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Loaded Chicken Enchilada Nachos

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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.

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