Ingredients

The following ingredients have 4 Servings
  • 1¾ pound boneless skinless chicken breast
  • 1 tablespoon ground cumin
  • 1½ teaspoon ancho chile powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 can (14½oz) diced tomato with jalapeno
  • 1 large sweet red pepper (cut into 1 pieces)
  • 1 can (15oz) black beans (rinsed and drained)
  • 6 (6-inch each) corn tortillas
  • nonstick cooking spray (as needed)
  • 1½ cups shredded reduced-fat Mexican cheese blend
  • 6 tablespoon light sour cream
  • ⅓ cup pickled jalapeno peppers (chopped, sliced thin (optional))
  • ⅓ cup fresh cilantro (chopped coarsely)
  • fresh lime (cut to wedges)

Instruction

  • In a large crockpot, add chicken, cumin, ancho chile powder, oregano, and salt.
  • Toss to coat chicken with the spices.
  • Arrange chicken to a single layer.
  • Add diced tomato with jalapeno, and sweet red pepper on top of chicken.
  • Set crockpot to HIGH, cover, and cook approximately 3 hours, or until the chicken is tender and shreds easily with a fork.
  • Using 2 forks, or shredding claws, shred chicken in the crockpot.
  • Add black beans, and stir to mix.
  • Cover and cook another approximately 20 minutes, or until heated through.
  • In the meantime, preheat the oven to 425° F
  • Using non-stick cooking spray, spray both sides of each tortilla. Place the tortillas on top of each other in a pile. Using a pizza cutter, cut the tortillas into 6 wedges.
  • On a baking sheet, arrange the tortilla pieces in a single layer.
  • In preheated oven, bake approximately 6 minutes, flip tortillas and bake another approximately 6 minutes, or until the chips are crispy and lightly browned.
  • Place baking sheet on a wire rack to cool.
  • Set oven to broil.
  • Push chips together so they are touching.
  • Using a slotted spoon, place chicken on top of chips.
  • Sprinkle the cheese evenly on top of the chicken.
  • Place baking sheet in the oven, and broil approximately 1 minute, or until the cheese has melted and begins to bubble.