Crockpot Nachos
Nutrition Information
  • Serves: 6 serving
  • Calories: 380
  • Fat: 13 g
  • Carbohydrates: 30 g
  • Sodium: 700 mg
  • Fiber: 6 g
  • Protein: 38 g
  • Cholesterol: 85 mg
Type: Entree
Cuisine: Mexican
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 ¼ pounds boneless, skinless chicken breasts
  • 1 (14.5-ounce) can black or pinto beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 cup green enchilada sauce
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 8 corn tortillas
  • 3 cups cheddar cheese, shredded
  • Optional Toppings: Salsa, black olives, tomatoes, avocado, green or red onions, jalapenos, etc.
Instructions
  1. Add chicken, beans, garlic, enchilada sauce, cumin, chili powder, oregano, black pepper and salt to a crockpot. Stir to combine. Cook on low for 5-6 hours. Before serving, remove chicken breasts from crockpot, shred using two forks, and return to the pot to keep warm.
  2. Preheat oven to 350 degrees F. On a cutting board, stack tortillas on top of each other and slice into 6 pieces. Arrange tortillas in a single layer on a cookie sheet lined with aluminum foil. Sprinkle lightly with salt and bake for 10-12 minutes, until toasty and golden brown.
  3. Remove chips from the oven, top with shredded cheese, and return to the oven for an additional 2-3 minutes, or until cheese is gooey and melted. Remove from the oven and portion onto 6 plates. Top each helping of nachos with shredded chicken and enjoy with the toppings of your choice.
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