Prep this kid-friendly nacho appetizer in less than 30 minutes.
What You Need
Original recipe yields 6 servings
4 boneless skinless chicken breasts
1 can enchilada sauce
1 bag tortilla chips
1 14-ounce can black beans (drained and rinsed)
Shredded Mexican blend cheese
1 Reynolds® Slow Cooker Liner
Reynolds Wrap® Non-Stick Aluminum Foil
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Let's Make It
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!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.