Description
These cheesy chicken nachos are a quick and delicious meal or snack, perfect for any gathering or a cozy night in.
Ingredients
Scale
- 2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
- 1/2 cup red enchilada sauce
- 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)
Instructions
- 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.
- 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.
Notes
- For a healthier option, use baked tortilla chips.
- Customize toppings according to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Microwave
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg