Ingredients
Directions
Preparation
1. Add chicken, beans, garlic, enchilada sauce, cumin, chili powder, oregano, black pepper and salt to a Crock-Pot and stir to combine. Cook on low for 5-6 hours. Before serving, remove chicken breasts from Crock-Pot, shred using two forks, and return to the pot to keep warm.
2. Preheat oven to 350 degrees F. On a cutting board, stack tortillas on top of each other and slice into 6 pieces. Arrange tortillas in a single layer on a cookie sheet lined with aluminum foil. Sprinkle lightly with salt and bake for 10-12 minutes, until toasty and golden brown.
3. Remove chips from the oven, top with shredded cheese, and return to the oven for an additional 2-3 minutes, or until cheese is gooey and melted. Remove from the oven and portion onto 6 plates. Top each helping of nachos with shredded chicken and enjoy with the toppings of your choice.
Nutrition Facts
Calories: 380
Fat: 13 g
Carbohydrates: 30 g
Sodium: 700 mg
Fiber: 6 g
Protein: 38 g
Cholesterol: 85 mg