Quick and Easy Chicken Nachos

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 538kcal

Author: Emily

A quick and easy Chicken Nacho recipe that everyone will love. Be creative with the toppings and serve it in the pan you cook it in!

leftover chicken, cut or shredded (amount depends on taste and amount of leftovers)
tortilla chips store-bought or homemade (directions below)
1 teaspoon olive oil
½ onion, diced (leftover from pot pie recipe)
1 can red enchilada sauce
2 cups cheddar or Monterey jack cheese, shredded
1 can pinto or black beans, rinsed
1 small can sliced black olives
1 large avocado, diced
sour cream
1-2 jalapenos, sliced (optional)
2-3 stalks green onions, sliced (optional)

Preheat oven to 350°F and line a baking sheet with foil or parchemnt paper.
Cook onions in a pan with the olive oil until translucent. Add chicken and enchilada sauce, mix all together, cook for 1 minute and remove from heat.
Place a layer of tortilla chips on the prepared baking sheet layer with chicken mix, beans, cheese. Add the second layer and repeat 1-2 more times.
Sprinkle olives and jalapenos (if using) on top and place in the oven for 10 minutes. Turn on the broiler to high and broil for another 2-3 minutes. Keep an eye on the nachos so they don't burn!
Remove the nachos from the oven and allow to cool for a few minutes. Top with avocado, sour cream, jalapenos and green onions. Enjoy!

Make your own chips, cut corn tortillas into quarters, line on oven rack and bake until brown. Flip once during cooking. Delicious and healthier than store bought!