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.
Recipe by: averiecooks.com
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. READ MORE