INGREDIENTS
1 1/4 lb
boneless, skinless chicken thighs
3/4 cup
salsa verde (choose mild, medium or spicy, depending upon your heat preference—I used medium)
1
small poblano pepper, seeded and diced (optional for extra heat)
1
tablespoon ground cumin
1 tsp
ground chipotle chili pepper
1 tsp
dried oregano
1 tsp
garlic powder
1
teaspoon kosher salt
1 14.5 ounce can
low sodium pinto beans, rinsed and drained
8
yellow corn tortillas
1/2 tsp
kosher salt
6 oz
Sargento 4 Cheese Mexican Blend
Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, sour cream