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Homemade Slow Cooker Chicken Enchilada Nachos
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Homemade Slow Cooker Chicken Enchilada Nachos

Prep Time15 minutes
Total Time6 hours 15 minutes
Course: Appetizer, main dish
Cuisine: Mexican
Keyword: bacon and chicken, enchilada, mexican nachos, nachos, slow cooker
Servings: 8

Equipment

  • 1 slow cooker

Ingredients

  • 2 lb Boneless skinless chicken breast
  • 16 oz Tomato sauce (organic)
  • 6 oz Tomato paste (organic)
  • 1/2 tsp Smoked paprika (smoked)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/4 tsp Cumin
  • 1/4 tsp Chili powder
  • 1/2 tsp Oregano
  • 1/8 tsp Cinnamon
  • 2 tbsp Einkorn flour (can use gf flour)
  • 1 cup Sour cream (sour)
  • 2 cup Cheddar cheese (shredded) (shredded)
  • Organic tortilla chips

Instructions

  • In a bowl combine the 16 oz Tomato sauce, 6 oz Tomato paste,1/2 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 1/4 tsp Cumin, 1/4 tsp Chili powder, 1/2 tsp Oregano, 1/8 tsp Cinnamon and 2 tbsp Einkorn flour. Use a whisk and whisk it all together.
  • Pour a few tablespoons of the sauce on the bottom of a crockpot.  Place the chicken breasts onto the sauce and pour the remaining sauce over. Once the chicken is covered, cook 6-8 hours on the low setting or 2-3 hours on the high setting.
  • Once the chicken is covered, cook 6-8 hours on the low setting or 2-3 hours on the high setting.
  •  Use a hand mixer on low and shred the chicken right in with all of the sauce.  Put the lid on until it is heated through and all of the cheese is melted.  
  • After it is shredded, add in the 1 cup Sour cream and 2 cup Cheddar cheese (shredded).
  • Put the lid on until it is heated through and all of the cheese is melted
  • On a parchment paper lined baking sheet place and even layer of tortilla chips.  Spoon the chicken mixture on top and and add your favorite toppings.
  • Bake in the oven at 350 until the chips have some cheese crisped.  Remove from the oven and add any remaining toppings you might want.

Notes

FREEZE
  • This is a great recipe to freeze.
  • After the cream cheese and cheese has melted in the crockpot bring to room temperature.
  • Transfer to a freezer safe dish and store up to 2 months.
Thaw/Reheat
  • To thaw place in the refrigerator the night before you will use it.
  • The day you are using, place in a sauce pan over medium heat.
  • You might need to add a little bit of water if too thick.
  • Cook until heated through.