Chicken Nachos

Slow Cooker

Ingredients

  • 2skinless, boneless chicken breast halves – chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon cayenne pepper, or to taste
  • 1 (12 ounce) package corn tortilla chips, or as needed
  • 1 (8 ounce) package shredded Mexican-style cheese blend
  • 1 (7 ounce) can diced green chilies, drained

    • Directions

  • Step 1

    In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.

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  • Step 2

    Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.

  • Step 3

    Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9×13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.

  • Step 4

    Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

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