Chicken Enchilada Sheet Pan Nachos

Delicious hot nachos made in a large baking sheet and loaded with enchilada chicken, corn, cheese, and some more sauce drizzled on top.
Course Appetizer, Snack
Cuisine American
Keyword chicken nachos, Enchilada, nachos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Lyuba Brooke


  • Chicken:
  • 2 medium chicken breasts
  • 8 oz. medium enchilada sauce use mild or hot according to personal taste
  • Salt
  • ½ tsp chipotle chili powder
  • 2 tsp minced cilantro – optional
  • Nachos:
  • 8 oz. tortilla chips
  • 8-10 oz. canned sweet corn drain all liquid
  • ½ white onion
  • 1 cup diced tomatoes
  • 8 oz. Mexican cheese mix
  • 1/3 cup leftover sauce from cooking chicken
  • 1 ½ tbsp. sour cream


  1. Slice chicken breasts in half, width-wise, as equally as you can. Preheat a medium cooking pan over medium heat, add a little bit of oil and add chicken breasts.
  2. Mix enchilada sauce with salt, chipotle chili powder and cilantro. Add sauce to the chicken and cook until chicken is done.
  3. Take chicken out onto the cutting board. (Save the sauce you cooked chicken in.)
  4. Preheat the oven to 400 and grease a large sheet pan. (If your sheet pan is a little old, you may want to cover it with aluminum foil for ease of cleaning.)
  5. Layer tortilla chips in one, even layer all over the sheet pan.
  6. Dice chicken and spread it over the tortilla chips.
  7. Spread corn, thinly sliced onions, and diced tomatoes over the chips as well.
  8. Evenly spread cheese all over the top.
  9. Mix 1/3 cup of leftover enchilada sauce from cooking the chicken with sour cream and drizzle half the sauce mixture over the cheese.
  10. Bake for 7-9 minutes, until cheese is melted.
  11. Take nachos out of the oven and drizzle some more sauce mixture over the top.
  12. Enjoy right away!

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.