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)
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 .