Dorothy Lynch Chicken Enchilada Nachos
- Prep time: 10 Minutes
- Cook time: 10 Minutes
- Serves: 4
Ingredients
- 1 c. red enchilada sauce
- 2 tsp. chipotle adobo sauce
- 2 T. Dorothy Lynch Home Style Dressing & Condiment
- 1 lb. cooked rotisserie shredded chicken
- 1 c. shredded cheddar cheese
- 1 c. shredded pepper jack cheese
- Pico de gallo, for garnish
- Jalapeno rounds, for garnish
- Prep time: 10 Minutes
- Cook time: 10 Minutes
- Serves: 4
The Method
- Preheat an oven to 350 degrees.
- Spray a 10-inch cast-iron skillet or baking sheet with non-stick cooking spray.
- In a large bowl, combine enchilada sauce, chipotle adobo sauce, and Dorothy Lynch Home Style Dressing & Condiment.
- Add the chicken to the bowl and toss to combine.
- To assemble the nachos, layer the chips, chicken, and cheeses.
- Transfer the skillet or baking sheet to the oven and bake for about 10 minutes or until the cheese has melted and is golden brown.
- Garnish with desired toppings and enjoy!
Note: Original recipe posted on www.climbinggriermountain.com
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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