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Here’s a new way to eat nachos without the guilt! Rachel Ray does it again, with spicy pulled chicken, zesty Spanish flavors, and a crispy tortilla crunch.
A flavor packed recipe, with tender shreds of chicken, earthy black beans, and full of cheesy tortilla temptation. Although this dish has a lot of ingredients, it’s packed with so much flavor, you’ll want to make it over and over. This casserole is perfect for those days when you need to cook for a large crowd. The recipe serves 6-8, so with a nice green salad and some crusty bread on the side, everyone will be satisfied – and begging for the recipe!
If you’d like to make this dish leaner, you can switch the chicken thighs to chicken breasts and use low-fat cheese. And if you’re short on time, use store-bought salsa instead of making your own Pico de Gallo.
Recipe and photo courtesy of Rachael Ray Show