Chipotle Garlic Chicken Nachos
Cuisine: Southwest
Author: Anita Edge
Prep time: 25 mins
Cook time: 5 hours
Total time: 5 hours 25 mins
Very easy, spectacularly flavorful chicken nachos. Guaranteed hit at a game day part.
Ingredients
  • 3 lbs skinless boneless chicken (all-white, all-dark, or combination)
  • 1 16 oz jar chipotle salsa (I used 505 Southwester)
  • 20 large cloves garlic, minced
  • optional: 1 cup diced green chiles
  • 2 lb pepper jack cheese, shredded (about 8 cups)
  • 4 cups shredded lettuce
  • 2 cups diced tomato
  • 16 oz sour cream
  • 20 oz tortilla chips
  • 2 15 oz cans black beans, drained
  • Salsa
  • optional: sliced black olives, diced bell pepper (red, yellow or green), green onions, cilantro, diced or sliced avocado, guacamole
Instructions
  1. Put the chicken in a crockpot, pour the jar of chipotle salsa on top, and cook on low for 5-6 hours.
  2. Pull the chicken out and shred it with 2 forks. There will be a lot of excess liquid. (At this point you can put some of the chicken and liquid in a plastic container and freeze for later use.)
  3. Put the chicken and the liquid into a giant skillet (or 2 large skillets). Add the garlic (and, if desired, the green chiles) and cook over medium high heat, stirring occasionally, until liquid is gone but chicken is still moist. This should be about 10-20 minutes.
  4. Pile tortilla chips on 3 to 4 large platters or serving dishes. Pile on the hot shredded chicken and all the other ingredients, however you want to arrange them.
  5. Serve with sour cream, salsa, and guacamole on the side.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/chipotle-garlic-chicken-nachos/