Back in Texas, one of my very favorite restaurants was the New Mexican place called Chuy’s. It was a go-to when we visited my uncle and cousins in Austin and when it recently began expanding the chain, we got one in Waco. So, it became a law student staple for happy hour and the perfect stop when my family came to visit.
My very favorite thing there were the Green Chili Chicken Enchiladas. They were stacked enchiladas with blue corn tortillas and a fried egg on top. OMGSHHHH. So delicious. The kind of meal that you can’t resist ordering. And then you can’t resist finishing every. last. bite.
And then you need to hit the gym. ; )
I wanted to recreate these for a weeknight meal; something a little quicker and easier. Nachos came to mind. And they didn’t fail.
Green Chili Chicken Nachos
- 2 chicken breasts, cooked and shredded
- 1 bell pepper, chopped
- 1/2 white onion, chopped
- 2 tblsps. extra virgin olive oil, divided
- 1/2 cup corn (I used frozen)
- 2 aneheim peppers, chopped
- 1 small can of green chillis
- 8 ounces shredded mexican cheese
- Blue corn tortilla chips (at least half of a large bag)
- 4 eggs
- 1 avocado, chopped
- 1 tblsp chopped cilantro
Preheat oven to 350.
Saute bell pepper, onion, and aneheim peppers in one tblsp of olive oil in a skillet over medium high heat.
Layer chips over large baking sheet. Sprinkle shredded chick, green chilis, sauteed veggies, and corn over top. Then, sprinkle cheese over top. Place the tray in the oven for about 15 minutes, or until cheese is melted.
While the nachos are baking, add 1 tblsp of extra virgin olive oil to a pan. Fry each egg to desired doneness….but I’d leave the yolks nice and runny. ; )
When the cheese is melted, pull the nachos out of the oven. Place fried eggs over nachos, garnish with avocado and cilantro, and serve. Preferably with a margarita!