Loaded Chicken Enchilada Nachos
Quick microwave-loaded nachos with shredded chicken tossed in enchilada sauce, topped with black beans, bell peppers, corn, cheese, pico de gallo, and cilantro. Serve with guacamole or sour cream if desired.
Servings: 4 servings
Ingredients
Ingredients
- 2 cupscooked shredded chicken use storebought rotisserie chicken to save time
- 1/2 cupred enchilada sauce
- about 8 ounces corn tortilla chips
- 1/2 cupcooked black beans
- 1/2 cupbell peppers diced small (I used red and yellow)
- 1/2 cupcorn I used frozen; thaw before using
- 2 cupsMexican shredded cheese blend
- 1/4 cuppico de gallo
- 1 teaspoonfresh cilantro finely minced
- guacamole sour cream, or your other favorite Mexican-inspired fixings, optional
Instructions
Instructions
- In a medium bowl, combine 2 cups cooked shredded chicken and ½ cup red enchilada sauce; stir until the chicken is evenly coated and set the mixture aside.
- If using frozen corn, thaw ½ cup corn now. Choose a large microwave-safe plate or shallow microwave-safe dish and spread about 8 ounces corn tortilla chips in a single layer or with minimal overlap so most chips can receive toppings.
- Evenly distribute the chicken mixture over the chips, then sprinkle ½ cup cooked black beans, ½ cup diced small bell peppers, the thawed ½ cup corn, and 2 cups Mexican shredded cheese blend over the chips.
- Microwave on high for about 2 minutes, stopping every 30 seconds to check, until the cheese has melted and toppings are heated through (microwave times may vary).
- Remove carefully from the microwave and evenly top with ¼ cup pico de gallo and 1 teaspoon finely minced fresh cilantro.
- Add guacamole, sour cream, or any other favorite Mexican-inspired fixings if desired, and serve immediately.
Equipment
- 1 Medium Bowl
- 1 Microwave-Safe Plate
Notes
Notes
If you prefer, you can bake the nachos at 375F for about 5 to 10 minutes, or until cheese has melted.
If you prefer, you can bake the nachos at 375F for about 5 to 10 minutes, or until cheese has melted.