Enchilada Nachos
Transform your snack game with these mouthwatering Enchilada Nachos—a bold fusion of Tex-Mex flavors in every bite! This recipe layers crispy tortilla chips with tender, shredded chicken tossed in red enchilada sauce, creamy black beans, sweet corn, and a generous blanket of melted Mexican blend cheese. Topped with zesty red onion, juicy diced tomatoes, briny black olives, and fresh cilantro, these nachos are bursting with color and flavor. Quick and easy to make in just 25 minutes, they're perfect for a crowd-pleasing appetizer, game-day snack, or even a fun dinner. Serve with creamy guacamole, tangy sour cream, and optional jalapeños for a customizable, spicy twist. These loaded nachos are an irresistible blend of cheesy indulgence and vibrant toppings that’ll keep everyone coming back for more!
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Recipe Information
Ingredients
- 12 ounces tortilla chips
- 2 cups shredded cooked chicken
- 1 cup red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 cup black beans
- 1 cup corn kernels (canned or frozen, thawed)
- 0.5 cup sliced black olives
- 0.5 cup diced red onion
- 1 medium diced tomato
- 2 tablespoons chopped fresh cilantro
- 0.5 cup sour cream
- 0.5 cup guacamole
- 0.25 cup jalapeño slices (optional)
Instructions
Preheat your oven to 375°F (190°C).
Line a large baking sheet or oven-safe skillet with parchment paper or lightly grease with non-stick spray.
Spread the tortilla chips evenly across the baking sheet, ensuring some overlap for easy layering.
In a medium bowl, mix the shredded cooked chicken with 3/4 cup of the enchilada sauce until well coated.
Evenly distribute the chicken mixture over the tortilla chips.
Sprinkle the black beans and corn kernels over the chicken, spreading them generously across the chips.
Drizzle the remaining 1/4 cup of enchilada sauce evenly over the chips and toppings.
Cover everything with the shredded Mexican blend cheese, ensuring an even layer for maximum cheesiness.
Add the sliced black olives and diced red onion on top of the cheese layer.
Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly.
Remove the nachos from the oven and sprinkle with diced tomato and chopped cilantro.
Serve immediately with dollops of sour cream and guacamole on the side or on top. Garnish with optional jalapeño slices for extra heat, if desired.
Nutrition Facts
Calories |
4170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 8178 mg | 356% | |
| Total Carbohydrate | 342.3 g | 124% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 39.0 g | ||
| Protein | 200.3 g | 401% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2474 mg | 190% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3415 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
