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1
Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm.
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2
Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast.
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3
Once the chicken is thoroughly cooked preheat your oven to 350 degrees.
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4
Remove the chicken from the pan and cut the breasts into very small chunks.
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5
Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips.
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6
Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package).
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7
If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick.
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8
While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later).
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9
Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips.
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10
Now take the chicken out of the pan and layer it over the chips evenly.
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11
Next put the rest of the bag of cheese over the nachos.
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12
Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted.
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13
Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.
