Gimme Some Oven

Chicken Enchilada Nachos

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Chicken Enchilada Nachos Recipe |

When people find out that I’m a food blogger, there’s usually one question that almost always follows — “So, what’s your favorite dish to make?!” I’ve been asked this now probably hundreds of times. And hundreds of times, I have answered the same thing:


Any of my friends will be the first to tell you — I love my ‘chos. And while I order them out just about every chance I get, I love them even more homemade.

As such, there’s a permanent space reserved in my pantry just for (multiple) bags of tortilla chips, a shelf in my fridge always stocked with at least a few blocks (not bags, mind you, for optimal-melting) of cheese, and a baking sheet ready and waiting whenever the craving strikes to bake up a mega pan of ‘chos. And when I say mega, I’m not kidding. Nachos in my house are serious business, and I like mine fully loaded with toppings galore. And in this recipe’s case, I also like them drizzled with my favorite sauce galore.

That’s right. Today we’re talking Chicken Enchilada Nachos.

Yep, these are indeed the nachos that many of you spied on my Instagram a few months ago, as well as in the behind-the-scenes video that I posted yesterday and thought I’d share again above. (Thanks for all of your encouraging words on the video, by the way. I’m completely honored to be a part of this #ShowMeKC series, which you can read all about here!)  But I should know better by this point in blogging to post a yummy picture without a recipe. So after your kind requests, today’s the day — let’s learn how to make these ‘chos!

Red Enchilada Sauce |

The first and most important ingredient you must make is this sauce. My homemade red enchilada sauce. If I were to ever insist that you learn how to make one sauce homemade, it’s this one. It’s easy, it’s made with simple ingredients, and it is a game changer in any enchilada recipe you will ever make.

Including these nachos.

Make it.

Chicken Enchilada Nachos Recipe |

Then load up your ‘chos. For this recipe, I went in this order:

  1. Add tortilla chips (get some relatively thick ones so that they can support the toppings).
  2. Sprinkle sharp cheddar cheese (buy it in the block, then grate it by hand for optimal melting).
  3. Pop the pan under the broiler to melt the cheese.
  4. Add warmed shredded cooked chicken (I used rotisserie) that has been coated in the enchilada sauce.
  5. Add black beans.
  6. Add diced red onion.
  7. Add corn.
  8. Add diced jalapeno.
  9. Add diced avocado.
  10. (Optional: Add some extra shredded cheese on at this point.)
  11. Pop the pan back under the broiler for 30-60 seconds just to warm the toppings.
  12. Add chopped fresh cilantro.
  13. Drizzle some extra (hot) enchilada sauce on top.

Chicken Enchilada Nachos Recipe |

Then diiiiiiiiive in.

Chicken Enchilada Nachos Recipe |

As you can see in the video, my neighbors and I had no problem doing just that when I served a few pans of these at one of our #NeighborNights a few months ago. And with good reason — they’re fun, they’re flavorful, and they’re fully loaded with every single ingredient that I love in chicken enchiladas.

My kind of ‘chos. :)

Hope you enjoy them too!

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Chicken Enchilada Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 8 servings 1x


These chicken enchilada nachos are fun, flavorful, and fully-loaded with all of your favorite chicken enchilada ingredients! (They’re also naturally gluten-free when made with GF enchilada sauce.)


  • 2 cups shredded cooked chicken
  • 1 1/2 cups red enchilada sauce, homemade or store-bought, divided
  • 10 ounces corn tortilla chips
  • 8 ounces sharp cheddar cheese, freshly-grated
  • 1 avocado, peeled, pitted and diced (and tossed with a tablespoon of lime juice, if you’d like to prevent browning)
  • 1/2 cup black beans, rinsed and drained (about half of a 15-ounce can)
  • 1/2 cup diced red onion (about a quarter of a medium red onion)
  • 1/2 cup whole kernel corn, drained (about half of a 15-ounce can)
  • 1 small jalapeno, stemmed, seeded and diced
  • 1/2 cup chopped fresh cilantro leaves
  • (optional: sour cream)


  1. Preheat your broiler.
  2. Add chicken and 3/4 cup enchilada sauce together in a medium mixing bowl.  Toss until the chicken is evenly coated.  Set aside.
  3. Spread the chips out evenly on a large baking sheet.  Sprinkle evenly with the cheese.  Then place the sheet in the oven under the broiler until the cheese is melted, about 1 minute.  (Watch the oven carefully.)
  4. Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno.  Return the sheet to the broiler for another 30-60 seconds, just to heat the remaining ingredients, if desired.  Then remove then sheet.  Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining 3/4 cup enchilada sauce.  (Optional: If you would also like to add sour cream, you can drizzle it on with a fork or a piping bag.)
  5. Serve warm.


*If making these gluten-free, be sure to use gluten-free enchilada sauce.  (You can substitute equal parts cornstarch in place of flour in my red enchilada sauce recipe.)

Chicken Enchilada Nachos Recipe |

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35 comments on “Chicken Enchilada Nachos”

  1. You take nachos to a whole different level.  These look fantastic.  I’m kind of embarrassed to tell you I’ve never made homemade nachos.  Clearly that needs to change!

  2. Woot! They’re here and they look amazing as does every recipe you put on the blog.

    Wow! What a crowd you draw. That’s so exciting. You’ve done all the hard work so enjoy it!

  3. Okay….after FINALLY making your enchilada red sauce, I can truly appreciate how spectacular these would be! I will totally be making these happen soon!

  4. Nachos are seriously the greatest food creation to ever happen to our taste buds. And then you went and took them right over the edge with enchilada goodness! You are the Mexican queen Ali! Pinned!

  5. When I was little, my mom would melt cheese on tortilla chips in the microwave for “nachos”.  She was sweet for trying, but I like my ‘chos (as you say) LOADED with toppings as well.  I wonder if you came back from Austin feeling inspired to make these! They look delicious, I have got to try making my own enchilada sauce! Great recipe!

  6. I would never say no to nachos, especially when enchilada sauce is involved! And congrats again on the Show Me series feature!! You are amazing!!! 

  7. You’re my kind of girl! The more toppings the better!! These look awesome and I can’t wait to make them! :)

  8. Mmm. These look so perfect! Nachos are a big deal at our place too. And these are perfect to alternate with my other faves. I can make a meal out of them way too often and when i’m not making a meal out of nachos, i’m stuffing tortilla chips, cheese, and scrambled eggs into tortillas and calling it breakfast! Pinned!

  9. HOLY MOLY! These look amazing!

  10. This recipe looks so good! I love nachos too and make them at least once a month! Thanks for sharing the recipe because I am looking for  something different. 

  11. YES, I would be diving in. Delightful and tasty version of nachos—-which are always popular!!!

  12. Homemade nachos have been sorely neglected in my household. Thanks for the beautiful reminder. Love the bright photos. And easy homemade enchilada sauce. Yes please! I’ve made a really good bbq sauce and will have to try this.

  13. Great video! And these look delicious!

  14. This post is making me hungry! I love your version of nachos and can’t wait to try this. I have to say — I watched Rachel Ray do a show on making nachos recently and this just blows her version away! the only I might personally add is a sour green/lime/avocado sauce drizzled over the top. Yum!

  15. This is seriously genius. You know I love your enchilada sauce already!! We always buy the giant pack of tortilla chips at costco and lord knows I always have cheese on hand so….

  16. On snap! Trying to eat healthy but I NEED to make these tonight!

  17. Nachos are on my dinner rotation weekly. I always love new ideas and these look so yummy! (I love your enchilada sauce recipe, so I know these nachos will be awesome!)

  18. I made this yesterday for a party and it was a HUGE hit! The enchilada sauce on the chicken is the key. I totally forgot the corn but I did make a chipotle sour cream sauce that I drizzled over the top which was really yummy.

  19. Yup, this is on the shopping list for this week for sure. I’ll tag you in my re-creation at Thanks for sharing! x

  20. Dear Ali, I made your red sauce today and just because I like things a lil sweet, I added a tiny bit of molasses and left out the cumin, I have an allergy or something because cumin makes me sick anyway the sauce it was amazing! I have tried many recipes for the sauce and they have always been disappointing but yours made me so happy!! I will never have to buy enchilada sauce again!!! I thank you so much! I am so glad I found your web blog! Much lov!  Treece

    • Thanks for your sweet words, Treece, we’re so happy you enjoyed the enchilada sauce! :)

  21. I love this recipe so typical of Mexico, the probe once in a Mexican restaurant and this delicious.

  22. Wow! Very savory. All the flavors blended but were not lost in the mix. I will make this meal many times more and serve it to guests! Thanks.

  23. Can you make this with ground beef?

  24. My family and I love this recipe! We have been making these nachos a few times a year for the last two years and they are a winner every time! I put the chicken in the crock pot, cook it in enchilada sauce, shred the chicken and spread it on the nachos. So delicious!

  25. YUM YUM and more YUM!!!

  26. Delicious!!! And your enchilada sauce is to die for!!! No more canned sauce! Thank you.


  27. Loved it!! Big Mexican food fan. However, I substituted ground beef instead of chicken, was a big hit at our weekly happy hour with friends.

  28. Loved it!! Will make again, huge hit at our weekly happy hour with friends. Everyone devoured it in a matter of seconds. I substituted ground beef for the chicken and added a few good shakes of tobasco sauce to the mixture.

  29. Fantastic and easy recipe. Some healthy ingredients too!