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OAMC Santa Fe Chicken Nachos

3 lbs chicken breasts, boneless, skinless, uncooked, cut into bite sized pieces
24 ounces salsa
1 (15 ounce) can black beans, rinsed and drained
8 ounces cream cheese
tortilla chips
cheddar cheese, grated
lettuce, shredded
tomatoes, diced


Cooking Day: Combine chicken, salsa and black beans. Divide evenly into 2 gallon sized freezer bags. Press out air, seal, date and label with cooking instructions. Serving Day: Thaw completely. Place in slow cooker and cook on low 6-8 hours, until chicken is tender. Prior to serving, add cream cheese and melt completely. Line a 10x15 jelly roll pan or cookie sheet with tortilla chips. Spoon chicken mixture over chips, then top with grated cheese. Heat in 350 degree oven until cheese is melted. Top with lettuce and tomatoes.

Source: www.food.com