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