Categories: Mexican

Ingredients

• 1/4 cup olive oil
• 2 onions, sliced
• 2 cups shredded cooked chicken
• 1/2 cup chipotle hot sauce
• 8 oz. tortilla chips
• 1 1/2 cups grated white cheddar
• Pomegranate seeds and fresh cilantro leaves, for garnish

Directions

1. In a large skillet, heat oil over medium-high. Add onions. Cook, stirring often, until browned, about 15 minutes. Mix in chicken and chipotle hot sauce. On a small rimmed baking sheet, layer half of chips, half of chicken, and half of cheese. Repeat with remaining chips, chicken and cheese. Broil until cheese melts, about 7 minutes. Garnish nachos with pomegranate seeds and cilantro leaves.

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