Shredded Chicken Green Chile Nachos

Green Chile Nachos / Photo by ig maydrizzle
Green Chile Nachos / Photo by ig maydrizzle

Shredded Chicken Green Chile Nachos

  • YIELD: 12 Servings
  • PREP: 15 mins


  • 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


  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 .