Chicken Nachos - Kraft Recipes Top
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Recipe and Photo by Reynolds®

Chicken Nachos

Prep Time
Total Time

6 servings

Prep this kid-friendly nacho appetizer in less than 30 minutes.

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What You Need

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Make It

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  • Line a 5 to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  • Place chicken in slow cooker. Top with 1 can of enchilada sauce.
  • Cover the slow cooker and cook on low for 4–6 hours.
  • Carefully remove lid to allow steam to escape. Remove the chicken and place on a cutting board. Use two forks to shred, or use your stand mixer to help speed up the process. Place the chicken in the mixer and turn the mixer to low for about 30 seconds. Cool slow cooker completely; remove liner and toss.
  • Line a cookie sheet with the Reynolds Wrap® Non-Stick Foil, facing the dull side up. Line the foil with tortilla chips and top with the chicken, black beans and shredded cheese. Bake for about 10 minutes, until the cheese is all melted. Remove nachos from oven and top with sliced olives, salsa, avocados, banana peppers and any other fixings of your choosing!

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC


  • 6 servings

Nutritional Information

Serving Size 6 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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