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Loaded Chicken Enchilada Nachos

by Ryan Panlasigui


for 6 servings


  • 2 tablespoons
    vegetable oil
  • 2 tablespoons
  • 2 tablespoons
    tomato paste
  • 420
    1 ¾ cups
    chicken stock
  • 1 tablespoon
    chili powder
  • ½ teaspoon
    dried oregano
  • 1 teaspoon
  • 1 teaspoon
    garlic powder
  • salt, to taste
  • pepper, to taste


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


  • ½ cup
    sour cream (115 g)
  • 1 tomato, diced
  • fresh cilantro, optional
  • queso fresco, optional
    Calories 367
    Fat 26g
    Carbs 6g
    Fiber 0g
    Sugar 1g
    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!




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