This nacho filling would also be great in burritos or as enchilada filling, quesadilla filling, or even a Mexican pizza topping! Makes about 6 cups of chicken mixture.
4 boneless, skinless, chicken breasts
1 small can tomato sauce
1 can green enchilada sauce
1 tsp Sea Salt
1 Tbsp Chili Powder - Hot or Mild!
1/2 cup water
1 can corn, drained
1 can black beans, drained and rinsed
8 oz cream cheese, at room temperature and cut into small pieces
1 large bag tortilla chips
2 cups shredded cheddar jack cheese
Garnish ideas: Fresh avocado, guacomole, sour cream, salsa, pico de gallo, jalapenos
1. Place the chicken breasts in your slow cooker.
2. In a bowl, whisk together the tomato paste, enchilada sauce, salt, chili powder and water.
3. Add the corn and black beans to the chicken in the slow cooker.
4. Pour the tomato and enchilada sauce mixture over the chicken, corn and black beans to cover.
5. Cook the chicken mixture on low for 4-5 hours.
6. Remove the chicken from the slow cooker and place it on a plate to shred using a fork.
7. Add the chicken back into the slow cooker along with the cream cheese pieces and stir to melt.
8. Place the lid back on the slow cooker and cook another 15 minutes until the mixture is well combined and the cream cheese is hot and melted.
9. Preheat the oven to 400 degrees (or use your broiler on high heat or even microwave on individual plates).
10. Lightly oil a large baking sheet and evenly spread the tortilla chips over the pan. Using a spoon or tongs, distribute some of the chicken mixture all over the chips. There will most likely be about half the chicken mixture left over for another batch - or you can use as filling for burritos or enchilada filling.
11. Sprinkle the two cups of shredded cheese evenly over the chips and chicken, using as much or as little as you would like.
12. Place the baking sheet in the oven or under the broiler. If using the broiler, keep the door slightly open and the pan about 6 inches away and watch for burning. You just want to melt the cheese without toasting or burning everything (3-5 minutes).
If using the 400 degree oven, place the baking sheet in the oven and bake for 7-10 minutes depending on how melted and toasted you like the cheese.
For microwave, assemble individual nacho servings on microwave safe dishes and heat until cheese is just melted and hot.
13. Serve with garnishes of choice or as is.
Chef Geoff's Notes: Adapted from and special thanks to PheMOMenon