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 .
I am New Mexico
With the power of focus groups and crowdsourcing, 99 percent of our content is created for New Mexicans by New Mexicans. We figure that's the best way to get the best things to you.