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Chicken Enchilada Nachos
Chicken Enchilada Nachos
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy homemade chicken enchilada sauce drizzled over tortilla chips in a mouthwatering chicken enchilada nachos recipe.
Ingredients:
  • 3 tablespoons butter, divided
  • 0.25 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 chile pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 0.5 cup chicken broth
  • 1 skinless, boneless chicken breast half, cubed
  • 0.25 teaspoon chili powder
  • 0.25 teaspoon seasoned salt
  • 0.25 teaspoon ground cumin
  • 0.125 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sour cream
  • 0.5 cup shredded pepperjack cheese
  • 2 cups tortilla chips, or to taste
  • 2 tablespoons pico de gallo, or to taste
Instructions:
  • In a skillet over medium-high heat, melt 2 tablespoons butter. 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 the microwave for 15 to 20 seconds in a microwave-safe bowl. Stir in flour until smooth.
  • Combine the flour-butter mixture and sour cream with the chicken until a thick sauce forms, cooking and stirring for 2 to 4 minutes. Then, add the pepperjack cheese to the sauce and stir until melted, around 2 to 3 minutes.
  • Arrange the chips elegantly on a platter and generously layer with sauce and fresh pico de gallo for a burst of flavors.

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