Loaded Chicken Enchilada Nachos

• Gluten free

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1/2 cup Bell peppers
  • 1/2 cup Black beans, cooked
  • 1 tsp Cilantro, fresh
  • 1/2 cup Corn

• Condiments

  • 1 Guacamole
  • 1/4 cup Pico de gallo

• Bread & Baked Goods

  • 8 oz Corn tortilla chips

• Dairy

  • 2 cups Mexican shredded cheese blend

• Prepared

  • 1/2 cup Enchilada sauce, red

Found on averiecooks.com

Description

Ingredients

• 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

Directions

• 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. To the chips, evenly top with the chicken, black beans, bell peppers, corn, cheese, and microwave on high for about 2 minutes (all microwaves vary), stopping every 30 seconds to check, or until cheese has melted. Evenly garnish with pico de gallo, cilantro, any optional toppings, and serve immediately. Nachos are best warm and fresh.