In honor of Cinco De Mayo on Saturday, I decided to make something mexican inspired. I ended up turning my cream cheese chicken recipe into nachos. They were delicious!
Spicy Cream Cheese Chicken Nachos
3-4 chicken breasts
1 can black beans
1 can Rotel
1 ranch dressing mix packet
1 teaspoon cumin
1 tsp chili powder
1 tsp onion powder
5 oz cream cheese
1 cup finely shredded cheese ( I used a 5 cheese mexican blend)
3/4 bag of Tortilla Chips ( we used El Rancho brand)
Place chicken breasts in slow cooker. Add in all other ingredients and seasonings (except cream cheese), and stir gently to combine. Cook on low for 4-6 hours. Stir in cream cheese. Arrange tortilla chips on baking sheet. Top with chicken mixture and 1 cup of finely shredded cheese. Broil for 5 minutes. Add toppings of your choice.