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Prep 15min
Total8hr15min
Ingredients14
Servings12
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Ingredients
Nachos
2
lb. (about 10) boneless skinless chicken thighs
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
(15-oz.) can pinto beans, drained
1
(14.5-oz.) can diced tomatoes, undrained
1
can (4 oz) Old El Paso™ Chopped Green Chiles
2
tablespoons lime juice
10
oz. restaurant-style tortilla chips
Toppings
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4
cup sour cream
3/4
cup thick & chunky salsa
1/4
cup sliced green onions
1/4
cup sliced ripe or green olives
2
tablespoons chopped fresh cilantro
1
lime, cut into 12 wedges
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Steps
1
Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2
Cover; cook on Low setting for 7 to 8 hours.
3
Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4
To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.
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Nutrition Facts
Serving Size:1/12 of Recipe without Toppings
Calories
360
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
6g
30%
Cholesterol
65mg
22%
Sodium
650mg
27%
Total Carbohydrate
31g
10%
Dietary Fiber
5g
20%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
14%
14%
Calcium
16%
16%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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