Chicken Enchilada Nachos

Quick hearty nachos that make a meal.  Creamy, cheesy and crunchy!

1 pound boneless, skinless chicken breasts (bite size dice)

2 tablespoons olive oil

16 oz. jar My Brother’s Salsa – Helen’s Rustic Original or House

4 ounces cream cheese, room temp

1 10 oz. package My Brother’s Organic Corn Tortilla Chips

8 oz. Monterey Jack or Pepper Jack cheese, shredded

1 fresh jalapeno, thinly sliced

1 small red onion thinly sliced

1 -2 avocado, sliced

sour cream

fresh cilantro

Sauté diced chicken in olive oil.  As it starts to brown add ½ cup My Brother’s Salsa.  Cook about five minutes or until pieces are done. Remove from heat and stir in cream cheese.  Spread tortilla chips on large baking sheet. Top with cooked chicken/cheese mixture. Add shredded cheese, jalapeno slices, red onion slices.  Place in hot (400*) oven for ten minutes or until cheese melts and is bubbly. Remove from oven. Top with avocado and red onion slices and cilantro.  Drizzle with sour cream. Serve with additional My Brother’s Salsa.