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Chicken Enchilada Nachos | Kita Roberts GirlCarnivore

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 653kcal


  • Large cast iron skillet


  • 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


  • 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.


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


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