Chicken Enchilada Nachos

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

butter, onion, pepper, chile pepper, garlic, chicken broth, skinless, chili powder, salt, ground cumin, cayenne pepper, flour, sour cream, pepperjack cheese, tortilla chips, pico de gallo

Taken from www.allrecipes.com/recipe/241546/chicken-enchilada-nachos/ (may not work)

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