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Loaded Chicken Enchilada Nachos
Food & Drink
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.
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,