Chicken Enchilada Nachos
Great use for leftover chicken enchiladas, or any other kind for that matter, make them into nachos!
Servings: 2
Calories: 653kcal
Equipment
- Large cast iron skillet
Ingredients
- 2 cups shredded rotisserie chicken Any shredded or ground meat works too
- 2 garlic cloves minced garlic, the finer the better
- 1 cup red enchilada sauce
- 1 1/2 cup sharp cheddar and pepper jack cheese shredded
- 1 14 oz can refried beans Use black or pinto per your choice.
- 4 cups tortilla chips You can use more or less chips per choice
- 1 jalapeno peppers scallions, sour cream, salsa and any other toppings you want
Instructions
- Preheat the oven to 375 degrees F.
- In a large oven proof skillet, heat the chicken with the garlic and enchilada sauce.
- Remove the skillet from the heat and spoon the chicken mixture into a bowl and keep warm.
- Spoon the refried beans into the skillet.
- Arrange layers of chips, chicken mixture, and cheese in a pile over top.
- Place in the oven and cook until the cheese is melted and the beans are heated through.
- Switch to broil if you want the cheese a little brown and bubbly.
- Serve with desired toppings and additional dippers.
Notes
You can cover and save enchilada nachos in the fridge a couple days. Reheat at about 250 Fahrenheit.
Nutrition
Calories: 653kcal | Carbohydrates: 35g | Protein: 42g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 2827mg | Potassium: 185mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1900IU | Vitamin C: 4.2mg | Calcium: 693mg | Iron: 3.7mg