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    Loaded Chicken Enchilada Nachos

    Throwing a snack together has never been easier

    by ,

    Loaded Chicken Enchilada Nachos


    Servings: 6


    2 tablespoons vegetable oil

    2 tablespoons flour

    2 tablespoons tomato paste

    1¾ cup chicken stock

    1 tablespoon chili powder

    ½ teaspoon oregano

    1 teaspoon cumin

    1 teaspoon garlic powder

    Salt and pepper, to taste



    2 cups shredded chicken

    Tortilla chips

    2 cups Mexican cheese blend



    ½ cup sour cream

    1 diced tomato

    Cilantro leaves (optional)

    Queso fresco (optional)


    1. Preheat oven to 400℉/205°C.

    2. Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.

    3. Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.  

    4. Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup.  

    5. Toss the shredded chicken with about ½ cup of the reserved sauce.

    6. Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.  

    7. Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.

    8. Bake for 8-10 minutes until cheese is melted.

    9. Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.