These nachos are really easy and delicious to make using my Slow Cooker Mexican Chicken.
This post will give you easy steps to making these delicious cheesy Nachos.
I use my Crock-Pot Tex Mex Chicken for tacos, a taco salad, enchiladas, tortilla soup, quesadillas, burritos, a taco ring, and these nachos. These nachos have saved me many times when I had no time to prepare a meal. I usually have some Crock-Pot Tex-Mex Chicken in my freezer or refrigerator.
All I have to do is assemble these nacho ingredients and put it in the oven. Nachos are perfect for a quick weekday, a lazy Saturday meal or when watching your favorite game on t.v.
Easy Steps To Making These Delicious Nachos
First Step: Chips
I start by adding a layer of Tortilla chips to a large baking sheet that has been sprayed with a cooking spray.
Second Step:
- Layer one can of black beans that have been drained and rinsed well over the top of the chips.
- Add one can of corn that has been drained well over the top of the chips and black beans.
Third Step: Mexican Chicken
Layer the tortilla chips, black beans, and corn with shredded Mexican Chicken. See my easy slow cooker Mexican chicken recipe here.
Fourth Step: Season Your Nachos
Season your nachos well with Mexican seasoning. I use Fajita Magic by Chef Paul Prudhommes.
Fifth Step: Cheese
Layer on the cheese!
Last Step: Bake
Bake 350 degrees F until nice and gooey.
Serve with Sour Cream and Jalapenos.
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ACCESSORIES SLOW COOKER
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Nachos using Crock-Pot Tex Mex Chicken
Cook Time: 25 mins- Total Time: 25 mins
Category: Entree
Cuisine: Mexican
Print Recipe
Pin RecipeIngredients
- 1 -9-ounce bag of chips (I use Tostitos)
- One – 15 ounce can corn, drained
- And, 1 – 15 ounces can black beans, drained
- 3 cups of shredded seasoned chicken – see crock-pot chicken recipe
- Fajita Magic Seasoning by Chef Paul Prudhomme OR your favorite taco or Mexican seasoning
- At least 2 cups shredded Mexican Blend cheese – Cover the top of the nachos well.
- Sour Cream and Jalapeno
Instructions
- Layer all ingredients in a large baking sheet 11 x 17.
- Start with Tortilla chip, drained blacked beans, and drained whole corn.
- Add the cheese on top and extra seasoning.
- Bake about 25 minutes
- 350 degrees until the cheese is nice and gooey.
- Serve with Sour Cream and Jalapeno
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Yummy! I absolutely love anything that has that much cheese on it. Tacos and Enchiladas are my favorite with a close third being nachos. We’ll have them for dinner or a snack at least a few times a month.
But I’ve never tried adding chicken to my nachos. It always seemed like too much work for a plate of nachos. I think I’m going to have to rethink my attitude after seeing this plate of deliciousness.
If I can use my crockpot to make something, than I will definitely give it a go. That is one of the best creations ever made for a busy mom….especially when it feels like you have three boys who NEVER stop eating.
Thanks for sharing this. I’m going to have to check out your Crockpot Chicken recipe now.
This looks super yummy! I have never made this before and I love that you can make it in the crock pot! Thank you for sharing at the Home Matters Linky party. Hope you come again!
Diane, these look at good as I thought they would be and totally pinned them, because I seriously cannot wait to try for my family now. Thank you as always for sharing with us. And seriously am hungry just thinking about this recipe now!! 🙂
Janine,
They are really easy and so delicious using this Crock-Pot Tex Mex chicken. I also season my Nachos well. I love the seasoning you see in the pictures but Fajita or Taco seasoning works great too.
Thank you for stopping by. I know you are supper busy with all that you have going on on your blog.
Blessings, Diane