CHICKEN AND BLACK BEAN ENCHILADA NACHOS

This is my version of a tasty recipe found at: She Cooks, He Eats blog. The enchilada sauce is what caught my eye–a unique addition to nachos. After a bit of recipe tweaking, we had a fabulous appetizer for a meal. Would I change anything the next go around? Possibly more enchilada sauce–good!

8 cups tortilla chips

2-13 oz cans chicken breast, drained

1/4 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried oregano

1-15 oz can black beans, drained and rinsed

8 oz Colby-Monterey Jack cheese, grated

3 green onions, sliced thin

1-10 oz can enchilada sauce

1 medium tomato, chopped

1 avocado, chopped

1/8 cup cilantro, chopped

1) Preheat oven to 450 degrees

2) Put chicken breast in medium-sized bowl; add salt, pepper, and oregano; toss to combine; set aside

3) In large casserole dish, arrange two layers, using half the following ingredients for each layer: tortilla chips, chicken, black beans, cheese, green onions

4) Pour enchilada sauce over top and bake 10 minutes until cheese melts; remove from oven

5) Top nachos with tomatoes, avocado, and cilantro; serve it up!

Serves: 4-6

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5 thoughts on “CHICKEN AND BLACK BEAN ENCHILADA NACHOS

  1. Teresa says:

    Looks lovely. Hey, Tamara, I wasn’t able to pin the recipe. The picture never came up like it normally does.

  2. linnae says:

    I found your recipe blog via Pinterest and the pins posted about creating the cover for your February release. I enjoyed seeing the cover process from stock photos to finished covers. I nominated the “Baron of Godsmere” cover in the 2015 cover contest at Cover Cafe. Tonight my husband and I made the enchilada nachos recipe and it was great. I even made a homemade enchilada sauce from a recipe I had saved previously. This is a keeper recipe. Thanks!

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