Loaded Chicken Enchilada Nachos

Crowd-pleasing nachos piled with enchilada-sauced shredded chicken, beans, veggies, and melty cheese.

Prep Time 5

Cook Time 2

Total Time 7

Servings 4 servings

2 cups cooked shredded chicken use store-bought rotisserie chicken to save time
1/2 cup red enchilada sauce
about 8 ounces corn tortilla chips
1/2 cup cooked black beans
1/2 cup bell peppers diced small (I used red and yellow)
1/2 cup corn frozen, thaw before using
2 cups Mexican shredded cheese blend
1/4 cup pico de gallo
1 teaspoon fresh cilantro finely minced
optional toppings guacamole, sour cream, or other favorite Mexican-inspired fixings

In a medium bowl, combine 2 cups shredded cooked chicken with 1/2 cup red enchilada sauce and stir until the chicken is evenly coated; set aside.
Spread the tortilla chips in a single layer on a large microwave-safe plate, avoiding heavy overlap so toppings reach most chips.
Evenly distribute the sauced chicken, 1/2 cup cooked black beans, 1/2 cup diced bell peppers, 1/2 cup thawed corn, and 2 cups shredded Mexican cheese over the chips.
Microwave on high about 2 minutes, checking every 30 seconds, until the cheese is melted and toppings are hot.
Top with 1/4 cup pico de gallo, 1 teaspoon minced cilantro, and any optional toppings; serve immediately while warm.