Healthy Game Day Recipe Idea - Shredded Chicken Nachos
Serves 8
15 mins prep
45 mins cook
60 mins total
Here is a reader-favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Shredded Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.
0 servings
For The Chicken
For The Nachos
As Toppings (optional)
Preheat oven to 400 degrees.
Pat dry chicken with paper towels. Transfer them onto a baking sheet (I used a half-sheet—AKA a 13 x 18-inch baking sheet.).
Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.
Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Remove from the oven. Shred the now-cooked chicken using two forks.
Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*
Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.
Spread tortilla chips on a sheet pan in a single layer. Top them off with half of the cheese, black beans, and shredded chicken ensuring that they are distributed evenly.
Continue with a second layer of chips, cheese, beans, and shredded chicken.
Bake for 15-18 minutes or until the cheese is fully melted.
Right before serving, top it off with your favorite nacho toppings and serve while still hot.
