Loaded Chicken Enchilada Nachos by Anna Marie - Musely
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Loaded Chicken Enchilada Nachos

posted in Food & Drink > Recipes
05/27/2016
  • 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,

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