Piled-high chicken nachos
5
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 you can use to fill tacos, top a rice bowl, or add protein to a salad.
Ingredients
Salsa
15½ oz
Cilantro
1 cup(s), chopped fresh
Chili powder
1 Tbsp
Chili powder
1 tsp
Dried oregano
2 tsp
Table salt
½ tsp
Tortilla chips
36 chip(s), regular
Uncooked boneless skinless chicken breast
1½ pound(s)
Reduced fat cheddar cheese
¾ cup(s), shredded, sharp variety
Plum tomato
1 cup(s), chopped, diced
Frozen corn
¾ cup(s), thawed, or cooked fresh
Avocado
1 medium, cut into fans
Lime
1 item(s), halved
Radishes
½ cup(s), sliced
Red onion
½ cup(s), sliced, thinly sliced
Instructions
1
Stir together salsa, chopped cilantro, chili powder, oregano, and 1/4 teaspoon salt in 5-quart slow cooker. 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 or5 hours on Low. Transfer chicken to cutting board. With two forks, shred chicken; return to slow cooker.
2
Preheat broiler. Line large rimmed baking sheet with foil.
3
Make 6 piles of 6 slightly overlapping chips on prepared baking sheet. Spoon chicken mixture over chips, dividing evenly; sprinkle with Cheddar. Broil 4 inches from heat until cheese is melted, about 1 minute.
4
Combine tomatoes, corn, and remaining 1/2 cup cilantro and 1/4 teaspoon salt in medium bowl; 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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