Buffalo Chicken Nachos

My friend and I have a long-standing tradition of Taco Tuesday. This semester it had to change to Taco Thursday because of her busy Tuesdays, but nonetheless- still amazing. Last night she changed it up and made buffalo chicken nachos. I am kind of intimated by spicy stuff, but this recipe is amazing. The ranch and sour cream tone down the spice of the buffalo sauce, and make it creamy and delicious. Her roommate made up the recipe, so she didn't have exact measurements, but it is so good.

Crock Pot Buffalo Chicken Nachos

2 lb chicken, cut into chunks
1 bottle Sweet Baby Ray's buffalo sauce
1 cup chopped onion
1 dry ranch packet
4 oz diced green chilies
2 garlic cloves, minced
1 cup sour cream
2 cups shredded cheddar cheese
1 can refried beans
1 can pinto beans
Cilantro
Olives (optional)
Tortilla chips
Sour cream (for garnish)
Guacamole (for garnish)

Place chicken in crock pot, cover with buffalo sauce, onion, ranch packet, green chilies, and garlic.

Cover and cook on low for 6-8 hours. Just before serving, stir in 1 cup sour cream. Place a layer of tortilla chips in a 9 x 13 baking dish, then spread 1/2 can refried beans over the top and cover with 1 cup of shredded cheese. Ladle the chicken mixture and sauce on top, then put a layer of pinto beans and sprinkle with chopped cilantro and olives (if desired). Place another layer of chips, and repeat. Bake at 350 degrees for about 5 minutes, or until cheese is melted. Top with sour cream and guacamole.

The best chips to use are Juanita's. This is my personal opinion but they are the best chips in the whole world.

Seriously, so good. I was too excited and hungry to take a picture, but I am making them next week for husband and I will take one then. I had to eat mine with a fork, but it's worth it. She also said that if you eat it leftover, add in some fresh tortilla chips right before you eat it to give it the crunch.