OAMC Santa Fe Chicken Nachos

1. 1

   Cooking Day: Combine chicken, salsa and black beans.

2. 2

   Divide evenly into 2 gallon sized freezer bags.

3. 3

   Press out air, seal, date and label with cooking instructions.

4. 4

   Serving Day: Thaw completely.

5. 5

   Place in slow cooker and cook on low 6-8 hours, until chicken is tender.

6. 6

   Prior to serving, add cream cheese and melt completely.

7. 7

   Line a 10x15 jelly roll pan or cookie sheet with tortilla chips.

8. 8

   Spoon chicken mixture over chips, then top with grated cheese.

9. 9

   Heat in 350 degree oven until cheese is melted.

10. 10

    Top with lettuce and tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.