Delicious hot nachos made in a large baking sheet and loaded with enchilada chicken, corn, cheese, and some more sauce drizzled on top.
Course Appetizer, Snack
Keyword chicken nachos, Enchilada, nachos
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Lyuba Brooke
2medium chicken breasts
8oz.medium enchilada sauceuse mild or hot according to personal taste
½tspchipotle chili powder
2tspminced cilantro – optional
8-10oz.canned sweet corndrain all liquid
8oz.Mexican cheese mix
1/3cupleftover sauce from cooking chicken
1 ½tbsp.sour cream
Slice chicken breasts in half, width-wise, as equally as you can. Preheat a medium cooking pan over medium heat, add a little bit of oil and add chicken breasts.
Mix enchilada sauce with salt, chipotle chili powder and cilantro. Add sauce to the chicken and cook until chicken is done.
Take chicken out onto the cutting board. (Save the sauce you cooked chicken in.)
Preheat the oven to 400 and grease a large sheet pan. (If your sheet pan is a little old, you may want to cover it with aluminum foil for ease of cleaning.)
Layer tortilla chips in one, even layer all over the sheet pan.
Dice chicken and spread it over the tortilla chips.
Spread corn, thinly sliced onions, and diced tomatoes over the chips as well.
Evenly spread cheese all over the top.
Mix 1/3 cup of leftover enchilada sauce from cooking the chicken with sour cream and drizzle half the sauce mixture over the cheese.
Bake for 7-9 minutes, until cheese is melted.
Take nachos out of the oven and drizzle some more sauce mixture over the top.
Enjoy right away!
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.