Description
Deliciously creamy nachos made with shredded chicken, cream cheese, and taco seasoning, topped with cheese and fresh veggies.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 8 oz cream cheese, cubed
- 2 tablespoons taco seasoning
- 1 ½ cups shredded cheddar cheese
- 1 bag tortilla chips
- 1 cup diced tomatoes
- ¼ cup chopped fresh cilantro
- ½ cup sour cream or ranch dressing
Instructions
- Place chicken breasts in the crockpot.
- Add cubed cream cheese and sprinkle taco seasoning over the top.
- Cover and cook on low for 5–6 hours or high for 3 hours.
- Once cooked, shred the chicken using two forks and mix it into the creamy sauce.
- Spread tortilla chips onto a serving platter or baking sheet.
- Spoon the creamy chicken mixture over the chips.
- Top with shredded cheddar cheese and broil for 1–2 minutes if desired.
- Add diced tomatoes, chopped cilantro, and drizzle sour cream or ranch dressing on top.
- Serve immediately while hot and cheesy.
Notes
- For a spicier version, add jalapeños.
- You can substitute the cream cheese with Greek yogurt for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Appetizer
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg