Chicken Enchilada Nachos
Ingredients
The nachos
-
10
ounces
corn tortilla chips
-
8
ounces
sharp cheddar cheese, freshly-grated
-
1
small
jalapeno, stemmed, seeded and diced
-
1
cup
chopped fresh cilantro leaves
-
1
optional
sour cream
The toppings
-
2
cups
shredded cooked chicken
-
1 ½
cups
red enchilada sauce, divided
-
½
cup
black beans, rinsed and drained
-
½
cup
diced red onion
-
½
cup
whole kernel corn, drained
-
1
whole
avocado, peeled, pitted and diced
Instructions
- Preheat the broiler.
- Mix chicken with ¾ cup of enchilada sauce in a bowl and set aside.
- Spread tortilla chips on a baking sheet and sprinkle with cheese.
- Broil until cheese is melted, about 1 minute.
- Top chips with chicken, avocado, black beans, red onion, corn, and jalapeno.
- Return to broiler for 30-60 seconds to heat toppings.
- Sprinkle with cilantro and drizzle with remaining enchilada sauce.
- Serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
60mg
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