Chicken Enchilada Nachos

This is my first time making oven nachos with something other than melted cheese and it definitely won't be my last! Talk about the easiest and tastiest dinner ever!

This recipe is a definite crowd pleaser and there are so many possibilities with oven nachos!

You could easily switch up the toppings to suit your style, but I think I put together one heck of a meal with the ones I chose.

You have a little spice with the enchilada sauce, the creaminess of the avocado, the necessity of the chicken and beans, the salt and tanginess of the feta and the freshness of the cilantro on top of a crunchy tortilla chip. Need I say more??

Chicken Enchilada Nachos

Adapted from Gimme Some Oven

2 cups shredded cooked chicken

1 1/2 cups red enchilada sauce, divided

10 oz. tortilla chips

1 cup sharp cheddar cheese, freshly-grated

1 avocado, peeled, pitted and diced

1/2 cup black beans, rinsed and drained (about half of a 15-ounce can)

1/2 cup crumbled feta

1/2 cup chopped fresh cilantro leaves

1. Preheat your broiler.

2. Add chicken and 3/4 cup enchilada sauce together in a medium mixing bowl. Toss until the chicken is evenly coated. Set aside.

3. Spread the chips out evenly on a large baking sheet. Sprinkle evenly with the cheddar cheese. Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute.  (Watch the oven carefully so it doesn’t burn.)

4. Remove then top the chips evenly with the shredded chicken, avocado, black beans and black beans. Return the sheet to the broiler for another 30-60 seconds, just to heat the remaining ingredients, if desired.

5. Remove the sheet and sprinkle the chips evenly with the feta and chopped cilantro, then drizzle with the remaining 3/4 cup enchilada sauce. Serve warm.