BBQ Chicken Nachos

I saw a recipe on Pinterest for BBQ pulled pork nachos.  They sounded SO good.  My husband and his friends are actually making that exact recipe for their boys night this weekend (while us girls play BUNCO!!).  I had just bought a ton of chicken and wanted to utilize what I had in stock.  So, I'm putting my own spin on what I find to be an already creative dinner idea.  Tonight we will be enjoy BBQ Chicken Nachos.  I just put the chicken into the crockpot and will assemble the nacho plates this evening when my mother-in-law gets here to enjoy dinner with us.  Below is my "thrown together" recipe (the measurements are not exact, my apologies... it really was just thrown together... the best kind of recipe, right??):

Ingredients:
-5 chicken breasts
-BBQ Sauce (pick your favorite, I used Sweet Baby Rays Hickory)
-Brown Sugar (about 4 tbsp.)
-Apple Cider Vinegar (3 cap fulls)
-Sprinkling of Garlic Salt
-1 sweet onion, chopped

Nacho Ingredients:
-Tortilla Chips (we are using the Organic Blue Corn Chips for Trader Joe's)
-Baked Beans, warm them on the stove or microwave before assembling (I will be doctoring mine up to boost the flavor, see below for "doctoring" suggestions)
-Sharp Cheddar Cheese, shredded
-Monterey Jack Cheese, shredded
-Green Onions, chopped
-Sour Cream


Directions for Chicken:
Put a little bit of BBQ sauce on the bottom of your crockpot.  Place chicken in the crockpot.  Use enough BBQ sauce to cover your chicken completely.  Then add all the rest of the ingredients and stir together.  Cook on low for 8 hours.  When chicken is tender and cooked through use forks to shred.

Assembling the Nachos:
Preheat Oven to 350 degrees.  Lay chips out on a baking sheet.  Top chips with baked beans, shredded chicken, and cheeses.  Bake for about 8-10 minutes or until your cheese is melted.  Top with any desired extra BBQ sauce, green onions and sour cream.  Place baking sheet in the center of your table with some forks and plates and serve family style!

Baked Bean Doctoring:
-Sweet Beans: Add a can of drained crushed pineapple, chopped onion, BBQ sauce, brown sugar and mustard.
-Tangy Beans: Add spicy brown mustard, garlic salt, BBQ sauce, chopped bell pepper and chopped onion.

Hope you guys enjoy this twist on an already tasty dish. 

Sweet Potato & Black Bean Enchiladas

Getting back into the blogging groove, I decided to post my Sweet Potato & Black Bean Enchiladas recipe.  I love sweet potatoes and they are so good for you.  I am trying to incorporate them into different recipes so we aren't always eating just mashed sweet 'tators (which you add butter and sugar to).  I love Mexican food (can you tell...), so I thought what better recipe to start adding sweet potatoes to than enchiladas.  I know it may sound a bit weird... but trust me, they are tasty!  My family gobbled them up and asked for seconds. 

Ingredients:

1 onion, diced

2 medium sweet potatoes (cooked and chopped into small/medium pieces)

1 can black beans, drained

½ cup frozen sweet corn

1 4oz can diced green chiles

Garlic Salt

½ cup salsa

16 corn tortillas

16oz jar Enchiladas sauce

½-1 cup sharp cheddar cheese

½-1 cup pepper jack cheese

Directions:

1.      Preheat oven to 375 degrees.

2.      In a large skillet, sauté your onions with non-stick cooking spray.  Once opaque, add black beans, corn and diced green chiles.  Heat through for 3 minutes.  Add sweet potatoes.  Be careful when combining sweet potatoes with other ingredients, as you do not want a sweet potato and black bean mash.  Add garlic salt.  Stir.  Add salsa and stir.  Remove from heat.

3.      Warm your tortillas (I usually warm in a plastic bag in the microwave) to soften them up.  Scoop a portion of the sweet potato and black bean mixture into a tortilla, roll and place in your 13x9 pan folded side down.  Repeat with the rest of your tortillas and squish rolled tortillas real tight in the pan.  If you have left over sweet potato and black bean mixture, spread on top of the rolled tortillas.  Top with your enchiladas sauce and then with cheese.

Cover with foil and pop in the oven for 35 minutes or until bubbly.  Let rest for 5-10 minutes.  Serve with a salad.

Side Notes:
1.  If you have mushrooms in the fridge, dice and sauté them up with your onions.  That would be a tasty addition to the mixture.
2.  I cooked my sweet potatoes in the oven beforehand wrapped in foil.  I peeled them when they were cool and chopped into bite size pieces.

If you have any variations that you try with this recipe, please comment and let me know!  Hope you enjoy this sweet twisted enchilada!