Chicken Enchilada Nachos

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Nachos are a classic snack, so why not have them for dinner? Chicken Enchilada Nachos combine two of my favorite dishes into a crowd-pleasing, sheet pan dinner that packs in lots of flavor with minimal effort. It’s perfect for game day (or any day).

Ingredients

A large bag of your favorite tortilla chips (I’m addicted to these)
1 – 10 oz can enchilada sauce, divided
1 lb boneless skinless chicken breasts
2 cups cheddar cheese, shredded
¼ cup onions, chopped
1 avocado, diced
2 Tbsp cilantro, chopped
½ tsp lime juice
2 Tbsp sour cream
½ tsp salt

Heat the oven to 350 degrees. 

Cook the Chicken

Place chicken in an 8×8” dish

Cover with ¾ cup of enchilada sauce. 

Chicken with enchilada sauce
{Chicken smothered in sauce and ready for the oven}

Bake uncovered for 25-30 minutes, until chicken is cooked through. 

Allow chicken to rest until cool enough to handle. 

Shred chicken using 2 forks or your clean hands. 

Shredded Chicken
{Shred it up!}

Set chicken aside. 

Make the Nachos

Lay half of the chips in a single layer on a baking sheet. 

Sprinkle with 1 cup of cheese and half of the shredded chicken. 

Top with remaining chips, cheese and shredded chicken.

Oven-ready nachos
{Ready for the oven}

Bake in a 350 degree oven for 10 minutes. 

Meanwhile, in a small bowl whisk together remaining ½ cup enchilada sauce with the sour cream, lime juice, and salt. 

Enchilada Sauce
{Sauce for the nachos}

Remove nachos from the oven. 

Top with onions, avocado, and cilantro. 

Drizzle nachos with sauce mixture. 

Enjoy! 

Chicken Enchilada Nachos

Tips on Chicken Enchilada Nachos

  • Hot or mild enchilada sauce will work here
  • Regular, light or fat free sour cream works in the sauce. 
  • Meal Prep – Make the chicken ahead of time for a super fast dinner

Drink Pairing

Elderflower Margarita

Try this delicious and easy elderflower margarita on the rocks with your chicken enchilada nachos.

Print the Recipe

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Chicken Enchilas Nachos

Chicken Enchilada Nachos


  • Author: Katy McAvoy
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings 1x

Description

Chicken Enchilada Nachos combine two favorite dishes into a crowd-pleasing, sheet pan dinner that packs in lots of flavor with minimal effort. 


Ingredients

Scale
  • A large bag of your favorite tortilla chips
  • 110 oz can enchilada sauce, divided
  • 1 lb boneless skinless chicken breasts
  • 2 cups cheddar cheese, shredded
  • ¼ cup onions, chopped
  • 1 avocado, diced
  • 2 Tbsp cilantro, chopped
  • ½ tsp lime juice
  • 2 Tbsp sour cream
  • ½ tsp salt

Instructions

Heat the oven to 350 degrees. 

Cook the Chicken

Place chicken in an 8×8” dish

Cover with ¾ cup of enchilada sauce. 

Bake uncovered for 25-30 minutes, until chicken is cooked through. 

Allow chicken to rest until cool enough to handle. 

Shred chicken using 2 forks or your clean hands. 

Set chicken aside. 

Make the Nachos

Lay half of the chips in a single layer on a baking sheet. 

Sprinkle with 1 cup of cheese and half of the shredded chicken. 

Top with remaining chips, cheese and shredded chicken.

Bake in a 350 degree oven for 10 minutes. 

Meanwhile, in a small bowl whisk together remaining ½ cup enchilada sauce with the sour cream, lime juice, and salt. 

Remove nachos from the oven. 

Top with onions, avocado, and cilantro. 

Drizzle nachos with sauce mixture. 

Enjoy! 

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: chicken, enchiladas, nachos, game day, snacks, sheet pan dinner, weekday meals

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Chicken Enchilada Nachos

2 Comments

  1. April says:

    I loved this recipe! So easy and so delicious. Nachos are adult dinner right!? But seriously make these.

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