Cheesy Crockpot Nachos

Appetizer/Snack

Prep time: 15 mins

Total time: 6 hours 15 mins

1 ¼ pounds boneless, skinless chicken breasts
1 (14.5-ounce) can black or pinto beans, rinsed and drained
2 cloves garlic, minced
1 cup green enchilada sauce
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon oregano
¼ teaspoon black pepper
¼ teaspoon salt
8 corn tortillas
3 cups cheddar cheese, shredded
Optional Toppings: Salsa, black olives, tomatoes, avocado, green or red onions, jalapenos, etc.

Add chicken, beans, garlic, enchilada sauce, cumin, chili powder, oregano, black pepper and salt to a crockpot. Stir to combine. Cook on low for 5-6 hours. Before serving, remove chicken breasts from crockpot, shred using two forks, and return to the pot to keep warm.
Preheat oven to 350 degrees F. On a cutting board, stack tortillas on top of each other and slice into 6 pieces. Arrange tortillas in a single layer on a cookie sheet lined with aluminum foil. Sprinkle lightly with salt and bake for 10-12 minutes, until toasty and golden brown.
Remove chips from the oven, top with shredded cheese, and return to the oven for an additional 2-3 minutes, or until cheese is gooey and melted. Remove from the oven and portion onto 6 plates. Top each helping of nachos with shredded chicken and enjoy with the toppings of your choice.