Enchilada Nachos Recipes

BEEFY ENCHILADA NACHOS

Steps:

• In 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain, if needed. Season with salt and pepper.
• Stir in enchilada sauce, green chiles and black beans. Add 1 1/2 cups Cheddar cheese; cook until cheese is melted.
• To serve, place about 1 cup tortilla chips on each serving plate. Divide beef mixture evenly over chips. Top nachos with desired toppings. Serve immediately.

LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Steps:

• 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.
• Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
• Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
• Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
• Preheat oven to 400°F (200°C).
• 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.
• Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
• Bake for 8-10 minutes until cheese is melted.
• Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
• Enjoy!

ENCHILADA NACHOS

Steps:

• Seperate the chips on your individual plates.
• Use the rest of ingredients to make nachos.
• This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!

EASY BEEF NACHOS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked;drain. Stir in water, taco seasoning mix and green chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• Spread half of the chips evenly in lined pan. Top chips with half of the beef mixture; sprinkle 1 cup of the cheese overbeef. Repeat layers. Bake 8 to 10 minutes or until cheese is melted.
• Drizzle with queso sauce. Sprinkle avocado, tomatoes, green onions and cilantro on top.

CHICKEN ENCHILADA NACHOS RECIPE

Steps:

• Preheat the broiler.
• Add the chicken and ¾ cup of enchilada sauce together in a medium mixing bowl.
• Toss until the chicken is evenly coated. Set aside.
• Spread the chips out evenly on a large baking sheet.
• Sprinkle evenly with the cheese, then place the sheet in the oven under the broiler for 1 minute until the cheese is melted.
• Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno.
• Return the sheet to the broiler for another 30 to 60 seconds, just to heat, if desired.
• Remove the sheet from the broiler.
• Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining ¾ cup of enchilada sauce.
• Serve warm, and enjoy!

BEEFY ENCHILADA NACHOS

Steps:

• In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
• Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
• To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
• Top with desired toppings and enjoy!

CHICKEN ENCHILADA NACHOS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
• Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
• Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
• Spread chips onto a serving platter; top with sauce and pico de gallo.

BEEF ENCHILADA NACHOS

Steps:

• Preheat oven to 425 degrees.
• Cook ground beef until thoroughly cooked. Drain off any fat.
• Add enchilada sauce and black beans. Cook until heated through.
• Spread chips onto a large baking dish or cookie sheet.
• Top with half of the cheese.
• Spread meat mixture on top of the cheese.
• Top with remaining cheese.
• Bake for 8-10 minutes or until cheese is melted and it is heated completely through.

BEEFY ENCHILADA NACHOS RECIPE

Steps:

• In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
• Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
• To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
• Top with desired toppings and enjoy!