An easy meal.
The recipe was inspired by a from a recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer
GF Chicken Nachos
3 lb. boneless, skin less chicken breast, cut into bite sized pieces
24 oz GF salsa
1 can black beans, rinsed and drained
8 oz Greek yogurt, unflavored
Tortilla chips
Cheddar cheese, shredded
Lettuce, shredded
In crockpot, combine chicken, salsa, and beans. Cook on low for 8-10 hours.
Add the yogurt. Allow to heat through. Then, lay out chips on a cookie sheet. Top with chicken mixture and the cheese. Bake at 350* for 7-10 minutes until cheese is melted.
Top with lettuce to serve.
Kelli's Gluten Free Kitchen 