Nothing says Cinco de Mayo like Chicken Taco Nachos. Our Customer Outreach Coordinator, Missy, has created the perfect recipe for a quick and easy dish that will please a crowd from the youngest to the oldest. This will require 3 Zaycon Fresh Boneless Skinless Chicken Breasts and a little planning ahead of time, but the result is delicious and minimal time involved.
What you’ll need:
3 Zaycon Fresh Boneless Skinless Chicken Breasts
1 10oz can of red enchilada sauce
2 15oz cans of black beans
1 4oz can of green chiles
1 packet of taco seasoning
What you do:
Plan ahead, and In a large crockpot, add3 Zaycon Fresh Boneless Skinless Chicken Breasts and pour can of enchilada sauce over top.
Cook on high for a few hours until chicken is shreddable. Shred and mix with sauce and set aside.
*Preheat oven to 350*
In a mixing bowl, empty 2 cans of black beans, draining a little juice off first, 1 can green chiles, and the packet of taco seasoning and stir together and set aside.
On a large cookie sheet, empty 1 11-12oz bag of tortilla chips and spread out evenly. Dollop 1/3 to 1/2 of the black beans all over the chips…
…then spread some of the shredded chicken over the beans and chips…
…followed by about a cup of shredded cheddar cheese.
Bake until cheese is nicely melted (about 5 minutes)
Remove from oven and sprinkle chopped onion, tomatoes, cilantro, avocado, olives, and anything else you like on nachos. Drizzle or dollop with sour cream and enjoy! You will have enough shredded chicken and beans to make 1 or 2 more pans for when the first one runs out, or you can use those leftovers for something else later in the week!
Missy’s Chicken Taco Nachos for a CROWD!
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