Chicken Enchilada Nachos

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.

05/24/2018
Chicken Enchilada Nachos, recipe PT15M PT1H 5 455 calories

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