Mexican Chicken Nachos

By oldbklady

Ingredients

• 1 15oz can tomato sauce
• 1 c. chicken broth
• 2 tbs dried onion flakes
• 2 tsp dried minced garlic
• 3 tbs chili powder
• 2 tsp ground coriander
• 2 tsp cumin
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 chicken breast (about 3#)
• tortilla chips
• shredded Jack cheese blend
• chopped tomatoes
• gr onion tops
• sour cream

Preparation

Step 1

Mix tomato sauce, chicken broth an spices in slow cooker, stir until combined. Add chicken and coat with sauce. Cook on low for 6 hours. Take chicken out of cooker, place in a bowl and shred with two forks then return to cooker. Mix together with the sauce until all the chicken is coated.

To serve: Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven until cheese melts. Remove from heat and sprinkle with sour cream and green onion tops.

Freeze leftover chicken for another meal.