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.  

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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.

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

5 from 2 votes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2
Chicken Enchilada Nachos | Kita Roberts GirlCarnivore
Great use for leftover chicken enchiladas, or any other kind for that matter, make them into nachos!

Recommended 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 1/2 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

Calories: 653kcal | Carbohydrates: 35g | Protein: 42g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 2827mg | Potassium: 185mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1900IU | Vitamin C: 4.2mg | Calcium: 693mg | Iron: 3.7mg
Course: Appetizer, Main Course
Cuisine: American
Author: Kita Roberts
Keyword: enchilada nachos, nachos

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Chicken Enchilada Nachos | Kita Roberts GirlCarnivore

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Comments

  1. 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.

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