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    Home » Recipes » appetizer

    Chicken Enchilada Nachos

    20 mins | Yield 2 | October 28, 2014 | Updated: March 25, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    Chicken enchilada tacos are the answer to leftover Chicken. Turkey? Meat of any kind?  No problem. Just go with what you have. But try these Enchilada Nachos.  Cheesy, crunchy, and packed with flavor.  

    Sharing will not be an option. So get it while you can.

    Chicken Enchilada Nachos | Kita Roberts GirlCarnivore

    Making chicken enchilada tacos with leftovers

    Every now and then I open the fridge to find a pile of leftovers staring me down and a lack of creativity sparking any amazing ideas. And then I remember, it’s the good recipes with messy melty cheesy and hot sauce that really really make a good night.

    Those nights when plates and forks be damned, just put a trivet on the communal table and dig in. No double dipping in the salsa though.

    No one likes a double dipper.

    What exactly is an enchilada anyway?

    An enchilada is a selection of ingredients rolled into a corn tortilla. Typically, that means some nice Mexican cheese like queso blanco or queso fresco. Those are the cheeses typically used in your favorite Mexican restaurants.

    Enchiladas might also include roasted jalepeno peppers and a variety of meats like shredded beef or pork, chicken or turkey.

    Can I use burritos instead of enchiladas?

    Ok, yes, the two are related. Burritos come wrapped in flour instead of corn though. Technically, you could substitute the enchiladas for burritos. However it might be better if the burrito is done chimichanga style.

    That simply means it was deep fried after being rolled up. The advantage would be not worrying about the flour tortilla just turning mushy in the nachos.

    Enchilada recipes to use for your nachos

    I have a few enchilada recipes you can try for this recipe. Take your pick. You really can’t lose with any of them.

    • Weeknight chicken enchiladas
    • Breakfast enchiladas
    • Pulled pork enchiladas
    • Halibut enchiladas
    • Ground beef enchiladas

    Chicken Enchilada Nachos | Kita Roberts GirlCarnivore

    If you’ve tried my Chicken Enchilada Nachos recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Chicken Enchilada Nachos | Kita Roberts GirlCarnivore
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    5 from 2 votes

    Chicken Enchilada Nachos

    Great use for leftover chicken enchiladas, or any other kind for that matter, make them into nachos!
    Course: Appetizer, Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings: 2
    Calories: 653kcal

    Equipment

    • Large cast iron skillet

    Ingredients

    • 2 cups shredded rotisserie chicken Any shredded or ground meat works too
    • 2 garlic cloves minced garlic, the finer the better
    • 1 cup red enchilada sauce
    • 1 ½ cup sharp cheddar and pepper jack cheese shredded
    • 1 14 oz can refried beans Use black or pinto per your choice.
    • 4 cups tortilla chips You can use more or less chips per choice
    • 1 jalapeno peppers scallions, sour cream, salsa and any other toppings you want

    Instructions

    • Preheat the oven to 375 degrees F.
    • In a large oven proof skillet, heat the chicken with the garlic and enchilada sauce.
    • Remove the skillet from the heat and spoon the chicken mixture into a bowl and keep warm.
    • Spoon the refried beans into the skillet.
    • Arrange layers of chips, chicken mixture, and cheese in a pile over top.
    • Place in the oven and cook until the cheese is melted and the beans are heated through.
    • Switch to broil if you want the cheese a little brown and bubbly.
    • Serve with desired toppings and additional dippers.

    Notes

    You can cover and save enchilada nachos in the fridge a couple days. Reheat at about 250 Fahrenheit. 

    Nutrition

    Nutrition Facts
    Chicken Enchilada Nachos
    Amount Per Serving
    Calories 653 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 20g125%
    Cholesterol 129mg43%
    Sodium 2827mg123%
    Potassium 185mg5%
    Carbohydrates 35g12%
    Fiber 10g42%
    Sugar 13g14%
    Protein 42g84%
    Vitamin A 1900IU38%
    Vitamin C 4.2mg5%
    Calcium 693mg69%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Chicken Enchilada Nachos | Kita Roberts GirlCarnivore

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Emily @ Life on Food says

      October 28, 2014 at 12:29 pm

      Nachos are one of my favorite things to eat. It is my go to when my husband isn’t around for dinner. These look fantastic.

      Reply

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