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Chicken Enchilada Nachos

4

25 min

Chicken Enchilada Nachos

Chicken Enchilada Nachos Photo 1

Time

25 min

Serving

2 persons

Calories

554

Rating

4.00★ (18)

Cuisine

Author: Victoria Buriak
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.

Ingredients

  • butter: 3 Tbsp (divided)
  • onion: 0.25 cup (chopped)
  • jalapeño pepper: 1 piece (chopped)
  • chili pepper: 1 piece (chopped)
  • garlic: 2 clove (chopped)
  • chicken broth: 0.5 cup
  • skinless, boneless chicken breast half: 1 piece (cubed)
  • chili powder: 0.25 tsp
  • seasoned salt: 0.25 tsp
  • ground cumin: 0.25 tsp
  • cayenne pepper: 0.125 tsp
  • all-purpose flour: 1 Tbsp
  • sour cream: 2 Tbsp
  • pepperjack cheese: 0.5 cup (shredded)
  • Tortilla chips: 2 cups (to taste)
  • Pico de Gallo: 2 Tbsp (to taste, optional)

Metric Conversion

Stages of cooking

Chicken Enchilada Nachos Photo 21
Chicken Enchilada Nachos Photo 32
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Chicken Enchilada Nachos Photo 5 4
  1. 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.
    Chicken Enchilada Nachos Photo 2
  2. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
    Chicken Enchilada Nachos Photo 3
  3. 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.
    Chicken Enchilada Nachos Photo 4
  4. Spread chips onto a serving platter; top with sauce and pico de gallo.
    Chicken Enchilada Nachos Photo 5

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