½cupbell peppersdiced small (I used red and yellow)
½cupcornI used frozen; thaw before using
2cupsMexican shredded cheese blend
¼cuppico de gallo
1teaspoonfresh cilantrofinely minced
guacamolesour cream, or your other favorite Mexican-inspired fixings, optional
Instructions
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.
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.
Notes
If you prefer, you can bake the nachos at 375F for about 5 to 10 minutes, or until cheese has melted.