Description
Chicken Enchilada Nachos made with homemade chicken enchilada sauce and cheese sauce! Cheesy, full of flavor, and served sheet pan-style.
Ingredients
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- 1 pre-cooked whole roasted chicken, shredded and chopped
- 1 large bag tortilla chips
For the Enchilada Sauce:
- 1/4 cup grapeseed oil
- 2 tsp minced garlic
- 2 tbsp all-purpose flour
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp sea salt
- 8 oz tomato sauce
- 1 cup chicken broth
For the Cheese Sauce:
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 3/4 cup chicken broth
- 2 1/4 cup heavy whipping cream
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Optional toppings:
- sour cream
- pico de gallo
- green onions, chopped
Instructions
- For the enchilada sauce, heat a large skillet to medium-low heat. Add the grapeseed oil and minced garlic. Cook for 1 minute, then add the flour, chili powder, garlic powder, paprika, ground cumin, sea salt, and black pepper. Stir. Add the tomato sauce and chicken broth and stir. Add the shredded chicken to the sauce and cook for 4 minutes. Remove from heat.
- For the cheese sauce, heat a skillet to medium-low heat and add the butter. Once the butter melts, add the flour and stir until it binds. Add the chicken broth, whipping cream, garlic powder, and black pepper and stir for a few minutes, then add the Parmesan cheese, cheddar cheese, and mozzarella cheese. Stir until smooth.
- Add tortilla chips to a 9×13 baking sheet (paid link) and top with the chicken enchilada sauce, cheese sauce, and toppings. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Calories: 507
- Fat: 17.3g