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Chicken Enchilada Nachos | Kita Roberts GirlCarnivore

Chicken Enchilada Nachos

Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 653kcal


  • 2 cups shredded rotisserie chicken
  • 2 garlic cloves minced
  • 1 cup red enchilada sauce
  • 1 1/2 cup sharp cheddar and pepper jack cheese shredded
  • 1 14 oz can refried beans
  • tortilla chips
  • 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.


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