Well, the month of May seemed to have the ability to both drag along and speed by at the same time. I don’t know how that works exactly, but I’m both perplexed and impressed. It’s been another crazy month. And by crazy I’m now pretty much just referring to the fact that I still seem to be surprised by that. Seriously. What was I thinking?
And speaking of what I was thinking, how is it that we have so much planned and packed for this summer that it hasn’t even started for us yet and I kind of feel like it’s already over? I’m just a mess of contradictions right now.
You know what’s not a contradiction? This month’s recipe from Cupcakes with Sprinkles for my Secret Recipe Club post! I mean, what’s not to love about throwing some chicken, corn, black beans and sauce into a slow cooker and walking away, then coming back to infinite possibilities?!
The original recipe that Meghan over at Cupcakes with Sprinkles shared was for Fiesta Chicken Burritos and used a few different ingredients. The recipe seemed to be one that lends itself toward adapting to what you have on hand, so that was exactly what I did. Which also happens to be what got me thinking about all the different ways this chicken could be used.
Meghan has managed to collect a veritable treasure trove of recipes over on her blog so it was fun to browse through and get ideas. Plus she definitely has a sweet tooth like me, but I was stumped for dinner ideas and this one definitely looked like it would hit the spot. And it really did. We absolutely loved the nachos!
I mean, obviously burritos would be a total winner here, but my kids just aren’t really fans. They do love nachos though, so that was a natural fit, but so would some other ideas have worked that I can’t wait to try in the future.
I still couldn’t stop thinking about how else I could use this though – enchiladas, flautas, quesadillas, taco salad, thinned into a soup, as pizza topping… I can’t even remember all the ideas, but those are the ones that stick out. How would you use it?
Fiesta Chicken Nachos
Adapted from Cupcakes with Sprinkles recipe for Fiesta Chicken Burritos
- 4 chicken boneless, skinless chicken breasts
- 1 small can tomato paste
- 1 can green enchilada sauce
- 1 teaspoon sea salt
- 1 tablespoon chile powder
- 1/2 cup water
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 8 oz cream cheese, at room temperature and cut into small pieces
- 1 large bag corn tortilla chips
- 2 cups shredded cheddar jack cheese
- Garnish ideas: Fresh avocado (shown), guacamole, sour cream, salsa, pico de gallo
- Place the chicken breasts in your slow cooker.
- In a bowl, whisk together the tomato paste, enchilada sauce, salt, chile powder and water.
- Add the corn and black beans to the chicken in the slow cooker.
- Pour the tomato and enchilada sauce mixture over the chicken, corn and black beans to cover.
- Cook the chicken mixture on low for 4-5 hours.
- Remove the chicken from the slow cooker and place it on a plate to shred using a fork.
- Add the chicken back into the slow cooker along with the cream cheese pieces and stir to melt.
- Place the lid back on the slow cooker and cook another 15 minutes until the mixture is well combined and the cream cheese is hot and melted.
- Preheat the oven to 400 degrees (or use your broiler on high heat or even microwave on individual plates).
- Lightly oil a large baking sheet and even spread the tortilla chips over the pan. Using a spoon or tongs distribute some of the chicken mixture all over the chips (there will most likely be about half the chicken mixture left over for another batch or pan, or for burritos or as enchilada filling).
- Sprinkle the two cups of shredded cheese evenly over the chips and chicken, using as much or as little as you like.
- Place the baking sheet in the oven or under the broiler. If using the broiler keep the door slightly open and the pan about 6-inches away and watch for burning. You just want to melt the cheese without toasting and burning everything (about 3-5 minutes). If using the 400 degree oven, place the baking sheet in the oven and bake for 7-10 minutes depending on how melted and toasted you like the cheese. For microwave, assemble individual nacho servings (or on a larger plate to share) on microwave safe dishes and heat until cheese is just melted and hot.
- Serve with garnishes of choice or as is.
NOTE: This filling would also be great in burritos or as flauta or enchilada filling, quesadilla filling, or even as a pizza topping! Makes about 6 cups of chicken mixture.