Chicken Enchilada Nachos
Chicken Enchilada Nachos combine two favorite dishes into a crowd-pleasing, sheet pan dinner that packs in lots of flavor with minimal effort.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- A large bag of your favorite tortilla chips
- 1 - 10 oz can enchilada sauce, divided
- 1 lb boneless skinless chicken breasts
- 2 cups cheddar cheese, shredded
- 1/4 cup onions, chopped
- 1 avocado, diced
- 2 Tbsp cilantro, chopped
- 1/2 tsp lime juice
- 2 Tbsp sour cream
- 1/2 tsp salt
Instructions
Heat the oven to 350 degrees.
Cook the Chicken
Place chicken in an 8x8” dish.
Cover with ¾ cup of enchilada sauce.
Bake uncovered for 25-30 minutes, until chicken is cooked through.
Allow chicken to rest until cool enough to handle.
Shred chicken using 2 forks or your clean hands.
Set chicken aside.
Make the Nachos
Lay half of the chips in a single layer on a baking sheet.
Sprinkle with 1 cup of cheese and half of the shredded chicken.
Top with remaining chips, cheese and shredded chicken.
Bake in a 350 degree oven for 10 minutes.
Meanwhile, in a small bowl whisk together remaining ½ cup enchilada sauce with the sour cream, lime juice, and salt.
Remove nachos from the oven.
Top with onions, avocado, and cilantro.
Drizzle nachos with sauce mixture.
Enjoy!
Find it online: https://mittengirl.com/chicken-enchilada-nachos/