This is a fast fix on a longer version of this recipe I make. My hubby and one of my daughters swears this is better then the homemade everything version! (I will post it next time I make it) Use of the pitas keeps the chips crunchy longer then the tortilla chip does :) And to make it even easier then this version you can replace the baked chicken with the Swanson buffalo canned chicken breast or reg. canned breast.
***THE SECRET TO THIS DISH IS TO GET IT TOGETHER WHILE EVERYTHING IS HOT :) That keeps the chips from getting soggy
Preheat oven to 350 degrees
Coat chicken breast in a little of the wing sauce and then sprinkle with the taco seasoning (use it like you would a dry rub)
Place chicken on a wire rack and place this on a baking sheet.
Bake at 350 degree for 25 - 30 minutes or until chicken is done.
Remove from oven and let cool slightly and dice into small bite size pieces. ****LEAVE OVEN ON 350 degree to bake Nachos in.
While Chicken is baking in a medium sauce pan mix together 1/2 cup milk, 1/2 cup mayo, 1/2 cup sour cream, 1 pack ranch dip or dressing mix, 8 oz blue cheese crumbles, green onion, jalapeno peppers, salt and pepper. Cook over medium high heat until hot and then reduce to simmer.
In a large casserole dish layer 1/2 the pita chips, 1/2 the diced chicken, drizzle with 1/2 the remaining wing sauce, 1/2 the blue cheese sauce, 1/2 the celery and 1/2 a bag of each cheese. Repeat it all over again :)
Bake assembled Nachos in preheated oven for 15 minutes just until it is all melty. To long will make for a soggy pita chip.