Chicken enchilada style filling served reverse nacho style with the tortilla chips on top, covered with melted cheese.

This is a fun meal where a chicken enchilada style filling is cooked in a skillet and tortilla chips are inserted into the top, before sprinkling on cheese and melting it. It’s kind of like nachos on top, chicken enchiladas on the bottom, and it’s crunchy, cheesy and tasty! The filling is made with ground chicken with taco seasoning, enchilada sauce, beans and corn, and you can top the tortilla chips off with your favourite nacho topping such as: cilantro, green onions, onions, lime avocado, guacamole, sour cream, etc. This meal is pretty easy to make so it’s great for busy work nights and it’s sure to please dad this Father’s Day!

Skillet Chicken Enchiladas Nachos

Inspired by One Skillet Saucy Chicken Tortilla Enchilada Rice Bake on Half-Baked Harvest

Skillet Chicken Enchiladas Nachos

Skillet Chicken Enchiladas Nachos

Skillet Chicken Enchiladas Nachos

Skillet Chicken Enchiladas Nachos
Skillet Chicken Enchiladas Nachos

Skillet Chicken Enchiladas Nachos

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

Chicken enchilada style filling served reverse nacho style with the tortilla chips on top, covered with melted cheese.

ingredients
  • 1 tablespoon oil
  • 1 pound ground chicken (or turkey, or pork, or beef)
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons taco seasoning
  • 2 cups enchilada sauce
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 2 cups tortilla chips
  • 2 cups cheese (cheddar and/or monterey jack), shredded
  • 1 tablespoon cilantro, chopped (optional)
  • 2 green onions, sliced (optional)
  • 1 avocado, diced (optional)
directions
  1. Heat the oil in a large, oven safe skillet, over medium heat, add the chicken and onion, and cook, breaking the chicken apart as it cooks, until cooked, about 1 minute.
  2. Add the garlic and taco seasoning, mix well, and cook until fragrant, about a minute.
  3. Add the enchilada sauce, beans, and corn, bring to a boil and cook for 5 minutes, before turning off the heat.
  4. Push the tortilla chips into the chicken enchilada mixture so that they are sticking out, sprinkle on the cheese and boil until the cheese has melted, about 2 minutes. (Note: Keep an eye on it while under the broiler.)

Option: Add 1 bell pepper, diced, along with the onions.
Option: Add more spicy heat with a chopped chipotle chili in adobo!
Option: Top with your favourite nacho toppings!

Nutrition Facts: Calories 557, Fat 33g (Saturated 11g, Trans 0), Cholesterol 108mg, Sodium 1538mg, Carbs 45g (Fiber 10g, Sugars 9g), Protein 32g

Nutrition by: Nutritional facts powered by Edamam