These loaded chicken nachos are my version of the perfect nachos. They've got all the essential fixings, they're great for a crowd, and are always a hit at parties and on game day.
Course Appetizer
Cuisine American
Keyword nachos
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 497kcal
Ingredients
1tablespoonsvegetable oil
1small white onion, chopped
2cupsshredded rotisserie chicken
1cupcanned mild enchilada sauce
½bag white tortilla chips
1 15-ouncecan black beans, drained and rinsed
10ouncesMexican mix shredded cheese
2Avocados from Mexico, chopped
4ouncescotija cheese
1 4-ouncecan sliced black olives
¼cupgreen onion, chopped
Salsa for dipping
Pickled jalapeno for garnish
Sour cream or Mexican crema for garnish
Instructions
Preheat oven to 400°F.
Bring a medium skillet to medium-high heat and add vegetable oil, then onion and sauté for 3-4 minutes
or until onion is translucent. Add chicken and enchilada sauce and cook for 5 minutes or until warmed through.
On a sheet pan lined with foil or an oven safe platter, layer one-third of the tortilla chips and top with one third the black beans, chicken mixture and shredded cheese. Repeat two more times.
Place baking sheet in the oven and bake 10-12 minutes or until the cheese is melted and chips are lightly browned along the edges. Remove from oven and top with avocado, cotija cheese, olives, black olives, green onion and pickled jalapeno. Drizzle with sour cream and serve immediately with salsa on the side.