Add some chicken, cheese, black beans and avocado and you've got dinner!
We love Mexican food.
You can find my husband and I at Chipotle at least once a week, in line with a hundred
JMU college students. Our location is always super busy! We're easy to spot because
we're usually the oldest ones in the place. What is it about college students and Chipotle?
Anyway, after a long day of yard work and laundry I was craving Mexican food, and I
had all of the ingredients needed for some nachos, so I decided to make chicken nachos in
my Le Creuset cast iron skillet. What a great idea that was because I could prepare them,
bake them and then eat the nachos right out of the skillet. Gotta love a one-pan dinner!
Skillet Chicken Nachos
1 C shredded Mexican blend cheese
1 C shredded rotisserie chicken
6 oz. bag multi-grain tortilla chips (I like Late July)
1/2 of a 14.5 oz. can black beans, rinsed and drained
1 roma tomato, chopped
4 green onions, chopped
1 avocado, diced
Preheat oven to 400 degrees.
In a cast iron skillet layer half of the tortilla chips. Sprinkle with half of the cheese,
chicken and black beans. Add another layer of chips and repeat.
Bake for 10-12 minutes or until cheese is melted.
Top with chopped tomato, avocado, onion and cilantro.