Chicken Enchilada Nachos

asian european french korean russian vietnamese soup snack bread spicy sour savory umami hard fast

Prep

31 min

Cook

37 min

Total

68 min

Ingredients (16)

3 tablespoons butter, divided g

¼ cup chopped onion g

1 jalapeno pepper, seeded and chopped g

1 chile pepper, seeded and chopped g

2 cloves garlic, chopped g

½ cup chicken broth g

1 skinless, boneless chicken breast half, cubed g

¼ teaspoon chili powder g

¼ teaspoon seasoned salt g

¼ teaspoon ground cumin g

⅛ teaspoon cayenne pepper g

1 tablespoon all-purpose flour g

2 tablespoons sour cream g

½ cup shredded pepperjack cheese g

2 cups tortilla chips, or to taste g

2 tablespoons pico de gallo, or to taste (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

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.