Shredded Chicken Nachos with Pico de Gallo

Ingredients

• 3 tablespoons olive oil
• 2 pounds boneless, skinless chicken breast diced into 3-inch strips
• 4 teaspoons chili powder
• 1 teaspoon salt
• 2 cups thinly sliced onions
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 4 teaspoons fresh squeezed lime juice
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1 small can chopped green chiles, drained
• 2 cups grated sharp yellow Cheddar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 8 to 10 cups corn tortillas
• 4 cups shredded chicken
• 2 cups shredded Monterey Jack cheese
• 1/4 cup green onions finely sliced
• 3/4 cup sour cream, for garnishing
• 1/2 cup sliced pickled jalapenos, for garnishing
• 2 tablespoons chopped fresh cilantro leaves, for garnishing
• Pico de Gallo, for serving, recipe follows
• 1 (14-ounce) can whole tomatoes, drained
• 1/4 cup chopped yellow onions
• 2 tablespoons minced cilantro leaves
• 1 jalapeno pepper, stem and seeds removed, finely chopped
• 2 teaspoons fresh lime juice
• 1 clove garlic, minced
• 1/2 teaspoon Emeril's Red Hot Pepper Sauce
• 1/4 teaspoon salt

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