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Chicken Enchilada Nachos Recipe

Chicken Enchilada Nachos Recipe

Photos of Chicken Enchilada Nachos Recipe

How To Make Chicken Enchilada Nachos

These loaded enchilada nachos makes the perfect game day snack to munch on! It’s packed with tender chicken, beans, corn and more for a filling plate.

Preparation: 15 minutes
Cooking: 2 minutes
Total: 17 minutes



  • 2cupschicken,shredded, cooked
  • cupsred enchilada sauce,divided
  • 10ozcorn tortilla chips
  • 8ozsharp cheddar cheese,freshly-grated
  • 1avocado,peeled, pitted and diced, and tossed with 1 tbsp lime juice
  • ½cupblack beans,rinsed and drained
  • ½cupred onion,diced
  • ½cupwhole kernel corn,drained
  • 1small jalapeno,stemmed, seeded and diced
  • ½cupfresh cilantro leaves,chopped
  • sour cream,optional


  1. Preheat the broiler.

  2. Add the chicken and ¾ cup of enchilada sauce together in a medium mixing bowl.

  3. Toss until the chicken is evenly coated. Set aside.

  4. Spread the chips out evenly on a large baking sheet.

  5. Sprinkle evenly with the cheese, then place the sheet in the oven under the broiler for 1 minute until the cheese is melted.

  6. Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno.

  7. Return the sheet to the broiler for another 30 to 60 seconds, just to heat, if desired.

  8. Remove the sheet from the broiler.

  9. Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining ¾ cup of enchilada sauce.

  10. Serve warm, and enjoy!


  • Calories: 478.42kcal
  • Fat: 26.77g
  • Saturated Fat: 8.60g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 10.14g
  • Polyunsaturated Fat: 5.37g
  • Carbohydrates: 40.46g
  • Fiber: 6.41g
  • Sugar: 4.99g
  • Protein: 19.98g
  • Cholesterol: 55.17mg
  • Sodium: 711.70mg
  • Calcium: 253.30mg
  • Potassium: 509.90mg
  • Iron: 1.93mg
  • Vitamin A: 98.40µg
  • Vitamin C: 7.16mg
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