Low Carb/Keto Chicken Nachos using Hatch Green Chile Spice
2 chicken breasts
8 oz cream cheese
1 jar mama salsa
1/2 cap full FCC Hatch Green Chile Spice
1 mission carb balance spinach tortilla cut into 8 wedges
Slow cook 6 hours on low.
Shred chicken and add back to pot and stir.
Cut tortilla and fry until crunchy.
Garnish with 1/2 green onion and cilantro.
8.4net carbs and 214 calories per serving.
Recipe by Michelle Renee Brown from Fresh Chile Cookin'! group on Facebook.
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