Chicken Enchilada Nachos
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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add chicken breasts and cook until cooked through, about 6-8 minutes per side.
- Shred the chicken with two forks.
- In a bowl, combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Spread tortilla chips in a single layer on a large baking sheet.
- Top with shredded chicken and cheddar cheese.
- Drizzle enchilada sauce evenly over the chips.
- Bake for 5-7 minutes, or until cheese is melted and bubbly.
- Remove from oven and top with your favorite toppings.
- 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.
Find it online: https://grilldrip.com/chicken-enchilada-nachos/