Chicken Enchilada Nachos

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup enchilada sauce
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 1 (16-ounce) bag tortilla chips
• 2 cups shredded Mexican cheese blend
• 1/4 cup sliced black olives
• 1/4 cup diced red onions
• 1/4 cup diced tomatoes
• 1/4 cup sour cream
• 1/4 cup guacamole

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine chicken, olive oil, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper. Toss to coat the chicken evenly.
3. Heat a large skillet over medium heat. Add chicken and cook for about 6 minutes, or until chicken is cooked through. Remove from heat and shred chicken with two forks.
4. In a medium bowl, combine enchilada sauce, salsa, and cilantro. Add chicken and stir to combine.
5. Spread tortilla chips on a large baking sheet. Top with chicken mixture, cheese, olives, red onions, and tomatoes. Bake for 15 minutes, or until cheese is melted and bubbly.
6. Serve with sour cream and guacamole.

Interesting Facts

• Nachos were invented in Mexico in 1943.
• Chicken enchiladas are a popular Mexican dish.
• Enchilada sauce is usually made with chili peppers, tomato sauce, and spices.