Red Chile Chicken Nachos

1. Marinate chicken breasts in sauce for 45 minutes to 1 hour (if you have time).

2. Assemble tortilla chips on the pan, cover with cheese and jalepenos. Add drained and rinsed black beans to a microwave safe bowl. Microwave on high 1-2 minutes until beans are warm and tender. Add on top of the tortilla chips.

3. On medium-high heat, saute chicken breasts 2-3 minutes on each side, to brown. Pour in the rest of the sauce you were marinating the chicken in. Add chicken stock (ensuring that the liquid level comes about halfway up the chicken breasts). Place a lid on the pot and simmer for 10 minutes until chicken is cooked throughout.

4. Remove pan from heat. Using 2 forks, shred chicken. Add butter to the pan and return to heat for 1-2 minutes until the butter has made its way through the sauce.

5. Broil nachos on high for 2-3 minutes until cheese has melted.

6. Top nachos with chicken, guacamole, and salsa. Enjoy, amigo!