Healthy Game Day Recipe Idea - Shredded Chicken Nachos
Serves 815 mins prep45 mins cook
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.
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What you need
Instructions
0 Preheat oven to 400 degrees. 1 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.). 2 Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides. 3 Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. 4 Remove from the oven. Shred the now-cooked chicken using two forks. 5 Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.* 6 Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper. 7 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. 8 Continue with a second layer of chips, cheese, beans, and shredded chicken. 9 Bake for 15-18 minutes or until the cheese is fully melted. 10 Right before serving, top it off with your favorite nacho toppings and serve while still hot.View original recipe