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
Cooking Instructions
- 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!
Original recipe posted on www.climbinggriermountain.com
Recipe, photo and video by Lauren with Climbing Grier Mountain.