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96% would make again

Loaded Chicken Enchilada Nachos

Tasty Team


for 6 servings


  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 ¾ cups chicken stock
  • 1 tablespoon chili powder
  • ½ teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt, to taste
  • pepper, to taste


  • 2 cups shredded chicken (300 g)
  • tortilla chip
  • 2 cups shredded mexican cheese blend (200 g)


  • ½ cup sour cream (115 g)
  • 1 tomato, diced
  • fresh cilantro, optional
  • queso fresco, optional

Nutrition Info

Powered by
    Calories 481
    Fat 34g
    Carbs 16g
    Fiber 0g
    Sugar 3g
    Protein 25g

Estimated values based on one serving size.


  1. Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
  2. Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
  3. Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
  4. Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
  5. Preheat oven to 400°F (200°C).
  6. Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
  7. Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
  8. Bake for 8-10 minutes until cheese is melted.
  9. Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
  10. Enjoy!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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