Chicken and Black Bean Nachos

Name: Chicken and Black Bean Nachos
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 3 1/2 c. shredded rotisserie chicken; 1 c. red enchilada sauce; 1/2 small onion, chopped; 1 c. fresh corn kernels (from 2 ears corn); 1 (15-ounce) can black beans, rinsed; 12 ounces pepper-Jack cheese (about 3 cups), divided; Kosher salt and freshly ground black pepper; 8 ounces tortilla chips; Fresh cilantro and lime wedges, for serving

Warning: You'll have a tough time sharing these nachos.

By Kate Merker, Cybelle TonduPublished: Jun 17, 2019

1 Rating

Jump to recipe

Brian Woodcock

Yields:

6 serving(s)

Total Time:

25 mins

Made in a foil pack, these loaded nachos can be enjoyed just about anywhere. It's one of our favorite campfire recipes but is equally tasty heated up on the backyard grill.

Advertisement - Continue Reading Below

Ingredients

3 1/2 cups shredded rotisserie chicken
1 cup red enchilada sauce
1/2 small onion, chopped
1 cup fresh corn kernels (from 2 ears corn)
1 (15-ounce) can black beans, rinsed
12 ounces pepper-Jack cheese (about 3 cups), divided
Kosher salt and freshly ground black pepper
8 ounces tortilla chips
Fresh cilantro and lime wedges, for serving

Directions

1. Step 1Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
2. Step 2Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
3. Step 3Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.