Chicken Enchilada Nachos recipe
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Ingredients
- 3 tablespoons butter, divided ¼ cup chopped onion 1 jalapeno pepper, seeded and chopped 1 chile pepper, seeded and chopped 2 cloves garlic, chopped ½ cup chicken broth 1 skinless, boneless chicken breast half, cubed ¼ teaspoon chili powder ¼ teaspoon seasoned salt ¼ teaspoon ground cumin ⅛ teaspoon cayenne pepper 1 tablespoon all-purpose flour 2 tablespoons sour cream ½ cup shredded pepperjack cheese 2 cups tortilla chips, or to taste 2 tablespoons pico de gallo, or to taste
Nutrition Info
- 554 caloriescarbohydrate: 28.6 gcholesterol: 121.3 mgfat: 38.8 gfiber: 2.6 gprotein: 23.3 gsaturatedFat: 19.9 gservingSize: -sodium: 958.7 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchilada Nachos
Directions
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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.