How To Make Chicken Enchilada Nachos
These loaded enchilada nachos makes the perfect game day snack to munch on! It’s packed with tender chicken, beans, corn and more for a filling plate.
Serves:
Ingredients
- 2cupschicken,shredded, cooked
- 1½cupsred enchilada sauce,divided
- 10ozcorn tortilla chips
- 8ozsharp cheddar cheese,freshly-grated
- 1avocado,peeled, pitted and diced, and tossed with 1 tbsp lime juice
- ½cupblack beans,rinsed and drained
- ½cupred onion,diced
- ½cupwhole kernel corn,drained
- 1small jalapeno,stemmed, seeded and diced
- ½cupfresh cilantro leaves,chopped
- sour cream,optional
Instructions
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Preheat the broiler.
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Add the chicken and ¾ cup of enchilada sauce together in a medium mixing bowl.
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Toss until the chicken is evenly coated. Set aside.
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Spread the chips out evenly on a large baking sheet.
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Sprinkle evenly with the cheese, then place the sheet in the oven under the broiler for 1 minute until the cheese is melted.
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Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno.
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Return the sheet to the broiler for another 30 to 60 seconds, just to heat, if desired.
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Remove the sheet from the broiler.
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Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining ¾ cup of enchilada sauce.
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Serve warm, and enjoy!
Nutrition
- Calories: 478.42kcal
- Fat: 26.77g
- Saturated Fat: 8.60g
- Trans Fat: 0.39g
- Monounsaturated Fat: 10.14g
- Polyunsaturated Fat: 5.37g
- Carbohydrates: 40.46g
- Fiber: 6.41g
- Sugar: 4.99g
- Protein: 19.98g
- Cholesterol: 55.17mg
- Sodium: 711.70mg
- Calcium: 253.30mg
- Potassium: 509.90mg
- Iron: 1.93mg
- Vitamin A: 98.40µg
- Vitamin C: 7.16mg
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