Chicken Enchilada Nachos

Enchilada Nachos

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5 from 1 review

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


Units Scale
  • 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
  • 1/4 cup onions, chopped
  • 1 avocado, diced
  • 2 Tbsp cilantro, chopped
  • 1/2 tsp lime juice
  • 2 Tbsp sour cream
  • 1/2 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.