• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• Heat a medium pot over medium.
• To the pot, add lentils, chipotle sauce, half the Enchilada Spice Blend and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
• Once boiling, reduce heat to medium-low.
• Cook for 15-17 min, stirring occasionally, until lentils are tender and water has been absorbed.
• Remove from heat.
• Season with salt and pepper.

• Thinly slice green onions.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice lime.
• Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
• Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

• On a parchment-lined baking sheet, arrange tortilla chips.
• Drizzle with 1 1/2 tbsp (3 tbsp) oil, then season with remaining Enchilada Spice Blend. Season with salt and pepper, then toss to coat.
• Bake in the middle of the oven for 2-3 min, until warmed through.

• To a small pot, add jalapeños, 1 tbsp (2 tbsp) lime juice, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt.
• Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
• Remove from heat. Transfer jalapeños, including pickling liquid, to a medium bowl.
• Set aside in the fridge to cool.

• Sprinkle cheese, tomatoes, chicken and half the green onions over tortilla chips.
• Return tortilla chips to the middle of the oven and bake for 3-4 min, until cheese has melted.
• Meanwhile, in a small bowl, combine sour cream, 1 tsp (2 tsp) lime zest, 1/2 tsp (1 tsp) lime juice and 2 tsp (4 tsp) water.
• Season with salt, then stir to combine.

• Remove nachos from the oven and dollop chipotle lentils over top. 
• Drizzle lime crema over top.
• Sprinkle with pickled jalapeños and remaining green onions.
• Serve with guacamole on the side.

If you've opted to add chicken tenders, pat dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

Sprinkle chicken over tortilla chips.