Chicken Enchilada Nachos

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups red enchilada sauce
• 10 ounces corn tortilla chips
• 8 ounces sharp cheddar cheese (freshly-grated)
• 1 avocado (peeled, pitted and diced (and tossed with a tablespoon of lime juice, if you’d like to prevent browning))
• 1/2 cup black beans (rinsed and drained (about half of a 15-ounce can))
• 1/2 cup diced red onion (about a quarter of a medium red onion)
• 1/2 cup whole kernel corn (drained (about half of a 15-ounce can))
• 1 small jalapeno (stemmed, seeded and diced)
• 1/2 cup chopped fresh cilantro leaves
• (optional: sour cream)

Steps

1. 1

   Preheat your broiler.

2. 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. 3

   Spread the chips out evenly on a large baking sheet.  Sprinkle evenly with the cheese.  Then place the sheet in the oven under the broiler until the cheese is melted, about 1 minute.  (Watch the oven carefully.)

4. 4

   Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno.  Return the sheet to the broiler for another 30-60 seconds, just to heat the remaining ingredients, if desired.  Then remove then sheet.  Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining 3/4 cup enchilada sauce.  (Optional: If you would also like to add sour cream, you can drizzle it on with a fork or a piping bag.)

5. 5

   Serve warm.