Loaded Chicken Enchilada Nachos

There’s nothing better than warm, gooey, cheesy nachos. There’s so much flavor and texture in every bite of these easy nachos that are loaded with every Mexican-inspired ingredient I could find. Black beans, corn, bell peppers, pico de gallo, cilantro and enchilada sauce keeps the chicken moist and juicy. The nachos are dangerously fast to make and ready in 5 minutes.

Recipe by: averiecooks.com

Servings: 4


2 cups cooked shredded chicken (use storebought rotisserie chicken to save time)
1/2 cup red enchilada sauce
about 8 ounces corn tortilla chips
1/2 cup cooked black beans
1/2 cup bell peppers, diced small (I used red and yellow)
1/2 cup corn (I used frozen; thaw before using)
2 cups Mexican shredded cheese blend
1/4 cup pico de gallo
1 teaspoon fresh cilantro, finely minced
guacamole, sour cream, or your other favorite Mexican-inspired fixings, optional


  1. To a medium bowl add the shredded chicken, enchilada sauce, and stir to combine; set aside.
  2. To a large microwave-safe plate or shallow bowl, add the chips in a flat layer or without too much overlap so each chip gets its share of toppings. If you prefer, you can bake the nachos at 375F for about 5 to 10 minutes, or until cheese has melted. READ MORE

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