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Chicken, Bean and Rice Nachos

Name: Chicken, Bean and Rice Nachos
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds boneless skinless chicken breasts; 1 jar (16 ounces) salsa; 1 can (15 ounces) black beans, rinsed and drained; 1 can (7 ounces) Mexicorn, drained; 1 package (8 ounces) cream cheese, cubed; 3 cups cooked rice; 3/4 cup shredded Mexican cheese blend; Tortilla chips

3 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 5 hours

Makes

6 servings

You can't go wrong with this slow-cooked sensation. Tender shredded chicken is matched up with black beans, Mexicorn, rice and cheese, then served with tortilla chips. When you're craving nachos but need more than a snack, this makes one zesty dinner.—Barbara Schweitzer, Chesapeake, Virginia

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Ingredients

1-1/2 pounds boneless skinless chicken breasts
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) Mexicorn, drained
1 package (8 ounces) cream cheese, cubed
3 cups cooked rice
3/4 cup shredded Mexican cheese blend
Tortilla chips

Directions

Place chicken in a 3-qt. slow cooker. Combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Shred chicken with two forks. Stir cream cheese into mixture until blended.
To serve, place rice in serving bowls; top with chicken mixture and cheese blend. Serve with chips.

Nutrition Facts

1 each: 518 calories, 21g fat (12g saturated fat), 117mg cholesterol, 886mg sodium, 45g carbohydrate (5g sugars, 4g fiber), 35g protein.

Chicken, Bean and Rice Nachos

Total Time

Makes

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