Ingredients
4slicesbacon,chopped
3chicken breasts,or thighs, boneless, skinless
2cansdiced tomatoes with chilies,with liquid
1cancoors light
salt and pepper,to taste
cheese,shredded
green onions,chopped
black olives,sliced
cilantro
avocado,chopped
Preparation
Cook chopped bacon on medium-high heat in a Dutch oven or skillet with high sides, and remove from oil when crispy. Brown the chicken in the remaining oil on both sides.
Add in tomatoes with juices, bacon bits, and Coors Light, and season to taste with salt and pepper.
Cover and reduce heat to low, continue braising chicken, simmering until cooked through.
Remove the chicken from the sauce and shred by hand or using 2 forks. Using a slotted spoon, remove the tomatoes from the pot and mix with shredded chicken.
Top tortilla chips with shredded braised chicken with tomatoes and add shredded cheese, chopped green onions, and sliced black olives.
Heat in the oven until cheese is melted and finish with cilantro and chopped avocado.
Serve and enjoy.
