Buffalo Chicken Nachos



1 lb. boneless skinless chicken breasts

1 tablespoon extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon smoked paprika

½ cup buffalo sauce

½ cup ranch dressing

1 (10-12 oz) bag of corn tortilla chips

1 cup shredded colby jack cheese

3 green onions, sliced


Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil.


In a large skillet or saute pan, heat oil over medium high heat. Sprinkle both sides of the chicken breast with salt, pepper and smoked paprika. 


Add chicken to the pan and cook until it is no longer pink.  That will take 10-12 minutes. Remove the chicken from the pan and shred with 2 forks.


Add shredded chicken back to the pan and turn heat to medium.  Stir in buffalo sauce and ranch dressing.  Simmer for 1-2 minutes.


On the lined baking sheet, add a layer of corn tortilla chips.  Top evenly with buffalo chicken mixture.  Top with shredded cheese and bake for 5-7 minutes or until the cheese has melted.


Top with green onions and serve immediately.


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