Skillet Chicken Nachos

Who likes doing dishes? Not me! That is one of the biggest reasons that one skillet meals are so wonderful. All the ingredients in only one pan. Excellent. This dish came together so fast and was delciously flavorful. The only thing I could have wished for was that I had some of the homemade salsa I made yesterday when we made these nachos. (I am behind on blogging.... stay tuned!)

The picture and recipe are courtesy of BettyCrocker.com and can be found at this site here: http://www.bettycrocker.com/recipes/skillet-chicken-nachos/9bf0c3be-09dd-4b1b-8cf4-a9cfa979b232#?term=skillet%2Bchicken%2Bnachos&fv=AND(HasGridViewImage%3ATrue)&pi=1&ps=9


SKILLET CHICKEN NACHOS

From Bettycrocker.com

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1 tablespoon olive or vegetable oil

1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz) (or just use cheddar cheese)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2. Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Makes 6 servings

Classic Repeat: Crockpot Creamy Southwestern Chicken Nachos

If you missed this recipe before ADD IT TO YOUR ARSENAL!!!! It is so easy to make and SOOO tasty! Add some olives, onions, and guacamole on top and I can eat WAY more than I should!

http://shaylaskitchen.blogspot.com/2010/05/crockpot-creamy-southwestern-chicken.html

Crockpot Creamy Southwestern Chicken Nachos

This is a fantastic recipe from Real Mom Kitchen that was very tasty and full of flavor. So easy to make with limited ingredients too! Remember for crockpot recipes that the HIGH setting is twice as fast as the LOW setting. So if you want things to move more quickly, divide the LOW setting in half and just leave it on HIGH. However, you also have to realize that your meat will be more tender if you cook it longer on LOW. I followed the settings listed on the original recipe and my chicken was perfect - easy to shred and still very tender. The picture is courtesy of Real Mom Kitchen and can be found here. My nachos were not as "Creamy" as the picture makes it look. It was a perfect blend of chicken, beans, corn, salsa, and cream cheese without anything being too overpowering.

CROCKPOT CREAMY SOUTHWESTERN CHICKEN NACHOS
From Real Mom Kitchen

• 1 small bag frozen corn
• 1 can black beans, drained and rinsed
• 2 large frozen boneless skinless chicken breasts
• 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
• 1 8 oz package of cream cheese
• tortilla chips
• Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.

1. Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
2. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
3. Cook on high for 1 hour, and then on low for 4 hours.
4. Shred chicken with forks and mix in cream cheese until melted and creamy.
5. Serve with tortilla chips and add toppings to individual servings.