Shredded Chicken Green Chile Nachos

Shredded Chicken Green Chile Nachos

• YIELD: 12 Servings
• PREP: 15 mins

Ingredients

• 2 lbs chicken thighs (boneless skinless)
• 15 ozs pinto beans (drained)
• 1 extra large onion (chopped or diced)
• 14 ^1/2 ozs diced tomatoes
• 8 ozs New Mexico Green Chile (roasted, peeled, chopped)
• 10 ozs tortilla chips (restaurant style)
• 1 cup shredded monterey jack cheese
• ^3/4 cup sour cream
• ^3/4 cup hot Sadie’s™ salsa
• ^1/4 cup ripe black olives (sliced)
• *salt
• *pepper

Instructions

1. In a 3 1/2 quart to 4 quart slow cooker, place chicken thighs. Top with beans, tomatoes, and green chile and season with desired amount of salt and pepper. Cover and cook on low heat setting for 7 to 8 hours. Just before serving, place topping ingredients in individual serving dishes. Remove chicken from slow cooker and place on cutting board. Mash beans with slow cooker. Shred chicken with 2 forks and return to slow cooker to mix well. Place tortilla chips in 9×13 or similar in size baking pan. Spoon 1/2 cup chicken mixture onto chips. Top nachos with cheese and desired toppings. Heat oven to 375 degrees for 15 minutes, or until cheese is melted thoroughly .