Chicken Verde Enchilada Nacho Bowls
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 (10-oz) can green enchilada sauce
- 1 (15-oz) can black beans, drained and rinsed
- ½ (11-oz) pkg tortilla chips
- 1 cup shredded colby-Jack cheese
- 1 Roma tomato, chopped
- ¼ cup sour cream
Instructions
- Preheat oven to 400°F. Brush chicken with oil; season lightly with salt and pepper. Place on a foil-lined baking sheet. Bake 20 to 25 minutes or until done. Shred chicken using 2 forks.
- Stir together chicken, enchilada sauce, and beans in a microwavable bowl. Microwave 2 to 3 minutes or until thoroughly heated.
- Divide chips between 2 shallow bowls. Top with chicken mixture, cheese, tomato, and sour cream.
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