Crispy tortilla chips layered with saucy shredded chicken, melted cheddar jack cheese, and fresh toppings. Perfect for parties or quick dinners.

4 boneless, skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons chili powder

1/4 cup olive oil

Salt, to taste

1 (8-ounce) can tomato sauce

2 cups hot water, plus more as needed

Several dashes hot sauce

12 ounces sturdy tortilla chips

3 cups freshly grated cheddar jack cheese

Optional Toppings:

Pico de gallo

Sour cream

Sliced black olives

Sliced green onions

Fresh cilantro leaves

Guacamole

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1. Sprinkle both sides of the chicken breasts evenly with taco seasoning and chili powder. Rub spices into the meat.

2. Heat olive oil in a large skillet over medium heat and cook chicken about 4 minutes per side until fully cooked.

3. Remove chicken and let rest briefly.

4. In the same skillet whisk tomato sauce, hot water, and hot sauce. Bring to a gentle boil then reduce heat.

5. Shred chicken with two forks and return it to the sauce. Simmer until coated and juicy.

6. Preheat oven to 350°F.

7. Layer tortilla chips, shredded chicken, and cheese on a baking sheet or oven-safe platter.

8. Repeat layers finishing with cheese.

9. Bake 8–10 minutes until cheese is melted and bubbly.

10. Top with pico de gallo, sour cream, olives, green onions, cilantro, or guacamole.

11. Serve immediately.

Use sturdy tortilla chips so they hold toppings well.

For extra spice add more hot sauce or jalapeños.

Serve immediately for the best crispy texture.