Homemade Chicken Enchilada Nachos
- Yield 8
- Prep 15 minutes
- Cook 2 minutes
- Total 17 minutes
Homemade Chicken Enchilada Nachos is a chicken recipe on Avoteb. The yield on the card is 8. Plan on 17 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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)
Method
Warm your broiler.
Tip in chicken and 3/4 cup enchilada sauce together in a medium mixing bowl. Turn until the chicken is evenly coated. Keep nearby.
Spread the chips out evenly on a large baking sheet. Scatter 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.)
Lift then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno. Put back the sheet to the broiler for another 30-60 seconds, just to heat the remaining ingredients, if desired. Then remove then sheet. Scatter the chips evenly with the chopped cilantro, then drizzle with the remaining 3/4 cup enchilada sauce. (skippable: If you would also like to add sour cream, you can drizzle it on with a fork or a piping bag.)
Plate warm.
