Chicken Enchilada Nachos
Ingredients
Main Ingredients
-
1
whole
pre-cooked roasted chicken, shredded and chopped
-
1
large bag
tortilla chips
Enchilada Sauce
-
¼
cup
grapeseed oil
-
2
tsp
minced garlic
-
2
tbsp
all-purpose flour
-
2
tsp
chili powder
-
½
tsp
garlic powder
-
1
tsp
paprika
-
1
tsp
ground cumin
-
1
tsp
black pepper
-
½
tsp
sea salt
-
8
oz
tomato sauce
-
1
cup
chicken broth
Cheese Sauce
-
3
tbsp
butter
-
2
tbsp
all-purpose flour
-
¾
cup
chicken broth
-
2¼
cup
heavy whipping cream
-
½
tsp
garlic powder
-
½
tsp
black pepper
-
2
cups
shredded cheddar cheese
-
1
cup
shredded mozzarella cheese
-
½
cup
grated parmesan cheese
Optional Toppings
-
to taste
sour cream
-
to taste
pico de gallo
-
to taste
green onions, chopped
Instructions
- Shred the pre-cooked chicken and set aside.
- Heat a skillet over medium-low heat and add grapeseed oil and minced garlic, cooking for 1 minute.
- Stir in flour, chili powder, garlic powder, paprika, ground cumin, sea salt, and black pepper, then add tomato sauce and chicken broth.
- Add shredded chicken to the sauce and cook for 4 minutes, then remove from heat.
- In another skillet, melt butter over medium-low heat, then add flour and stir until combined.
- Add chicken broth, heavy cream, garlic powder, and black pepper, stirring for a few minutes.
- Stir in Parmesan, cheddar, and mozzarella cheeses until smooth.
- Layer tortilla chips in a baking sheet and top with chicken enchilada sauce, cheese sauce, and optional toppings. Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
507
Total fat
17.3g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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