Chicken, Bean and Rice Nachos |
|
 |
Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
|
You can't go wrong with this slow-cooked sensation. Tender shredded chicken is matched up with black beans, Mexicorn, rice and cheese, then served with tortilla chips. When you're craving nachos but need more than a snack, this makes one zesty dinner.Barbara Schweitzer, Chesapeake, Virginia Ingredients:
1-1/2 pounds boneless skinless chicken breasts |
1 jar (16 ounces) salsa |
1 can (15 ounces) black beans, rinsed and drained |
1 can (7 ounces) mexicorn, drained |
1 package (8 ounces) cream cheese, cubed |
3 cups cooked rice |
3/4 cup shredded mexican cheese blend |
tortilla chips |
Directions:
1. Place chicken in a 3-qt. slow cooker. Combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Shred chicken with two forks. Stir cream cheese into mixture until blended.
3. To serve, place rice in serving bowls; top with chicken mixture and cheese blend. Serve with chips. Yield: 6 servings.
|
|