Chicken Nachos

 
 
1/4 cup Butter
2 ears of Corn, cut from the cob
1 large jar Salsa (maybe more, if needed)
1 can Green Chilies
1 can Lime and Cilantro Rotel
1 Tablespoon Chili Powder
1 Tablespoon Cumin
2 teaspoons Garlic Powder
2 teaspoons Oregano
4 Chicken Breasts
 
tortilla chips, sour cream, jalapenoes, cilantro, etc
 
Saute the corn in the butter, adding a little salt. Combine remaining ingredients and simmer for 3-4 hours, stirring occasionally to shred chicken. Add more salsa if needed while cooking, to keep it from getting too thick. Serve over tortilla chips with toppings of your choice!  
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