8oz.medium enchilada sauceuse mild or hot according to personal taste
Salt
½tspchipotle chili powder
2tspminced cilantro – optional
Nachos:
8oz.tortilla chips
8-10oz.canned sweet corndrain all liquid
½white onion
1cupdiced tomatoes
8oz.Mexican cheese mix
1/3cupleftover sauce from cooking chicken
1 ½tbsp.sour cream
Instructions
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.