Healthy Game Day Recipe Idea - Shredded Chicken Nachos

Ingredients

• 1 1/2 lb boneless skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup enchilada sauce
• 8 cups tortilla chips
• 4 cups shredded Monterey Jack cheese (or mozzarella)
• 1 14 oz can black beans, drained and rinsed
• 1 cup guacamole
• 1 cup tomatoes (diced or sliced)
• 1 cup fresh or canned corn (drained if using canned)
• 1/4 cup jalapenos (fresh/sliced or pickled)

Instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   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.).

3. 3

   Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.

4. 4

   Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

5. 5

   Remove from the oven. Shred the now-cooked chicken using two forks.

6. 6

   Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*

7. 7

   Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.

8. 8

   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.

9. 9

   Continue with a second layer of chips, cheese, beans, and shredded chicken.

10. 10

    Bake for 15-18 minutes or until the cheese is fully melted.

11. 11

    Right before serving, top it off with your favorite nacho toppings and serve while still hot.