Spicy baked chicken nachos

With all the baking I do and the fact I have another job (and coach too!) I don't have a lot of time to cook. I love cooking but I have to make it fast or at least low maintenance.

So I find myself baking a lot of chicken because I don't have to watch it constantly. One of my favorites is a spicy chicken. You start off with a cookie sheet and some foil. Lay your chicken out, add some oil (I use sesame oil for the spicy chicken), red chili pepper flakes [any other seasonings you like], hot sauce, jalapenos, and of course salsa. The more you cover the chicken the more moist it will be when it's done baking I've noticed.

Wrap up the foil around the chicken (but make sure if you're using more than one piece of chicken that they don't get pushed together and overlap) and place in a preheated oven at 425. I usually use chicken breast tenderloins so they bake faster (20-25min).

While the chicken is baking, place your tortilla chips on an oven safe plate (or a 9x11in cake pan works great if you're feeding a whole family!). Grate your cheese (I love spicy so I use pepperjack) and sprinkle over the top of your chips. I then add beans, refried or black beans work great. Make sure you don't have any big clumps. Then sprinkle a little more cheese, and add olives, jalapenos, salsa and whatever else you like (or even a second layer of chips!).

When chicken is done (it'll be white all the way through), remove from oven and place your nachos in the oven for a few minutes (until cheese is melted). Once the nachos are done, shred up your chicken and evenly place over the top of your nachos and add sour cream!

Quick and painless, shouldn't take longer than it takes your chicken to bake! And all you have to wash is a cheese grater and a cookie sheet :)