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Chicken and Black Bean Nachos

Source of Recipe

Country Living


Recipe Introduction

"You'll have a tough time sharing these nachos. Made in a foil pack, these loaded nachos can be enjoyed just about anywhere."

List of Ingredients

â—¦ 3 ½ cups shredded rotisserie chicken
â—¦ 1 cup red enchilada sauce
â—¦ ½ small onion, chopped
â—¦ 1 cup fresh corn kernels (from 2 ears corn)
â—¦ 1 (15-ounce) can black beans, rinsed
â—¦ 12 ounces pepper-Jack cheese (about 3 cups), divided
â—¦ Kosher salt and freshly ground black pepper
â—¦ 8 ounces tortilla chips
â—¦ Fresh cilantro and lime wedges, for serving


Recipe

Set up grill for indirect cooking and heat to medium. Toss together the chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.

Tear 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.

Grill 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.

Makes 6 servings