Chicken Enchilada Nachos

• 3 tablespoons butter, divided
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded and chopped
• 1 chile pepper, seeded and chopped
• 2 cloves garlic, chopped
• 1/2 cup chicken broth
• 1 skinless, boneless chicken breast half, cubed
• 1/4 teaspoon chili powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons sour cream
• 1/2 cup shredded pepperjack cheese
• 2 cups tortilla chips, or to taste
• 2 tablespoons pico de gallo, or to taste (optional)

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)