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 (hot or mild), divided
1 lb boneless skinless chicken breasts
2 cups cheddar cheese, shredded
¼ cup onions, chopped
1 avocado, diced
2 tablespoon cilantro, chopped
½ teaspoon lime juice
2 tablespoon sour cream
½ teaspoon salt
Heat the oven to 350 degrees.
Cook the Chicken
Place chicken in an 8x8” 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!
Tips on Chicken Enchilada Nachos
Regular, light or fat free dairy sour cream all work great in the sauce.
(Note: I have NOT tested this recipe with non-dairy sour cream. If you decide to, let me know how it went in the recipe comments!)
Both the sauce and shredded chicken can be made ahead of time, making them great additions to your weekend meal prep time. The chicken can be made as far in advance as you like, just freeze the cook, shredded chicken. When you're ready to use it, thaw overnight in the refrigerator.
Diced tomatoes, sliced black olives, shredded lettuce, and your favorite salsa would all be delicious additions to these chicken enchilada nachos.
Drink Pairing
Try this delicious and easy elderflower margarita on the rocks with your chicken enchilada nachos.
Print the Recipe
PrintChicken Enchilada Nachos
Chicken Enchilada Nachos combine two favorite dishes into a crowd-pleasing, sheet pan dinner that packs in lots of flavor with minimal effort.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- A large bag of your favorite tortilla chips
- 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 tablespoon cilantro, chopped
- ½ teaspoon lime juice
- 2 tablespoon sour cream
- ½ teaspoon salt
Instructions
Heat the oven to 350 degrees.
Cook the Chicken
Place chicken in an 8x8” 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!
Keywords: chicken, enchiladas, nachos, game day, snacks, sheet pan dinner, weekday meals
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April
I loved this recipe! So easy and so delicious. Nachos are adult dinner right!? But seriously make these.
★★★★★
MittenGirl
So glad you liked them, April!!