Easy Chicken Enchilada Nachos: Irresistibly Delicious!

Alright, flavor adventurers, buckle up because I’m about to drop a recipe that’s going to blow your mind! We’re talking chicken enchilada nachos – the kind of dish that makes you question everything you thought you knew about snacking. Seriously, forget boring appetizers. This is a flavor explosion that’s about to become your new obsession.

This recipe represents everything Cuba Queen is about: bold, unapologetic flavor that’s ready in a flash. My relationship with chicken enchilada nachos? Let’s just say it was love at first bite. And now, I’m beyond hyped to share this recipe with you! Get ready to bring the party to your plate with this chicken enchilada nachos masterpiece.

INGREDIENTS You Need for This:

• 1.5 lbs cooked, shredded chicken: Rotisserie chicken is a lifesaver here, but leftover roasted chicken works too.
• 1 bag (10-12 oz) tortilla chips: Thick-cut are best for holding all the goodness.
• 2 cups enchilada sauce: I prefer a smoky red sauce, but use your favorite!
• 2 cups shredded Mexican cheese blend: A mix of cheddar, Monterey Jack, and Queso Quesadilla is perfecto.
• 1 can (15 oz) black beans, rinsed and drained: Adds a creamy texture and a boost of protein to this chicken enchilada nachos.
• 1 can (4 oz) diced green chilies: For a little kick.
• 1/2 cup pickled jalapeños, sliced: Because we’re not afraid of the heat!
• 1/4 cup chopped cilantro: For a fresh burst of flavor.
• 1/4 cup sour cream or Mexican crema: For drizzling.
• Optional toppings: Diced avocado, pico de gallo, your favorite salsa.

The secret to epic chicken enchilada nachos is using good quality enchilada sauce. Seriously, it makes all the difference! You can find some amazing options at your local Mexican market or even online.

This chicken enchilada nachos ingredient list is SHORT but mighty! Splurge on the good cheese blend, too! Trust me, you’ll taste the difference in this chicken enchilada nachos.

STEP-BY-STEP INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Time to get this chicken enchilada nachos party started!
2. Spread a layer of tortilla chips on a large baking sheet or oven-safe platter. Make sure they’re in a single layer so they get nice and crispy!
3. In a large bowl, toss the shredded chicken with 1 cup of enchilada sauce. This ensures every bite is packed with flavor. Don’t stress – your chicken enchilada nachos is going to be incredible.
4. Evenly distribute the chicken mixture over the chips. We’re building a masterpiece here! This is where your chicken enchilada nachos transforms into pure magic.
5. Sprinkle the black beans, green chilies, and jalapeños over the chicken. Get ready for a flavor explosion!
6. Top with the shredded cheese. Don’t be shy – we want these chicken and cheese nachos to be gooey and delicious.
7. Drizzle the remaining 1 cup of enchilada sauce over the cheese. More sauce = more flavor!
8. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Pro tip for chicken enchilada nachos perfection: keep an eye on them so the chips don’t burn! In my kitchen, this chicken enchilada nachos takes exactly 11 minutes.
9. Remove from oven and garnish with cilantro and a drizzle of sour cream or Mexican crema. Prepare for major flavor!
10. Serve immediately and watch these chicken enchilada nachos disappear! Here’s where most people mess up their chicken enchilada nachos – they let them sit too long! Dive in while they’re hot and gooey.

While your chicken enchilada nachos are working their magic, grab your camera – this is Instagram gold! These Mexican chicken nachos are about to become a social media sensation.

PRESENTATION:

Presentation is key when it comes to chicken enchilada nachos. Pile them high on a platter and let everyone dig in family-style! I’ve seen people absolutely lose their minds when I serve this chicken enchilada nachos at parties.

For a more elegant presentation, you can create individual servings in small cast-iron skillets. This makes the chicken enchilada nachos feel extra special.

These chicken enchilada nachos absolutely slay at dinner parties! They’re the perfect crowd-pleaser.

Pair these chicken enchilada nachos with a cold Mexican beer or a refreshing margarita for the ultimate fiesta!

For a seasonal twist, try adding roasted sweet potatoes and cranberries during the fall. Looking for other variations? Check out these salsa chicken nachos recipe in crockpot, too!

Leftover chicken enchilada nachos? Crumble them over a salad or stuff them into a burrito for a next-day flavor bomb!

FAQs:

• Can I make this chicken enchilada nachos spicier? Absolutely! Add more jalapeños, a dash of cayenne pepper to the chicken mixture, or use a spicier enchilada sauce. Remember, we’re all about bold flavors here!
• What if I don’t have black beans? No problem! You can substitute pinto beans or even corn. Get creative with your chicken enchilada nachos!
• Can I use a different kind of cheese? Of course! Monterey Jack, pepper jack, or even a sharp cheddar would be delicious. This chicken enchilada nachos recipe is all about customization.
• How do I know when my chicken enchilada nachos is perfectly done? The cheese should be melted and bubbly, and the chips should be slightly crispy. Don’t overbake them, or the chips will burn!
• Can I make this chicken enchilada nachos ahead of time? I recommend assembling the nachos right before baking for the best results. However, you can prep the chicken mixture ahead of time.
• What if I don’t have an oven? No worries! You can make these chicken enchilada nachos in an air fryer! Easiest Mexican style dinner I make enchilada nachos in my air fryer.
• Can I use ground beef instead of chicken? Totally! Just brown the ground beef and drain off any excess grease before mixing it with the enchilada sauce. If you want other meat options then you need to check out Chicken Enchilada Nachos Recipe | Dude That Cookz.

These spicy chicken nachos are a crowd favorite in my Cuba Queen community! Everyone raves about the flavor explosion.

CONCLUSION:

This chicken enchilada nachos recipe represents everything I stand for at Cuba Queen: bold, flavorful, and fun food that’s perfect for sharing. It’s about creating memories and celebrating life, one delicious bite at a time.

My Chicken Enchilada Nachos Power Tips:

• Use high-quality enchilada sauce for maximum flavor.
• Don’t overcrowd the baking sheet – crispy chips are key!
• Serve immediately for the best gooey, melty experience.

Variations I’ve created and loved? How about a vegetarian version with roasted vegetables, or a seafood version with shrimp and crab? This chicken enchilada nachos recipe is a blank canvas for your culinary creativity!

The seafood version ALWAYS gets the biggest reactions! People are blown away by the unexpected flavor combination.

I’m confident that you, flavor adventurer, will make this chicken enchilada nachos your signature dish! You NEED to try my Chilis Chicken Enchilada Soup Recipe, for more recipe ideas.

Go forth and create some chicken enchilada nachos memories! And don’t forget to share your results with me. This chicken enchilada nachos reminds me of another flavor explosion, Sweet Chili Chicken Bowl Recipe.

Your culinary adventure awaits.

 
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chicken enchilada nachos

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These Chicken Enchilada Nachos are the perfect game-day snack or quick weeknight meal! Crispy tortilla chips are loaded with flavorful shredded chicken, enchilada sauce, cheese, and all your favorite toppings.

• Author: Quinn
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 bag (10 oz) tortilla chips
• 1.5 cups cooked shredded chicken
• 1 (10 oz) can red enchilada sauce
• 2 cups shredded cheddar cheese
• 1/2 cup diced red onion
• 1/2 cup sliced black olives
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup chopped fresh cilantro
• Sour cream, for serving (optional)
• Guacamole, for serving (optional)

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Instructions

1. Preheat oven to 350°F (175°C).
2. Spread tortilla chips in a single layer on a large baking sheet.
3. Top the chips with shredded chicken and enchilada sauce.
4. Sprinkle evenly with shredded cheddar cheese.
5. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and top with red onion, black olives, jalapeños, and cilantro.
7. Serve immediately with sour cream and guacamole, if desired.

Notes

For extra flavor, toss the shredded chicken with a little enchilada sauce before adding it to the nachos. You can also use rotisserie chicken for a quick and easy shortcut!