Grilled Chicken Enchilada Campfire Nachos Recipe

If you’re craving a campfire treat that hits all the right notes, you have to try this Grilled Chicken Enchilada Campfire Nachos Recipe. I absolutely love how the smokiness from the campfire blends with the rich, tangy enchilada sauce and gooey melted cheese. It’s a total crowd-pleaser that’s as fun to make as it is to devour, perfect for evenings spent around the fire with friends or family.

This recipe has become my go-to anytime we’re camping because it’s easy to prep ahead and assembles quickly on-site. You’ll find that layering flavorful shredded chicken with beans, corn, and loads of cheese over crunchy tortilla chips creates a comforting, satisfying dish that feels like a fiesta in every bite. Plus, it’s versatile—so you can add in your favorite toppings and customize it to your tribe’s taste buds.

this Recipe

Ingredients You’ll Need

The magic of this Grilled Chicken Enchilada Campfire Nachos Recipe lies in simple staples coming together to make something greater than the sum of their parts. Each ingredient plays a part in balancing smoky, cheesy, and comforting flavors, and they’re easy to find at most grocery stores.

• Chicken breasts: Skinless and boneless work best for shredding and absorbing the enchilada sauce.
• Green enchilada sauce: Adds that signature tangy, slightly spicy flavor crucial for that enchilada vibe.
• Garlic clove: Freshly crushed gives savory depth to the sauce.
• Cumin: Warms up the flavor profile with an earthy note.
• Onion powder: A simple pantry staple that rounds out the spices.
• Black or pinto beans: Drained and ready to add hearty texture and protein.
• Corn: Adds a sweet crunch to the layers.
• Shredded cheddar or colby cheese: Melts perfectly, making the nachos irresistibly gooey.
• Tortilla chips: Choose a sturdy brand that holds up during layering and melting without turning mushy.
• Guacamole, salsa, chopped tomatoes, sliced jalapenos (optional): These toppings bring fresh, spicy, and creamy contrasts that brighten up the nachos.
• Cooking spray: Prevents sticking and helps crisp up the bottom layer, especially on the camp stove.

Variations

I love how flexible this Grilled Chicken Enchilada Campfire Nachos Recipe is—you can easily swap ingredients or add extras to suit your cravings or dietary needs. It’s your nacho party, so feel free to experiment and make it your own.

• Vegetarian Version: Simply leave out the chicken and double the beans and corn; add extra cheese or a dollop of refried beans for richness—I tried this for a no-meat crowd, and everyone loved it.
• Spicy Kick: Add sliced jalapenos or a splash of hot sauce to the chicken before cooking; I discovered this trick when one hike-mate craved some extra heat.
• Cheese Swap: Use pepper jack or a Mexican blend for a different flavor profile; sometimes I mix cheddar with Monterey Jack for gooey, mellow cheese pulls.
• Make it Gluten-Free: Double-check your chips and beans, but this recipe comes together naturally gluten-free—great for friends with sensitivities.

How to Make Grilled Chicken Enchilada Campfire Nachos Recipe

Step 1: Make the Green Enchilada Chicken Ahead

Start this recipe at home to save time around the campfire. In a medium pot, combine chicken breasts, green enchilada sauce, crushed garlic, cumin, and onion powder. Cook over medium heat for about 10-12 minutes until the chicken is cooked through—no pink inside! Remove the chicken and set it aside, then simmer the remaining sauce on low to thicken to about the consistency of the original enchilada sauce. Once the chicken cools down a bit, shred it using two forks and return it to the thickened sauce. Let the mixture cool completely before freezing it in a quart-size bag. Trust me, having this step done early makes camp cooking so much smoother.

Step 2: Layer Your Campfire Nachos

When you’re ready to cook at camp, heat the shredded chicken mixture in a skillet or boil the sealed freezer bag in hot water until warmed through. Lightly spray a 9×13 foil pan with cooking spray to prevent sticking. Start with a layer of tortilla chips, then add the warm shredded chicken, beans, corn, and a generous sprinkle of shredded cheese. Repeat those layers until you fill the pan. This layering is where the magic happens—each chip gets coated with melted cheesy chicken deliciousness.

Step 3: Cook the Nachos Over the Campfire

Cover the foil pan tightly with aluminum foil to lock in heat and moisture. Place it on a cooking grate over indirect heat by your campfire, or rest it on hot rocks or glowing charcoal briquettes at medium-high temperature. Rotate the pan every 3-4 minutes to heat it evenly and melt the cheese while avoiding burnt edges. Once the cheese is melted and bubbly, carefully remove the foil. This gentle heat means no burnt chips, just perfectly warm, cheesy goodness.

Step 4: Add Your Favorite Toppings and Serve

Top your nachos with chopped tomatoes, sliced jalapenos, dollops of guacamole, fresh salsa, or a scoop of sour cream—whatever you have or prefer. I find these fresh toppings really brighten the rich, melty nachos and add that extra texture and zing that makes this recipe a campfire favorite every time.

How to Serve Grilled Chicken Enchilada Campfire Nachos Recipe

Garnishes

I’m all about fresh, vibrant garnishes here. I typically add dollops of guacamole and sour cream for creaminess, sprinkle in chopped tomatoes for a juicy pop, and finish with sliced jalapenos if we want that extra zing. Fresh cilantro sprinkled on top can also add a welcomed herbaceous note. These garnishes brighten up the dish and balance the richness beautifully.

Side Dishes

To turn these nachos into a full meal, I like to serve them alongside a simple mixed greens salad or a quick coleslaw to add crunch and freshness. At camp, some grilled veggies or corn on the cob also pair nicely without much extra effort. These sides help round out the meal and keep it balanced.

Creative Ways to Present

For a special campfire dinner, I’ve sometimes served these nachos in individual foil packets for each person—the layers hold up well and it feels like a personalized treat. Another fun idea is to scoop the nachos into small cast-iron skillets; they hold heat well and add rustic charm. For kids, layering on a big wooden platter and letting everyone dig in family-style is a guaranteed hit.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, pack them in an airtight container and refrigerate right away. I’ve found the nachos keep well for about 2 days, though the chips lose some crispness (which is totally fine—they still taste great warmed up!).

Freezing

Since the shredded chicken in enchilada sauce freezes beautifully, I always freeze it in portions, so I can whip up a batch of campfire nachos anytime. The beans and corn can be added fresh or frozen as well. However, I don’t recommend freezing the complete assembled nachos because the chips tend to get soggy upon thawing.

Reheating

Leftover nachos reheat best in a skillet over low heat or in the oven at a low temperature to gently warm through and revive the cheese melt. Microwaving works in a pinch but sometimes makes the chips soggy. I like to add fresh toppings after reheating to inject some fresh flavor and texture.

FAQs

Final Thoughts

This Grilled Chicken Enchilada Campfire Nachos Recipe is one of those meals that make camping feel extra cozy and special. I love how it brings people together around the fire and turns simple ingredients into a flavor-packed feast. If you want something easy, delicious, and casual for your next outdoor adventure, give this recipe a try—you’ll be glad you did, and your camping crew will thank you too!

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