Piled-high chicken nachos
4
Points®
Total time: 2 hr 40 min • Prep: 10 min • Cook: 2 hr 30 min • Serves: 6 • Difficulty: Easy
Double the chicken portion of this recipe to have leftovers that you can use to fill tacos, top a rice bowl, or add to a salad.
Ingredients
Fat free salsa
15½ oz, 1 (15 1/2-ounce) jar
Cilantro
1 cup(s), chopped, divided, plus leaves for garnish
Chili powder
1 tbsp(s)
Chili powder
1 tsp(s)
Dried oregano
2 tsp(s)
Table salt
½ tsp(s), divided
Uncooked boneless skinless chicken breast
1½ pound(s)
Tortilla chips
36 chip(s)
Low-fat shredded cheddar cheese
¾ cup(s)
Plum tomato
1 cup(s)
Cooked corn kernels
¾ cup(s)
Lime
1 medium, halved
California (Hass) avocado
1 medium, pitted, peeled, and thinly sliced
Oriental radishes
½ cup(s), chopped, thinly sliced
Red onion
½ cup(s), sliced, thinly sliced
Instructions
1
In a 5-qt slow cooker, stir together salsa, chopped cilantro, chili powder, oregano, and 1/4 tsp salt. Add chicken, turning to coat evenly. Arrange chicken in single layer. Cover and cook until chicken is fork-tender, about 2 1/2 hours on High or 5 hours on Low. Transfer chicken to a cutting board. With two forks, shred chicken; return to slow cooker.
2
Preheat broiler. Line a large rimmed baking sheet with foil.
3
On prepared baking sheet, make 6 piles of 6 slightly overlapping chips. Spoon chicken mixture over chips, dividing evenly; sprinkle with cheddar. Broil 4 inches from heat until cheese is melted, about 1 minute.
4
In a medium bowl, combine tomatoes, corn, remaining 1/2 cup cilantro, and remaining 1/4 tsp salt; spoon on top of nachos. Squeeze lime juice over nachos. Top with cilantro leaves, avocado, radishes, and onion.
5
Per serving: 6 garnished chips
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