Chicken Nachos Recipe
These loaded chicken nachos with two types of cheese, beans, avocado, and all the toppings are the perfect pick-and-eat nachos for a crowd and are always a hit at parties.
Servings 6
Calories 395kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 small white onion chopped
- 2 cups shredded rotisserie chicken
- 1 cup canned enchilada sauce
- ½ bag white tortilla chips
- 1 15- ounce can black beans drained and rinsed
- 10 ounces shredded Mexican cheese
- 2 avocados skinned, pitted and chopped
- 4 ounces cotija cheese
- 1 4- ounce can sliced black olives
- ¼ cup green onion chopped
- pickled jalapeno
- sour cream or Mexican crema
- salsa
Instructions
- Preheat the oven to 400°F.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes or until the onion is softened. Add the shredded chicken and enchilada sauce, stir, and cook until warmed through.
- On a sheet pan or an oven-safe platter, add ⅓ of the tortilla chips in an even layer then top with ⅓ of the black beans, ⅓ of the chicken mixture, and ⅓ of the shredded cheese. Repeat the layers two more times.
- Place the baking sheet in the oven and cook for 10-12 minutes or until the cheese is melted and the chips are lightly browned along the edges. Remove from the oven and top with avocado, cotija cheese, black olives, green onion, and pickled jalapeno. Drizzle with sour cream and serve immediately with salsa on the side.