Chicken Nachos

Okay, so this recipe can barely be called cooking. It's putting stuff together that was previously cooked or just needs to be dumped out of the can and heated up. What can be easier than that for a quick weeknight meal? I love to cook smothered chicken in my pressure cooker. I will post that recipe in a couple of days. But, listen, if you have had weight loss surgery and don't have a pressure cooker...get one. Any kind of meat comes out so tender and juicy and not stringy. I've had trouble with food out of the slow cooker for heaven's sake! Chicken breast in the slow cooker...forget it! Beef tips in the slow cooker...ha...double forget it! Everything I cook in the pressure cooker comes out flavorful and juicy and tender on tiny pouches.  Anyway, I always cook an extra chicken breast so we can have leftovers for this dish.

Chicken Nachos

1 can chili beans
1 leftover chicken breast
1 Flatout Wrap (or pita bread) (optional)

Place the Flatout Wrap or pita bread on a baking pan and heat in the oven at 400F until slightly browned. Heat up the chili beans. Place the chicken breast in a microwave safe dish and heat. Shred the chicken. For each serving place some chili beans, then some chicken on a plate. Break up the wrap into tortilla chip sized pieces and dip into the chicken and beans.

Note: You can add anything you want. I like mine simple and usually just have the beans and chicken. You can add melted cheese, sour cream, chili, jalapenos, etc. to make your nachos as elaborate as you want! This dish is very satisfying and filling.