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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!
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!
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