Shredded Chicken Nachos (burritos)

Never took a picture of this one – but it was pretty good and the kids ate it as left overs the next day too.

 

INGREDIENTS
Nachos
2    lb. (about 10) boneless skinless chicken thighs
1    (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1    (15-oz.) can pinto beans, drained
1    (14.5-oz.) can diced tomatoes, undrained
1    (4.5-oz.) can Old El Paso® Chopped Green Chiles
2    tablespoons lime juice
10    oz. restaurant-style tortilla chips

 
Toppings
4    oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4    cup sour cream
3/4    cup Old El Paso® Thick ‘n Chunky Salsa
1/4    cup sliced green onions
1/4    cup sliced ripe or green olives
2    tablespoons chopped fresh cilantro
1    lime, cut into 12 wedges

 

DIRECTIONS
1.    Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2.    Cover; cook on Low setting for 7 to 8 hours.
3.    Just before serving, place all topping ingredients in individual serving dishes. Remove chicken from slow cooker; place on large plate. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker and mix well.
4.    To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. Chicken mixture can be held on Low setting for up to 2 hours.