Description
Nachos topped with slow-cooked chicken with Mexican spices, black beans and cheese, this meal is great on a weeknight to get the family to the table!
Ingredients
- FOR THE SPICES:
- 1 Tablespoon Chili Powder
- 1 Tablespoon Paprika
- 2 Tablespoons Cumin
- 2 Tablespoons Salt
- 1 Tablespoon Cayenne Pepper
- FOR THE CHICKEN:
- 1 whole Yellow Onion, Chopped
- 3 cloves Garlic, Minced
- 2 pounds Boneless Skinless Chicken Breast
- 8 cups Water Or Chicken Stock
- 3 whole Dried Guajillo Peppers
- FOR THE NACHOS:
- 4 whole Avocados, Peeled And Pitted
- 2 Tablespoons Pico De Gallo
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 bag (12 Oz. Size) Tortilla Chips
- 8 ounces, weight Grated Cheese
- 8 ounces, fluid Sour Cream
- 8 ounces, weight Mango Salsa
Preparation
Combine the spices in a bowl.
Add chopped onions, garlic, chicken, seasonings, stock/water and guajillo peppers in a crockpot. Put the lid on and cook for 4-6 hours on low.
When the chicken is ready preheat the oven to 350 F. Mash up the avocado and mix in the pico de gallo to do a quick guacamole! Heat the canned black beans
Take the chicken out of the crockpot and shred with a fork. It should fall apart with no resistance.
On a cooking sheet, spread a layer of chips, then sprinkle with the black beans then the chicken. Cover it all with shredded cheese and place in the oven.
Cook in the oven for about 15-20 minutes, then remove it from the oven. Serve with guacamole, sour cream and salsa. I used some mango salsa. Enjoy!
