Picture this: a cozy evening, friends gathered around, laughter in the air, and the delightful aroma of something delicious wafting from the kitchen. Chicken enchilada nachos, that’s the star of the show tonight, promising a fiesta of flavors and textures that will have everyone reaching for more. It’s like a party on a plate—crispy, cheesy, and with just the right kick to keep the conversation going long after the last bite is devoured.
Steps
- Preheat your broiler to prepare for cooking. In a medium bowl, mix the shredded chicken with 3/4 cup of enchilada sauce until the chicken is fully coated, then set aside.
- Spread the tortilla chips evenly on a large baking sheet. Sprinkle freshly grated sharp cheddar cheese over the chips and place the sheet under the broiler until the cheese melts, watching closely to prevent burning.
- Remove the baking sheet and top the melted cheese with the prepared chicken, diced avocado, black beans, red onion, corn, and jalapeno. Return the sheet to the broiler for an additional 30-60 seconds to warm the toppings.
- Once heated, remove the baking sheet and garnish the nachos with chopped cilantro. Drizzle the remaining enchilada sauce over the top. Optionally, add a drizzle of sour cream if desired.
- Serve the nachos warm and enjoy the flavorful combination of ingredients.
Ingredients
- 2 cups shredded cooked chicken
- 1 1/2 cups red enchilada sauce, homemade or store-bought, divided
- 10 ounces corn tortilla chips
- 8 ounces sharp cheddar cheese, freshly grated
- 1 avocado, peeled, pitted, and diced (optional: toss with 1 tablespoon of lime juice to prevent browning)
- 1/2 cup black beans, rinsed and drained (approximately half of a 15-ounce can)
- 1/2 cup diced red onion (about a quarter of a medium red onion)
- 1/2 cup whole kernel corn, drained (approximately half of a 15-ounce can)
- 1 small jalapeno, stemmed, seeded, and diced
- 1/2 cup chopped fresh cilantro leaves
- Optional: sour cream
FAQ
- What is the key ingredient for these Chicken Enchilada Nachos?
- The essential component is the homemade red enchilada sauce. It is simple to make, uses basic ingredients, and significantly enhances the flavor of the nachos.
- Can I use pre-shredded cheese for this recipe?
- It is recommended to buy a block of sharp cheddar cheese and grate it by hand. This ensures optimal melting, which is crucial for perfect nachos.
- How do I prevent the avocado from browning in the nachos?
- Toss the diced avocado with a tablespoon of lime juice. This helps to prevent browning, retaining its fresh look and taste.
- Are these Chicken Enchilada Nachos gluten-free?
- Yes, they can be made gluten-free. Ensure you use gluten-free enchilada sauce. If you are making the sauce at home, substitute cornstarch for flour.
- What other toppings can I add to these nachos?
- Apart from the listed ingredients, you can also add sour cream, extra cheese, or any other preferred toppings to customize the nachos to your taste.
Tips
- Use Thick Tortilla Chips: Opt for relatively thick tortilla chips to ensure they can hold up under the weight of all the toppings without getting soggy or breaking apart.
- Grate Cheese Freshly: For optimal melting, buy cheddar cheese in a block and grate it by hand instead of using pre-shredded cheese. This will help achieve a smoother melt.
- Homemade Enchilada Sauce: Consider making your enchilada sauce from scratch; it’s a simple process and significantly enhances the flavor of the dish.
- Broil Carefully: Keep a close eye on the nachos while they’re under the broiler, as cheese can melt and toppings can warm quite quickly. Remove them as soon as the cheese has melted to avoid burning.
Equipment
- Broiler-safe Baking Sheet – A large baking sheet that is safe to use under a broiler.
- Cheese Grater – For grating the block of sharp cheddar cheese.
- Mixing Bowl – A medium-sized mixing bowl for tossing chicken with enchilada sauce.
- Piping Bag (optional) – For drizzling sour cream, if desired.
