Description
Enjoy Skillet Chicken Enchiladas Nachos a delicious blend of nachos and enchiladas with seasoned chicken, cheese, and fresh toppings!
Ingredients
Scale
- For the chicken:
- 2 cups cooked chicken (shredded or diced, preferably rotisserie chicken)
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 cup enchilada sauce
- Salt and pepper to taste
- For the nachos:
- 6 cups tortilla chips (homemade or store-bought)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium red onion, diced (optional)
- 1 medium bell pepper, diced (optional)
- 1 cup sour cream (optional for topping)
- Fresh cilantro (for garnish)
- Sliced jalapeños (for garnish)
- 1 medium tomato, diced (optional for topping)
- Avocado (optional for garnish)
Instructions
- Prepare the Chicken: In a large skillet, heat olive oil over medium heat. Add the cooked chicken and sprinkle with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Stir to combine and heat through. Pour in the enchilada sauce and stir until the chicken is well-coated. Let it simmer for 5 minutes to absorb the flavors.
- Assemble the Nachos: Spread a layer of tortilla chips evenly in an oven-safe skillet. Spoon the seasoned chicken mixture over the chips. Top with half of the shredded cheese. Add another layer of tortilla chips, followed by the remaining chicken and cheese.
- Bake the Nachos: Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven and garnish the nachos with fresh cilantro, sliced jalapeños, diced tomatoes, and avocado. Serve immediately with sour cream on the side.