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Entertaining Appetizers: Chicken Nachos in Under 30 Minutes

Chicken Nachos in Under 30 Minutes

Easy Entertaining

Karen Petersen

When I’m entertaining I like to enjoy my company and talk and sit. I don’t like to be in the kitchen busy at work, while everyone else is enjoying the conversation. I’m assuming many of you are the same way? Good.

I’m going to share a delicious appetizer with you today that can be prepared mostly ahead of time. Then when it’s time to put it all together it will take less than 15 minutes!

The day before (or the morning of,) go ahead and place four boneless, skinless chicken thighs (or more if you want to make a huge platter) in a slow cooker that has been lined with a Reynolds® Slow Cooker Liner. Top with 1 (10 oz) can of enchilada sauce.

Cover the slow cooker and cook on LOW for about 4-6 hours.

Carefully open the slow cooker. Remove the chicken and place on a cutting board. Use two forks to shred, or use your stand mixer to help speed up the process. Place the chicken in the mixer and turn the mixer to low for about 30 seconds. It should shred the chicken very nicely in no time!

Slow Cooker Chicken Nachos

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Here’s what it will look like:

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Put the chicken in the fridge until you want to assemble your nachos. If you want to get your toppings ready the day before/morning of your party that would also be a good idea. The toppings that I used were:

  • Sliced olives
  • Salsa
  • Sour Cream
  • Grated cheddar cheese (or a Mexican blend)
  • Avocados (or guacamole)
  • Banana peppers
  • 1 (14 oz) can of black beans (drained and rinsed)

As I was making this, my son was busying himself with painting… and then not cleaning up after himself. Shocker!

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Now, it’s time for the good part--assembling the nachos! You’re going to use the Reynolds Wrap® Non-Stick Foil. Line a cookie sheet with the foil. Make sure the dull side is up (that’s the part that is non-stick). Now take your favorite tortilla chips (I used about half a bag) and lay them across the foil. Top with the chicken, black beans and shredded cheese. Then place them in the oven and bake at 400 degrees for about 10 minutes, until the cheese is all melted.

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Now take your avocados, olives, banana peppers, sour cream and salsa and top your nachos.

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Grab a large platter and gently transfer the heap of nachos from the Reynolds Wrap® Non-Stick Foil to the platter. It should slide off very easily. Now you have a gorgeous plate of nachos. Is that not gorgeous?!

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See how nothing sticks to the foil? Awesome! And easy clean up as well. Just toss the foil and your pan is clean!

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The only problem with these nachos is that they will disappear in a flash! I’m serious when I say these nachos will blow you away. I can’t wait to make these again!

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