Spicy, savory and sophisticated, these chicken nachos are restaurant-worthy and will become an instant favorite. Make the preparation even easier by purchasing a 2-pound roast chicken from a deli (equivalent to about 3 cups of shredded chicken). Quick tip: you can make the chicken-chipotle mixture up to 2 days ahead.
Ingredients
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1 (4-ounce) can chipotle chillies, chopped
- 2 tablespoons tomato paste
- 1 tablespoon white wine vinegar
- 2 cups bite-size shreds of skinless cooked chicken
- 1/2 cup water
- 24 corn tortilla chips
- 1 1/2 cups shredded jack cheese
- 1/3 cup finely diced firm-ripe avocado
- 2 tablespoons VOSKOS® Plain Greek Yogurt
- 1 tablespoon finely chopped fresh cilantro leaves
- 2 teaspoons lime juice
- Salt to taste
- 24 fresh cilantro leaves