Skillet Chicken Enchiladas Nachos

Skillet Chicken Enchiladas Nachos

Chicken enchilada style filling served reverse nacho style with the tortilla chips on top, covered with melted cheese.

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ingredients

• 1 tablespoon oil
• 1 pound ground chicken (or turkey, or pork, or beef)
• 1 onion, diced
• 2 cloves garlic, chopped
• 2 tablespoons taco seasoning
• 2 cups enchilada sauce
• 1 (14.5 ounce) can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 2 cups tortilla chips
• 2 cups cheese (cheddar and/or monterey jack), shredded
• 1 tablespoon cilantro, chopped (optional)
• 2 green onions, sliced (optional)
• 1 avocado, diced (optional)

directions

1. Heat the oil in a large, oven safe skillet, over medium heat, add the chicken and onion, and cook, breaking the chicken apart as it cooks, until cooked, about 1 minute.
2. Add the garlic and taco seasoning, mix well, and cook until fragrant, about a minute.
3. Add the enchilada sauce, beans, and corn, bring to a boil and cook for 5 minutes, before turning off the heat.
4. Push the tortilla chips into the chicken enchilada mixture so that they are sticking out, sprinkle on the cheese and boil until the cheese has melted, about 2 minutes. (Note: Keep an eye on it while under the broiler.)

Nutrition Facts: Calories 557, Fat 33g (Saturated 11g, Trans 0), Cholesterol 108mg, Sodium 1538mg, Carbs 45g (Fiber 10g, Sugars 9g), Protein 32g

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