Ingredients
- Chicken Breasts - 2
- Corn drained - 15 oz
- Cream Cheese - 8 oz At room temperature
- Cream of Chicken Soup - 1 can
- Tortilla Chips
- Green Onions Chopped
- Cheddar cheese shredded
- Optional Ingredients: Tomatoes olives, avocados, onions and sour cream
Instructions
Chicken nachos
- Take a crockpot and add in chicken and some water.
- For around three to four hours on high flame or for five to six hours on low flame, cook the chicken.
- Now shred the cooked chicken. Add cream cheese and cream of chicken soup while stirring it. Keep stirring until all ingredients are combined.
Sheet pan nachos
- Preheat your microwave oven to 400 degrees Fahrenheit. Line your baking sheet with aluminium foil and layer it will tortilla chips. Take the creamy chicken and layer it on the chips with the help of a spoon. Sprinkle some cheese and chopped green onions.
- It will take five to ten minutes to bake or until the cheese is melted.
- Serve along with toppings.
Nacho bar
- Let the creamy chicken nacho meat rest in a slow cooker on low heat.
- Take out tortilla chips and toppings separately. Let people decide the way of making nachos.
Notes
The day, when you want to cook this recipe, add all the ingredients to the crock-pot the same day. It is recommended to add them to the base before dinnertime ( 4 hrs).
For easy cleanup, prefer using a crock-pot liner.
On the baking sheet, lay butter paper or aluminium foil.
For easy cleanup, prefer using a crock-pot liner.
On the baking sheet, lay butter paper or aluminium foil.
