Chicken and Black Bean Nachos


  • 3 1/2 c. shredded rotisserie chicken
  • 1 c. red enchilada sauce
  • 1/2 small onion, chopped
  • 1 c. fresh corn kernels (from 2 ears corn)
  • 1 (15-ounce) can black beans, rinsed
  • 12 ounces pepper-Jack cheese (about 3 cups), divided
  • Kosher salt and freshly ground black pepper
  • 8 ounces tortilla chips
  • Fresh cilantro and lime wedges, for serving


  1. Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
  2. Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
  3. Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.


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