Chicken Enchilada Nachos

These are the nachos you never knew you needed! Made with homemade cheese sauce and chicken enchilada sauce, these Chicken Enchilada Nachos are full of flavor and served sheet pan-style. Easy to prepare and ready in no time, they are perfect for your next gathering, tailgating party, or an anytime meal idea.

Here are a few more appetizers you may enjoy: Creole Fried Pickles, Buffalo Chicken Dip, Baked Muffuletta Sliders, Creamy Buffalo Fried Deviled Eggs, and Parmesan Stuffed Mushrooms.

The star of the show is the tender rotisserie-style chicken soaked in a homemade enchilada sauce. The creamy cheese sauce is also made from scratch using three types of cheese. Both are placed on top of a bed of tortilla chips and layered with pico de Gallo and sour cream. These nachos hit the spot every time!

Ingredients you’ll need to make chicken enchilada nachos:

Make sure to check the recipe card below for a full list of ingredients and quantities.

• To make the chicken enchilada sauce, I save time by buying a pre-cooked rotisserie chicken from the grocery store and pulling the meat into shredded chicken. You can also use chicken breast, but I find the shredded chicken soaks up all the flavors of the sauce better. If you have more time, check out my Instant Pot Whole Roasted Chicken recipe.
• In addition to shredded chicken, you’ll also need tomato sauce, chicken broth, grapeseed oil, all-purpose flour, minced garlic, chili powder, garlic powder, paprika, ground cumin, black pepper, and sea salt.
• To make the cheese sauce, combine shredded cheddar cheese, mozzarella cheese, grated parmesan cheese, butter, all-purpose flour, garlic powder, black pepper, chicken broth, and heavy whipping cream.
• And you can’t have nachos with tortilla chips, so grab a bag of your favorite. Ensure your tortilla chips are relatively thick to support the toppings.
• For the toppings, I keep it simple with sour cream and pico de Gallo

How to make chicken enchilada nachos:

Now, on to this tasty recipe! Today, I bring you my spin on chicken nachos called the Chicken Enchilada Nachos.

Shred the chicken. This recipe starts with shredding the pre-cooked chicken. After shredding, chop into medium-sized chunks. Set the chicken to the side.

Make the chicken enchilada sauce. Heat a large skillet to medium-low heat. Add the grapeseed oil and minced garlic. Cook for one minute, then add the tomato sauce, chicken broth, flour, chili powder, garlic powder, paprika, ground cumin, sea salt, and black pepper. Finish by adding the shredded chicken to the sauce. Cook for 4 minutes and remove the skillet from the heat.

Make the cheese sauce. Heat a skillet to medium-low heat and add butter. Once the butter melts, add the flour and stir until it binds. Add chicken broth and combine. Add the heavy cream, garlic powder, and black pepper and stir for a few minutes. Add Parmesan cheese, cheddar cheese, and mozzarella cheese. Stir until smooth.

Make the nachos. Add tortilla chips to the bottom of a 9×13 baking sheet (paid link). Layer with the chicken enchilada sauce, cheese sauce, and optional toppings. Serve hot.

Can I add more toppings?

Absolutely! That is one of the things I enjoy about nachos. You can make it your own. In addition to sour cream and pico de gallo, you can top your nachos with sliced pickled jalapeño, guacamole or sliced avocado, black beans, roasted corn, diced tomatoes, shredded lettuce, diced red onion, sliced black olives, or fresh cilantro.

For a tasty Tex-Mex treat great anytime, try these Chicken Enchilada Nachos!

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