Tuesday, October 3, 2017

Salsa Cream Cheese Chicken Nacho Bowls

In honor of Taco Tuesday I am making an old time favorite. Instead of serving them in taco shells I am serving the chicken over tortilla chips and turning them into Nacho Bowls. Easy and the perfect weeknight meal. Top with your favorite nacho toppings and dinner is served!

Salsa Cream Cheese Chicken Nacho Bowls
Serves 4

16 oz. boneless skinless chicken breasts
1 tsp. chili powder
1 tsp. cumin
1 cup pinto beans, rinsed and drained
1 tsp. garlic powder
1 cup rotel
1 cup salsa
4 oz. cream cheese
2 cups tortilla chips

Arrange chicken in bottom of crock pot. Season with chili powder, cumin, and garlic powder. Add in the salsa, rotel, and beans. Cover and cook on low 3-4 hours. About 30 minutes before serving stir in cream cheese.

Shred chicken and serve over tortilla chis. Garnish with some sprinkled cheddar cheese, lettuce, cilantro or any of your favorite nacho toppings. Enjoy!

1 comment:

  1. Your Chicken Nacho Bowl makes me so hungry, wish I had this right now! Hope you are having a fantastic weekend and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen


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