Recipe
Author
Hy-Vee Test Kitchen
Save Options
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.
Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 yellow onion, sliced | ||
| 1 green bell pepper, seeded and sliced | ||
| 1 red 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
- 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.
- Remove chicken, peppers and onions, draining and discarding juice. Shred chicken.
- 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.
- 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.