Katie Austin

Chicken Enchilada Skillet Nachos

Chicken Enchilada Skillet Nachos

The ingredients:

1 bag of siete tortilla chips

1.5 cups shredded chicken

1 cup green enchilada sauce

1.5 cups shredded monterey jack cheese

1/4 red onion, diced

1/4 cup pickled jalapeƱos

1/2 avocado, diced

1/2 cup pico de gallo

1/2 cup black beans

1/2 cup roasted corn

2 tbsp chopped cilantro

The recipe:

In a small bowl, mix together your shredded chicken and enchilada sauce. If you have time, let this marinate for about 30 minutes, but if you don’t it’s ok, it will still taste great!

Next, take a cast iron skillet and add one layer of chips to the bottom. Then add 1/2 of the chicken and enchilada sauce mixture. Then add another layer of chips and add the remaining chicken mixture. Add corn and black beans and then bake for about 5 minutes at 450 degrees or until the cheese has completely melted.

Then, add all of your toppings: red onion, jalapeƱos, avocado, cilantro and pico de gallo! If you have some sour cream, feel free to add a few scoops of that. And some hot sauce would be great, as well!

You might want to serve these with plates/bowls and forks because the enchilada sauce does soften up the chips a little, so it’s best to eat these with a fork!