SHREDDED CHICKEN NACHOS RECIPE RECIPES
EASY CHICKEN NACHOS RECIPE | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
- Prepare the following, keeping them separate: Drain and rinse 1 can black beans. Drain 1 can sliced black olives. Grate 12 ounces sharp cheddar or Monterey jack cheese on the large holes of a box grater (about 3 cups). Chop 1 roma tomato. Thinly slice 8 scallions and 1 small jalapeño.
- Shred 1 pound cooked chicken into a medium bowl. Add 1/2 cup salsa and toss to combine.
- Build the nachos: arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans.
- Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, jalapeño, tomato, dollops of sour cream, and scallions.
Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.8 g, SugarContent 2.1 g, ServingSize Serves 8, ProteinContent 30.0 g, FatContent 29.9 g, Calories 591 cal, SodiumContent 742.5 mg, FiberContent 7.3 g, CholesterolContent 0 mg
SLOW-COOKER SHREDDED MEXICAN CHICKEN RECIPE - PILLSBURY.COM
Make tonight taco night with only three ingredients! This big batch of easy Mexican shredded chicken is just what you need to share big flavor with minimal effort. Load up your slow-cooker with a handful of simple ingredients, and you'll be greeted with flavorful slow-cooker taco shredded chicken before you know it. Serve this shredded Mexican chicken recipe with rice or inside taco shells with lettuce, tomatoes and cheese.
Provided by Pillsbury Kitchens
Total Time 4 hours 40 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 3
Steps:
- In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
- Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).
- Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.
Nutrition Facts : Calories 230 , CarbohydrateContent 10 g, CholesterolContent 85 mg, FatContent 1 , FiberContent 2 g, ProteinContent 30 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1130 mg, SugarContent 3 g, TransFatContent 0 g
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