Dig into these Chicken Enchilada Skillet Nachos, featuring crispy tortilla chips topped with shredded chicken, melty cheese, and a zesty green enchilada sauce. Loaded with fresh veggies and garnished with cilantro, they’re a deliciously easy & healthy way to enjoy nachos!!
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, jalapeños, 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!
Chicken Enchilada Skillet Nachos
Ingredients
- 1 bag Siete tortilla chips, or chips of choice
- 1.5 cups shredded chicken
- 1 cup green enchilada sauce
- 1.5 cups shredded monterey jack cheese
- 1/2 cup red onion, diced
- 1/4 cup pickled jalapeno, diced
- 1/2 avocado, diced
- 1/2 cup pico de gallo
- 1/2 cup black beans
- 1/2 cup roasted corn
- 2 tablespoons cilantro, finely chopped
Instructions
- In a small bowl, mix together your shredded chicken and enchilada sauce. If you have time, let this marinate for about 15-30 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, jalapeños, 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!
