A couple weeks ago I accompanied my daughters to a birthday party. It was really fun with lots of princesses and princess activities.
The birthday girl's mom had made some cute little sammies and snacks for the kids as a light lunch and had also prepared these chicken nachos for the adults to munch on.
They tasted really good and so I asked her for the recipe. Turns out that it is super easy.
I don't usually use sour cream, but I happened to have some in my fridge because I used it in a baked good, so I went ahead and used the rest of it in this recipe. I am sure that plain yogurt or greek yogurt would work just as well.
I added a can of black beans and also garnished it with green onions and cilantro.
I made these for a dinner get together and we had the leftovers for dinner another night wrapped in a tortilla with chopped tomatoes inside. It would also make a great filling for a quesadilla.
Chicken Nachos adapted from Misty Francom
Season 4 chicken breasts witih lemon pepper and garlic salt.
Cook and Shred.
Add 2 cans of corn without juice (I used Mexi-corn because I had it in the pantry)
1 can black beans, drained and rinsed
1-2 cups of shredded cheese
1 large scoop of sour cream
1 jar of salsa
green onions and cilantro, for garnish
Simmer together for 10-15 minutes
Serve with chips
* Misty's note- I (Misty) don't cook it this way anymore, but it basically tastes the same as the way I make it. I cook the chicken and shred it the night before. Then in the morning I through everything in the Crockpot and let it cook until lunch and it is ready!
One Year Ago- Weekly Lunchbox