2 lbs boneless skinless chicken breasts
2 Tbsp lime juice
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/2 cup fresh cilantro, chopped
2 Tbsp butter
2 Tbsp flour
2 cups milk
2 cups shredded cheese
salt and pepper, to taste
beans, heated through (any kind)
crock pot with cooking spray. Place chicken in crock pot. Top with lime juice, chili powder, cumin, oregano, and cilantro. Cover and cook on low for 5-6 hours.
For cheese sauce melt butter in a large saucepan. Add flour and stir
to make a roux. Slowly stir in milk. Heat to a boil; reduce heat to
medium and stir continuously until sauce is thickened. Stir in shredded
cheese and stir until melted. Remove from heat. Sprinkle with salt and pepper to taste.
Serve chips topped with
chicken mixture and cheese sauce. Top with beans, tomatoes, olives, salsa,
guacamole, and sour cream.