Chicken Enchilada Nachos

Loaded with bold Tex-Mex flavor and gooey, melty cheese, these Chicken Enchilada Nachos are the ultimate crowd-pleaser for game day! Made with our Cheese Enchilada Soup, this easy recipe transforms your favorite tortilla chips into a decadent, cheesy masterpiece. The soup acts as a rich, creamy queso-style sauce, perfectly coating the shredded chicken and crispy chips for a satisfying bite every time. Whether you're hosting a watch party or just craving a fun, flavorful snack, these nachos are guaranteed to be a winning play. Have fun with the toppings and make it your own!

• 1 bag (10–12 oz) tortilla chips
• 2-3 cups cooked, shredded rotisserie chicken
• 1 cup Cookwell & Company Enchilada Soup
• 2 cups shredded Mexican blend cheese
• ½ cup black beans, drained and rinsed
• 1 small jalapeño, sliced (optional)
• ¼ cup chopped red onion
• ¼ cup chopped cilantro
• Pico de gallo
• ½ cup sour cream (for garnish)
• 1 avocado, diced (for garnish)

• Set your oven to 375°F
• In a bowl, mix the shredded chicken with Enchilada Soup until well coated.
• Spread the tortilla chips in a single layer on a large baking sheet. Evenly distribute the chicken mixture over the chips.
• Sprinkle the black beans and cheese over the nachos. If using, add sliced jalapeños for a spicy kick.
• Place in the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and sprinkle with toppings: pico de gallo, red onion, and fresh cilantro. Top with diced avocado and drizzle with sour cream. Serve immediately.