Crockpot Enchinachos Part enchiladas, part nachos, and ridiculously easy! These @Crock-Pot Enchinachos are loaded with chicken, enchilada sauce, and plenty of melty cheese. An easy dinner everyone can customize. Ingredients 1.5 lbs boneless, skinless chicken breasts 1 packet taco seasoning @Fire & Smoke Society 1 medium onion, diced 1 tsp garlic powder 1 tsp onion powder 2 (10 oz) cans enchilada sauce (use just 1 can if you don't like extra-saucy nachos) 1 (16 oz) block Velveeta, cubed 2 cups shredded Mexican-blend cheese Tortilla chips, for serving For the Pico de Gallo 3 Roma tomatoes, diced 1/2 small onion, finely diced 1/4 cup fresh cilantro, chopped Juice of 1 lime Salt, to taste Directions 1. Add the chicken to your slow cooker and season with the taco seasoning, garlic powder, and onion powder. 2. Add the diced onion and pour the enchilada sauce over the chicken. Use 1 can for a thicker mixture or 2 cans if you like your nachos extra saucy. 3. Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, or until the chicken is tender and cooked through. 4. Remove the chicken from the slow cooker and shred or cut it into bite-sized pieces. Return it to the slow cooker and stir everything together. 5. Cut the Velveeta into cubes and add it to the slow cooker. Stir until melted and creamy. To speed things up, you can warm the Velveeta before adding it. 6. Sprinkle the Mexican-blend cheese evenly over the top. Cover and cook for another 20–30 minutes, or until the cheese is completely melted. 7. While the cheese melts, make the pico de gallo. Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir and set aside. 8. To serve, pile tortilla chips onto a plate and spoon the cheesy enchilada chicken mixture over the top. Finish with fresh pico de gallo and any of your favorite nacho toppings. #crockpot #slowcooker #EasyRecipe #DinnerIdeas #easydinner - @caitlynskitchen