Fajita Chicken Nachos (Get Cooking)

Recipe

Main Dish
Fajita Chicken Nachos (Get Cooking)

Primary Media

Tortilla chips topped with shredded chicken, diced tomatoes, peppers, and red onion and topped with cheese and shredded lettuce

User Rating

3.71 out of 5 stars
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17 ratings

Recipe Data

9
Servings
10min
Prep
5hr10min
Total

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    Description

    Sometimes you just gotta have nachos for dinner. This version uses shredded chicken and veggies that have been slow cooking all day, just waiting for nacho time. 

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    Servings and Ingredients

    Ingredients
    Serves 9
    QuantityIngredientAdd
    1yellow onion, sliced
    1green bell pepper, seeded and sliced
    1red bell pepper, seeded and sliced
    1 lbs.boneless, skinless chicken breasts
    1(1.25 oz) pkg Hy-Vee fajita seasoning mix
    ½ c.Hy-Vee reduced-sodium chicken broth
    1(9 oz) pkg Tostitos Cantina thin and crispy chips
    1(8 oz) pkg Hy-Vee shredded Mexican cheese blend
    Optional Toppings: shredded lettuce, salsa and guacamole, optional

    Directions

    1. Spray a 3-1/2- or 4-quart slow cooker with non-stick cooking spray. Add yellow onion, green and red bell peppers; top with chicken breasts. Season with fajita seasoning mix. Add chicken broth and cover. Cook on LOW for 8 hours or on HIGH for 4 to 5 hours.
    2. Remove chicken, peppers and onions, draining and discarding juice. Shred chicken.
    3. Preheat oven to 400 degrees. Arrange chips on a large baking sheet. Top chips with shredded chicken, peppers, onions and shredded cheese. Bake 10 to 15 minutes or until cheese is melted and chips are heated.
    4. Serve topped with lettuce, salsa and guacamole, if desired.

    Nutrition facts

    Servings

    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 60mg
    • Sodium: 770mg
    • Total Carbohydrates: 24g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 50%
    0%
    Iron 4%
    0%
    Calcium 20%

    Recipe Source:

    Hy-Vee Test Kitchen, Chef Andrew from Ankeny #1, KCCI-TV recipe, January 30, 2016.