Loaded Chicken Enchilada Nachos
There’s nothing better than warm, gooey, cheesy nachos.
I could make a meal out of them and sometimes do.
There’s so much flavor and texture in every bite of these easy nachos that are loaded with every Mexican-inspired ingredient I could find in my fridge and pantry.
Black beans, corn, bell peppers, pico de gallo, cilantro, and I forgot to add avocado or guacamole. I know, what was I thinking.
Enchilada sauce keeps the chicken moist and juicy and we didn’t miss the avocado.
The nachos are dangerously fast to make and ready in 5 minutes. I used the microwave because I don’t find there’s much of a difference in taste between microwaved nachos and baked nachos, but bake them if you prefer.
Don’t forget to wash them down with The Best Margaritas.
They’re perfect for Memorial Day parties or Fourth of July, Labor Day, tailgating, or Superbowl parties. No one can resist fresh nachos.
Loaded Chicken Enchilada Nachos
There’s nothing better than warm, gooey, cheesy nachos. There’s so much flavor and texture in every bite of these easy nachos that are loaded with every Mexican-inspired ingredient I could find. Black beans, corn, bell peppers, pico de gallo, cilantro and enchilada sauce keeps the chicken moist and juicy. The nachos are dangerously fast to make and ready in 5 minutes.
- 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
- 1/2 cup red enchilada sauce
- about 8 ounces corn tortilla chips
- 1/2 cup cooked black beans
- 1/2 cup bell peppers, diced small (I used red and yellow)
- 1/2 cup corn (I used frozen; thaw before using)
- 2 cups Mexican shredded cheese blend
- 1/4 cup pico de gallo
- 1 teaspoon fresh cilantro, finely minced
- guacamole, sour cream, or your other favorite Mexican-inspired fixings, optional
- To a medium bowl add the shredded chicken, enchilada sauce, and stir to combine; set aside.
- To a large microwave-safe plate or shallow bowl, add the chips in a flat layer or without too much overlap so each chip gets its share of toppings. If you prefer, you can bake the nachos at 375F for about 5 to 10 minutes, or until cheese has melted.
- To the chips, evenly top with the chicken, black beans, bell peppers, corn, cheese, and microwave on high for about 2 minutes (all microwaves vary), stopping every 30 seconds to check, or until cheese has melted.
- Evenly garnish with pico de gallo, cilantro, any optional toppings, and serve immediately. Nachos are best warm and fresh.
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