Name: Chicken Enchilada Nachos
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 2 cups shredded cooked chicken; 1 1/2 cups red enchilada sauce, homemade or store-bought, divided; 10 ounces corn tortilla chips; 8 ounces sharp cheddar cheese, freshly-grated; 1 avocado, peeled, pitted and diced (and tossed with a tablespoon of lime juice, if you’d like to prevent browning); 1/2 cup black beans, rinsed and drained (about half of a 15-ounce can); 1/2 cup diced red onion (about a quarter of a medium red onion); 1/2 cup whole kernel corn, drained (about half of a 15-ounce can); 1 small jalapeno, stemmed, seeded and diced; 1/2 cup chopped fresh cilantro leaves; (optional: sour cream)

Description

These chicken enchilada nachos are fun, flavorful, and fully-loaded with all of your favorite chicken enchilada ingredients! (They’re also naturally gluten-free when made with GF enchilada sauce.)

Ingredients

Scale

2 cups shredded cooked chicken
1 1/2 cups red enchilada sauce, homemade or store-bought, divided
10 ounces corn tortilla chips
8 ounces sharp cheddar cheese, freshly-grated
1 avocado, peeled, pitted and diced (and tossed with a tablespoon of lime juice, if you’d like to prevent browning)
1/2 cup black beans, rinsed and drained (about half of a 15-ounce can)
1/2 cup diced red onion (about a quarter of a medium red onion)
1/2 cup whole kernel corn, drained (about half of a 15-ounce can)
1 small jalapeno, stemmed, seeded and diced
1/2 cup chopped fresh cilantro leaves
(optional: sour cream)

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Instructions

Preheat your broiler.
Add chicken and 3/4 cup enchilada sauce together in a medium mixing bowl. Toss until the chicken is evenly coated. Set aside.
Spread the chips out evenly on a large baking sheet. Sprinkle evenly with the cheese. Then place the sheet in the oven under the broiler until the cheese is melted, about 1 minute. (Watch the oven carefully.)
Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno. Return the sheet to the broiler for another 30-60 seconds, just to heat the remaining ingredients, if desired. Then remove then sheet. Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining 3/4 cup enchilada sauce. (Optional: If you would also like to add sour cream, you can drizzle it on with a fork or a piping bag.)
Serve warm.

Notes

*If making these gluten-free, be sure to use gluten-free enchilada sauce. (You can substitute equal parts cornstarch in place of flour in my red enchilada sauce recipe.)