This nacho recipe is very tasty and easy to make. Nachos make a great appetizer and will have your guests cleaning their plate.
Now if I haven't mentioned this before, the sauce is what makes the dish. Since nachos are mostly sauce and cheese, the sauce needs to be good, great's even better.
The recipe I'm about to give you was a very popular dish when we had our restaurant. Customers licked their plate clean.
Spread the tortilla chips out in a single layer on an oven proof dish.
Using a ladle, drizzle warm enchilada sauce over all the chips.
Here is my recommendations for enchilada sauce.
1. Try my enchilada sauce recipe
2. If you have a favorite Mexican Restaurant, buy a quart of sauce from them. At least you will know what you are getting.
3. Try Trader Joe's Enchilada sauce. It comes in a bottle and is really good.
Then sprinkle mild cheddar cheese on top of the enchilada sauce.
This is a recipe you can get creative with. You can add pretty much what ever suits your fancy. You can add things like chopped onion, chopped olives, mexican beef or chicken, tomatoes, onions, etc.
If you want to add a little fire, chop up a fresh jalapeno and sprinkle on top.
Heat this dish in a 400 degree oven. Wait for the cheese to completely melt and the sauce bubble around the edges.
Remember: "It's Gotta Be Hot To Be Good."
Add a couple of dollups of sour cream and guacamole in the center of the nachos and you are ready to serve it up. Enjoy!
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California