Go Back
–+ servings
Print Recipe
5 from 7 votes

Chicken Enchilada Nachos

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.)
Prep Time15 minutes
Cook Time2 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: chicken, game day, gluten free
Servings: 8 servings

Ingredients

  • 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)

Instructions

  • Preheat your broiler.
  • Add chicken and 3/4 cup enchilada sauce together in a medium mixing bowl.  Toss until the chicken is evenly coated.  Set aside.
  • 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.)
  • 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.)
  • Serve warm.

Notes

*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.)