Tired of beef nachos, try this spin on a traditional plate of nachos. This recipe is versatile. If you want to change things up, you can also use this chicken as a topping over a baked potato.
Dice your chicken.
Heat the oil in a pan on high heat.
Season your chicken with salt, pepper, garlic powder and chili powder and cook in the hot skillet for two to three minutes.
Add the barbecue sauce and cook until the sauce has been reduced by half, about five minutes.
Remove from heat.
Serve over Tortilla chips. Add the shredded cheese to the top and microwave for 30 seconds to melt the cheese.