Chicken Enchilada Nachos Recipes

CHICKEN ENCHILADA NACHOS

Steps:

• 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.

CHICKEN ENCHILADA NACHOS RECIPE

Steps:

• Preheat the broiler.
• Add the chicken and ¾ cup of enchilada sauce together in a medium mixing bowl.
• Toss until the chicken is evenly coated. Set aside.
• Spread the chips out evenly on a large baking sheet.
• Sprinkle evenly with the cheese, then place the sheet in the oven under the broiler for 1 minute until the cheese is melted.
• Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno.
• Return the sheet to the broiler for another 30 to 60 seconds, just to heat, if desired.
• Remove the sheet from the broiler.
• Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining ¾ cup of enchilada sauce.
• Serve warm, and enjoy!

LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Steps:

• Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
• Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
• Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
• Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
• Preheat oven to 400°F (200°C).
• Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
• Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
• Bake for 8-10 minutes until cheese is melted.
• Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
• Enjoy!

ENCHILADA NACHOS

Steps:

• Seperate the chips on your individual plates.
• Use the rest of ingredients to make nachos.
• This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!

BEEFY ENCHILADA NACHOS RECIPE

Steps:

• In a large skillet, cook the ground beef and onion until the ground beef is no longer pink and the onion is tender. Drain.
• Add the red enchilada sauce, black beans, diced tomatoes, corn, and olives. Bring the mixture to a boil and simmer on medium for 3-5 minutes or until the sauce starts to thicken. Add in 1 cup cheddar cheese and stir until melted.
• To assemble the nachos: Put half of the TOSTITOS Original Restaurant Style Tortilla Chips on the bottom of a large plate. Put half of the meat sauce on top. Sprinkle with ½ cup of cheese. Repeat layers.
• Top with desired toppings and enjoy!