Delicious Chicken Enchilada Nachos

Hey fellow food lovers! Nyla here from Grill Drip, ready to share something that turns any meal into a party: Chicken Enchilada Nachos! Seriously, these aren’t your average nachos. I’m talking layers of flavor, a little bit of spice, and total comfort food bliss. It all started with a late-night craving, a fridge full of leftovers, and a “what if?” moment that led to pure magic.

This Chicken Enchilada Nachos recipe is more than just a dish; it’s an invitation to get creative in the kitchen and trust your taste buds. I’m so excited to share this Chicken Enchilada Nachos adventure with you. Let’s get cooking!

INGREDIENTS You Need

This Chicken Enchilada Nachos ingredient list is all about bold flavors that actually work together! You can grab most of this during your normal shopping trip. Here’s what you’ll need:

• 1 pound cooked chicken, shredded: Rotisserie chicken works great and saves time.
• 1 (10-ounce) can red enchilada sauce: Adds that classic enchilada flavor. No worries if you don’t have this – I use tomato sauce mixed with chili powder, cumin, and a pinch of cayenne in my Chicken Enchilada Nachos all the time.
• 1 (15-ounce) can black beans, rinsed and drained: Adds protein and a hearty texture.
• 1 (15-ounce) can corn, drained: For a touch of sweetness and crunch.
• 2 cups shredded cheddar cheese: You can also use a Mexican blend for extra flavor. I love adding extra Monterey Jack to my Chicken Enchilada Nachos for that extra cheesy goodness!
• 1 bag (10-12 ounces) tortilla chips: Use your favorite kind – sturdy ones work best.
• 1/2 cup sour cream: For topping.
• 1/4 cup chopped cilantro: Adds freshness and a pop of color.
• 2 tablespoons olive oil: For drizzling.
• 1 teaspoon chili powder: This Chicken Enchilada Nachos gets its amazing taste from this spice blend, adding a warm, savory depth that really complements the other flavors!
• 1/2 teaspoon cumin: Enhances the earthy notes.
• Salt and pepper to taste: To balance the flavors.

Store any leftover ingredients in airtight containers in the fridge for maximum freshness.

Let’s Make Some!

This is my favorite part of making Chicken Enchilada Nachos – watch the magic happen! These easy enchilada nachos will become a family favorite in no time. If your kids love this, they’ll go crazy for my Chili’s Chicken Enchilada Soup Recipe!

1. Preheat your oven to 350°F (175°C). While it’s heating, grab a large baking sheet.
2. In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, chili powder, and cumin. Mix everything together until well combined. Don’t worry if your Chicken Enchilada Nachos chicken mixture looks a little saucy – it’ll all come together in the oven.
3. Spread a layer of tortilla chips evenly on the baking sheet. Make sure they cover the entire surface. This is where the magic starts happening!
4. Spoon the chicken mixture over the chips, distributing it evenly. Try to get a little bit of chicken on every chip!
5. Sprinkle the shredded cheese over the chicken mixture. Don’t be shy – the more cheese, the better!
6. Drizzle with olive oil and bake for 10-15 minutes, or until the cheese is melted and bubbly. In my kitchen, this Chicken Enchilada Nachos usually takes about 12 minutes, but ovens vary.
7. Remove from the oven and let cool for a few minutes. While your Chicken Enchilada Nachos is doing its thing, get ready for some amazing aromas!
8. Top with sour cream and cilantro. I also love to add a dollop of guacamole and some sliced jalapenos for extra kick!

How to Serve Up This!

People literally do happy dances when this Chicken Enchilada Nachos hits the table with a variety of toppings! I love serving them family-style right on the baking sheet for a casual and fun vibe.

For bold flavor pairings, try serving this Chicken Enchilada Nachos with:

• A side of my famous homemade guacamole.
• A fresh and zesty pico de gallo.
• Pickled jalapenos for those who like extra heat.
• A dollop of cotija cheese for a salty finish.

This Chicken Enchilada Nachos is perfect for those weeknight dinners that need to be special or for game night with friends. Presentation-wise, I like to sprinkle extra cilantro and drizzle a little bit of enchilada sauce on top for a pop of color. This Chicken Enchilada Nachos reminds me of another family favorite, my Jalapeno Popper Chicken Wraps.

Got leftovers? No problem! You can easily transform this Chicken Enchilada Nachos into a delicious enchilada dip by chopping everything up and serving it with tortilla chips.

I’ve also experimented with fusion variations, like adding a drizzle of sriracha mayo for a spicy kick or topping it with crumbled bacon for a smoky flavor.

FAQs:

Got questions about making the best Chicken Enchilada Nachos? I’ve got answers!

• Will kitchen newbies succeed with this Chicken Enchilada Nachos? Absolutely! This recipe is super easy and forgiving. If you can layer ingredients on a baking sheet, you’re good to go!
• What if I mess up my Chicken Enchilada Nachos? (Spoiler: it’ll still taste incredible!) Even if your cheese isn’t perfectly melted or your chips are a little soggy, the flavors will still be amazing. Don’t stress about perfection – just enjoy the process.
• How can I prep this Chicken Enchilada Nachos for busy weeknights? You can prep the chicken mixture ahead of time and store it in the fridge. When you’re ready to eat, just assemble the nachos and bake!
• Can I use different types of cheese? Of course! I’ve tried pepper jack for a spicier kick and Monterey Jack for a milder flavor. Feel free to experiment and find your favorite combination.
• What if I don’t have enchilada sauce? No problem! Mix tomato sauce with chili powder, cumin, garlic powder, and a pinch of cayenne pepper for a DIY version.
• Can I make this vegetarian? Definitely! Just substitute the chicken with seasoned black beans or vegetarian crumbles.
• How do I prevent my chips from getting soggy? Use sturdy chips and don’t overload them with too much sauce. Also, make sure to bake the nachos at a high enough temperature so the cheese melts quickly.

CONCLUSION:

This Chicken Enchilada Nachos recipe brings me so much joy because it’s simple, flavorful, and perfect for sharing with friends and family. It is one of my go-to Mexican nachos recipe when I am craving something with enchilada flavor. For more sanity-saving dinner ideas, check out my Cheesy Beef Enchilada Tortellini.

My Chicken Enchilada Nachos Flavor Secrets:

1. Don’t be afraid to experiment with toppings. I love adding unexpected ingredients like pineapple salsa or crumbled chorizo.
2. Use high-quality cheese. It makes a big difference in the overall flavor and texture.
3. Toast the chips before adding the toppings. This helps prevent them from getting soggy.

Here are some delicious Chicken Enchilada Nachos variations I’ve tested:

• Spicy Chicken Enchilada Nachos: Add jalapenos, a drizzle of hot sauce, and pepper jack cheese for a fiery kick.
• BBQ Chicken Enchilada Nachos: Use BBQ sauce instead of enchilada sauce and top with coleslaw for a fun twist.
• Sweet and Savory Chicken Enchilada Nachos: Add grilled pineapple and a drizzle of honey for a tropical flavor.

For a classic game night, I always go with the Spicy Chicken Enchilada Nachos. For a casual summer get-together, the Sweet and Savory version is always a hit.

Remember, fellow food lovers, the best recipes are the ones you make your own. So trust your taste buds, get creative in the kitchen, and most importantly, have fun! I’m so excited for you to try this Chicken Enchilada Nachos! This Chicken Enchilada Nachos Recipe | Dude That Cookz looks like a great variation too! Don’t forget to check out other delicious options at Chicken Enchilada Nachos | Gimme Some Oven. You can also find innovative recipes like this Chicken Enchilada Nachos in an air fryer. Easiest Mexican style dinner I make enchilada nachos in my air fryer. If you like this recipe you should check out some of my other great Mexican inspired dishes like my Chilis Chicken Enchilada Soup Recipe, or my Jalapeno Popper Chicken Wraps. You can also try my Cheesy Beef Enchilada Tortellini.

Chicken Enchilada Nachos

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These Chicken Enchilada Nachos are loaded with flavorful shredded chicken, melted cheese, and all your favorite enchilada toppings. A quick and easy meal that’s perfect for game day or a fun weeknight dinner!

• Author: Nyla
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 bag (10-12 ounces) tortilla chips
• 2 cups shredded cheddar cheese
• 1 (10 ounce) can red enchilada sauce
• Optional toppings: sour cream, guacamole, pico de gallo, sliced black olives, chopped cilantro, pickled jalapeños

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add chicken breasts and cook until cooked through, about 6-8 minutes per side.
3. Shred the chicken with two forks.
4. In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
5. Spread tortilla chips in a single layer on a large baking sheet.
6. Top with shredded chicken and cheddar cheese.
7. Drizzle enchilada sauce evenly over the chips.
8. Bake for 5-7 minutes, or until cheese is melted and bubbly.
9. Remove from oven and top with your favorite toppings.
10. Serve immediately.

Notes

For an extra layer of flavor, try adding a layer of refried beans under the chicken. You can also use rotisserie chicken to save time.