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Piled-high chicken nachos

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

Notes

Topping the nachos with quick-pickled red onion adds a surprise layer of flavor. Thinly slice red onion, put into a bowl and, cover with red wine vinegar. Set aside for about 15 minutes. Drain.

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