I really can not express how much we love Salsa Chicken! It is such an easy and wonderful starting point for so many Mexican style meals, like Salsa Chicken Soft Tacos or these light and flavorful nachos that I'm presenting to you today. Even my daughter (who we always have to fight with to eat her supper) loves anything that I make with Salsa Chicken. She'll even request it! You know you have a winner when that happens.
- 2 lbs Boneless Skinless Chicken Breasts
- 2 cups Salsa, plus more for topping (your favorite)
- Tortilla Chips
- Shredded Mexican Blend Cheese
- 1 (15 oz.) can Corn, drained
- 1 (15 oz.) can Black Beans, rinsed and drained
- Chopped Jalapenos (fresh or pickled)
- Fresh Tomatoes, diced
- Sour Cream
- Fresh Cilantro
- Chili Powder
Start off by making the Salsa Chicken: Place the chicken breasts (fresh or frozen) and 2 cups of salsa into a crock pot set to low. Allow it to cook for about 6 hours. (If you're in a hurry, you can cook it on high for 3 hours.) Shred the chicken and return it to the pot. Stir everything together and keep the crock pot on low until you are ready to assemble your nachos. (If it looks a little runny, keep the lid off during this last bit of cooking.)
Preheat a toaster oven to 450 degrees. Heat the corn and black beans in separate bowls in the microwave for 60 seconds each.
Assemble the Nachos: On an oven safe plate, arrange a bed of tortilla chips. Top with a layer of shredded cheese. Then add a little bit of the salsa chicken, black beans, corn, and chopped jalapenos. Sprinkle a little more cheese on top, and place it in the toaster oven for 5 - 10 minutes, or until the cheese is nicely melted.
Remove the nachos from the oven and top with a few diced tomatoes, some sour cream, salsa, and cilantro. Then sprinkle on a little bit of cumin and chili powder.
Makes 4 - 6 plates of nachos.
There you have it... An easy, flavorful, and healthy meal that's especially nice for those busy nights when you're on the go.