Ingredients

Mojo-marinated Chicken
• 2 boneless, skinless chicken breast halves
• 1 orange, zest and juice
• 2 limes, zest and juice
• 4 Tbs. minced fresh flat-leaf parsley
• 1 Tbs. minced fresh oregano
• 1 Tbs. minced fresh thyme
• 1 garlic cloves, minced
• 1 tsp. ground cumin
• 1/4 cup olive oil
• 1 tsp. pepper
• 1/2 tsp. salt

Chipolte Crema
• 1 cup sour cream
• 1 chipotle pepper in adobo sauce, minced
• 1/2 tsp. paprika
• 1/2 tsp. lime zest
• 1/4 tsp. salt
• 1 tbsp. fresh lime juice

Red Pepper Cheese Sauce
• 7 oz. jar roasted red peppers, drained and chopped
• 1 cup plain yogurt
• 1/2 cup (4 oz. ) cream cheese, whipped
• salt and pepper to taste
• parsley if desired
• Blue corn tortilla chips

Instructions

Mojo-marinated Chicken
1. Place two chicken breasts into a slow cooker.
2. Mix together the ingredients and pour over the chicken in the slow cooker.
3. Set slow cooker to high and cook for 4 hours. When complete, set to low, turn chicken over and cook an additional hour or until ready to serve.
4. Remove chicken and cut or shred into small pieces.

Chipolte Crema
1. Combine all ingredients in a small bowl

Red Pepper Cheese Sauce
1. Combined in food processor and mix until smooth.

Nachos
1. Spread blue corn tortillas onto a plate.
2. Sprinkle the chicken over the chips.
3. Spoon the Chipolte Crema and Red Pepper Cheese Sauce over the chips. Serve.

Notes

https://simplyinspiredmeals.com/obviously-nachos/