Totchos are tater tot nachos. A simple, creamy green chile shredded chicken pairs wonderfully with the potatoes with the crowning glory being pico de gallo. It's fantastic comfort food and simple to make.
1packetTaco Seasoning(gluten-free if on a gluten-free diet)
1cupLow Sodium Chicken Stock/Broth
14-ounce canMild Green Chilies
Pico de Gallo(also known as Salsa Fresca)
Prepare the potatoes per the package directions.
While the potatoes are cooking, combine the taco seasoning packet and the chicken broth in a large skillet over medium-high heat. Bring to a boil and lower the heat to medium-low bringing the liquid to a simmer.
Add the shredded chicken to the skillet, stir to coat with the sauce and allow it to simmer, stirring periodically, until the liquid has been absorbed by the chicken; 5-10 minutes. Remove from the heat and stir in the green chilies and sour cream.
When the potatoes are done, either leave them on the baking sheet for serving or move them to a serving platter (or individual portions on plates). Top with the green chile chicken followed by some pico de gallo. Serve immediately.