Chipotle Chicken Nachos
14.5 oz can Fire-roasted diced tomatoes
1/3 cup salsa
1 canned chipotle pepper in adobo sauce + 1tsp of the sauce (you can use more than 1 pepper if you like it spicier)
1tsp cumin
½ tsp dried oregano
¼ tsp salt
1½ lbs. boneless skinless chicken breasts
Combine first 6 ingredients into a blender and blend until smooth. Place Chicken into *instant pot and pour sauce over top. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening. Remove Chicken and shred. Place chicken back into sauce and mix well.
My family likes it over tortilla chips and their favorite toppings. I like it on top of my salad, with Don Pancho’s Cilantro lime Crema Dressing. Yum!
Suggested toppings: cheese, nacho cheese, lettuce, tomatoes, sour cream, guacamole, olives, etc…
*you can use a crockpot if you do not have an instant pot
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