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Slow Cooker Chicken Enchilada Nachos
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Slow Cooker Chicken Enchilada Nachos

Servings 8

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 8 oz can roasted garlic tomato sauce or you could use regular
  • 1/2 cup chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ancho chili powder or sub regular
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch mix with equal amount of water to make slurry
  • 15 oz bag tortilla chips
  • 12 oz shredded cheese blend I used cheddar and monterey jack
  • 15 oz can black beans drained and rinsed
  • 1 cup grape tomatoes
  • 4 baby sweet peppers, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream

Instructions

  • Add chicken to slow cooker
  • Whisk together tomato sauce, broth, seasonings and cornstarch blend until smooth
  • Pour over chicken in slow cooker
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Remove and shred cooked chicken
  • Add sauce from slow cooker to chicken as needed
  • Preheat oven to 425 degrees
  • Spread out chips on large cookie sheet
  • Top with cheese and chicken
  • Bake until cheese is melted
  • Remove and let cool slightly
  • Top with remaining toppings as desired

Notes

I used a 2.5 quart mini casserole slow cooker to make my chicken