Creamy Chicken Enchilada Nachos

The best of two Tex-Mex favorites combined in one!

These aren’t your ordinary nachos! We took the wonderful creamy taste of chicken enchiladas and put them on nachos to make this crowd pleaser or quick family night dinner. This recipe gets even easier if you use store bought rotisserie chicken.

"Easy sheet pan dish that cooks in 15 minutes!"

Nachos were rockin’ the whole sheet pan thing right before it was a craze. One big pan loaded with your favorites – sturdy chips, meat and cheese. Most people think about beef taco meat.

But we like the sour cream and chicken combo so much we created a deconstructed chicken enchilada vibe.

We mix cooked chopped chicken, a creamy, cheesy dump-and stir sauce and then top it with more fresh Tex-Mex goodies when it comes out of the oven.

Surprise your family or guests with this new take on nachos. Or use it as the star for Game Day! The chicken mixture works well if you make it ahead and refrigerate. Then it's easy to assemble quickly before meal time. (If you do make it ahead, let it come back to room temperature so it's easier to spread on the chips.

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Creamy Chicken Enchilada Nachos

Recipe Ingredients

Everything you'll need for this delicious recipe is below.

2-3 cups boneless, skinless cooked chicken (Could use rotisserie chicken)

1 T chili powder

2 t Comino (ground cumin)

1 lime (juice and zest)

¼ c green onions

1 4 oz. can diced green chilies drained of liquid

1 8 oz. package cream cheese (softened)

1 c sour cream

1 t salt

½ t pepper

1 T Tabasco or Louisiana Red Hot

½ t garlic powder

3 c extra sharp cheddar cheese (shredded)

1 bag sturdy tortilla chips

Preparation Instructions

1. Preheat oven to 425 degrees. (If you have a convection setting, choose that.)

2. Mix cream cheese, sour cream diced green chilies, spices, lime juice, lime zest, Tabasco in a bowl.

3. Once blended, add chicken and green onions and stir again.

4. On one large lightly greased sheet pan, spread tortilla chips.

5. Spoon chicken mixture over chips.

6. Sprinkle with cheddar cheese.

7. Bake in middle rack of oven for about 12 minutes.

8. When chips are brown and cheese is melted, remove from oven.

9. Serve on sheet pan.

10. Sprinkle with any additional toppings or let everyone make their own plate with the toppings of their choice.

Possible Toppings:

¼ c black olives

1 c chopped tomatoes

2 avocados chopped and squeezed with fresh lime juice

½ c fresh cilantro chopped

¼ c fresh jalapenos

¼ c chives or green onions

Sour cream for serving

Shredded lettuce

Red or green salsa

Lime wedges