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Cheesy Chicken Enchilada Nachos

Course Dinner
Cuisine American, Mexican
Keyword Chicken Nachos
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 386kcal

Equipment

  • 12 inch Cast Iron Skillet

Ingredients

Chicken and Enchilada Sauce

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons vegetable oil
  • 1/2 cup onion finely diced
  • 1 jalapeno minced, seeds removed
  • 2 cups low-sodium chicken broth
  • 2 8 oz cans tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper freshly ground
  • 1 15 oz can black beans drained
  • 1 tablespoon cilantro chopped

Nachos

  • 1 13 oz bag tortilla chips
  • 16 oz Colby Jack Cheese Shredded
  • Black Olives
  • Diced Tomatoes
  • Sliced Jalapeno
  • Fresh Cilantro
  • Sour Cream
  • Guacamole

Instructions

Chicken and Enchiladas Sauce

  • In a large skillet or sauté pan heat oil until shimmering, sear chicken thighs on both sides to brown. Chicken does not need to be cooked through at this point. Set chicken thighs aside and remove all but 2 tablespoons of oil from the pan.
  • Add onions and jalapeños to hot oil and sauté until they start to soften, then add garlic and sauté for another minute. Add chicken broth to pan and deglaze by scraping up browned bits in the pan. Stir in tomato sauce, salt, pepper, spices, and sugar. Bring to a simmer and return chicken thighs to sauce. Let simmer and reduce for 20-30 minutes until chicken is cooked through and sauce has reduced. Remove chicken and shred.
  • Stir chicken back into sauce and add black beans. Stir in fresh cilantro. Taste and adjust seasoning as needed.

Chicken Nachos

  • Preheat oven to 375°. In a 12 inch cast iron skillet, layer half of chips followed by half of chicken enchilada sauce mixture and half of the shredded cheese. Add the remaining chips, then chicken enchilada sauce mixture and cheese. Top with black olives, jalapeños, and diced tomatoes. Bake for 20 minutes or until cheese is melted and nachos are heated through. Top with fresh cilantro, sour cream, and guacamole.

Nutrition

Calories: 386kcal | Carbohydrates: 6g | Protein: 37g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 162mg | Sodium: 933mg | Potassium: 472mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1334IU | Vitamin C: 3mg | Calcium: 414mg | Iron: 2mg