EMERIL'S SHREDDED CHICKEN NACHOS

Steps:

• In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
• Season the chicken pieces with the chili powder and salt and toss the evenly coat.
• Add the chicken to the pan and sear for 3 minutes per side.
• Add the onions to the pan and sauté for another 3 minutes.
• Add the garlic to the pan and sauté for 1 minute.
• Pour the chicken stock over the chicken and bring to a boil.
• Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
• Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
• Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
• Set aside as you prepare the nachos.
• In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
• Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
• While whisking constantly, add the milk in a steady stream.
• Add the green chilies and bring the sauce to a boil.
• Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
• Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
• Cover and remove from the heat.
• Preheat the oven to 400 degrees F.
• In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
• Top with half of the chicken, and half of the Monterey Jack cheese.
• Top with the remaining tortilla chips and chicken.
• Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
• Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
• Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.