Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/2 cup Frank’s Wing Sauce
• 1/2 cup gluten free ranch dressing
• 1 8oz block of Monterey Jack cheese, shred it yourself
• 1 8oz block of Colby Jack cheese, shred it yourself
• 3/4 cup heavy cream
• 2 sticks celery, chopped
• 1 bag of gluten free tortilla chips

Instructions:

1. Preheat oven to 350 degrees.
2. Cook your chicken. It has the best texture if you cook it in your slow cooker! But if you want to make this recipe quickly, you can just boil the chicken for 15-20 minutes and then shred it!
3. Mix wing sauce and ranch dressing. Mix in chicken and stir until fully coated. Set aside.
4. Heat heavy cream in a sauce pan over medium heat. Once it’s almost simmering, slowly add in Monterey Jack cheese and whisk until melted and combined. You can buy the pre-shredded bags of cheese, but it doesn’t melt as well!
5. Layer half the bag of chips onto a sheet pan. Spoon half the chicken mixture over the chips. Spoon half the Monterey Jack cheese sauce over the chips. Sprinkle half the shredded Colby Jack cheese over the chips.
6. Add another layer of chips. Spoon the rest of the chicken over chips. Spoon the rest of the Monterey Jack cheese sauce over the chips. Sprinkle the rest of the Colby Jack cheese over the chips.
7. Bake for 5 minutes.

8. Top with chopped celery and serve!