best fresh salsa and you’ll definitely have supremely wonderful chicken nachos.

INGREDIENTS

2 tablespoons garlic-infused olive oil

1 pound boneless skinless chicken breasts

2 teaspoons smoked paprika

1 tablespoon maple syrup

Kosher salt to taste

½ cup gluten-free beer

1 cup red enchilada sauce (see our recipe here)

1 large bag low FODMAP tortilla chips

1 cup shredded extra-sharp cheddar cheese

1 cup shredded pepper jack cheese

FOR SERVING (optional but recommend 2 or 3 of these):

Our best fresh salsa

Lactose-free sour cream

Sliced black olives

Green onions (green part only) chopped

Cilantro - chopped

Jalapeno pepper – finely chopped

DIRECTIONS:

In a medium bowl, combine the chicken, 1 tablespoon olive oil, chipotle peppers, paprika, maple syrup, and a pinch of salt. Toss well to combine, making sure all the chicken gets coated in seasonings.

Heat the remaining olive oil in a dutch oven over medium-high heat. When the oil shimmers, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat to low and pour in the beer and 1/2 cup enchilada sauce, partially cover, and simmer for 15-20 minutes or until the chicken is tender and cooked through.

Shred the chicken with 2 forks and continue to cook another 5 minutes or until the sauce thickens around the chicken. If desired, add the remaining 1/4 cup enchilada sauce. Remove from the heat.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

To assemble, layer the chips, chicken, and cheeses on the prepared baking sheet in an even layer, being sure to not overcrowd the pan. Transfer to the oven and bake for 10 minutes or until the cheese is melted.

Meanwhile, make our best fresh salsa to serve alongside and serve those warm nachos right away!

Original recipe inspired by Tieghan Gerard, Half Baked Harvest

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