Everybody loves nachos. This fiery version combines spicy sriracha and sweet chili sauces with cool mayo, sour cream and tender chicken. Add gobs of Sargento® 4 Cheese Mexican Blend and your favorite nacho toppings for a flavorful combo that’s sure to please.
Ingredients
Directions
- In a small bowl combine mayonnaise and next 3 ingredients until smooth. Transfer 1/2 of the mixture into a 1 qt. slow cooker. Cover remaining sauce with plastic wrap and refrigerate until chicken is done cooking.
- Add chicken to slow cooker and stir until chicken is well coated with sauce. Cover crock pot and turn to low. Cook for 5-6 hours or until chicken is tender.
- Shred cooked chicken mixture in crockpot, then stir remaining sauce into chicken. Keep warm until ready to serve.
- To serve, spoon mixture over a platter of warm tortillas, and top with shredded cheese. Bake until well melted. Top with desired toppings and enjoy.
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