Ingredients

The following ingredients have 16 Servings
  • 1 1/2 pounds boneless (skinless chicken breasts)
  • 1 24 ounce jar Pace® Salsa Verde
  • 1 packet Ranch seasoning
  • 1/2 teaspoon cumin
  • 1/2 cup sour cream (optional)
  • 1 large bag tortilla chips
  • 1 large can refried black beans
  • Salsa Verde Ranch Chicken (see above)
  • 1 can whole black beans (drained and rinsed)
  • 6 cups shredded monterey jack and cheddar cheese blend
  • 4 green onions (chopped)
  • 4 Roma tomatoes (diced)
  • 1-2 jalapenos (thinly sliced)
  • Handful of cilantro (chopped)
  • 1 cup Pace® Salsa Verde
  • 1-2 ripe avocados

Instruction

  • Combine the chicken, Pace® Salsa Verde, packet of Ranch seasoning, and cumin in a slow cooker. Cook for 3-4 hours on high heat or 5-6 hours on low heat. If using frozen chicken, add an extra hour to the cooking time. When chicken is done, shred with two forks.
  • Heat oven to 400 degrees. Line 2 large baking sheets with foil.
  • Arrange tortilla chips in a single layer on each pan. Drop small dollops of refried beans over the chips, then top with the shredded chicken and black beans, dividing evenly between each pan. Sprinkle 3 cups of the shredded cheese over each sheet pan of nachos, then bake in the oven until the cheese is melted and bubbling, about 8 to 10 minutes. You may have to do this in batches if your oven can’t hold both sheet pans at once.
  • Remove nachos from the oven and top with the green onions, tomatoes, jalapenos, and cilantro, sprinkling them evenly over top of each pan of nachos. Serve immediately with Pace® Picante sauce and Creamy Avocado Salsa Verde.
  • To make the Creamy Avocado Salsa Verde, simply combine 1 cup of Pace® Salsa Verde in a food processor or blender with 1 large or 2 small ripe avocados and blend until smooth.