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Chicken Enchilada Nachos

Chicken Enchilada Nachos


  • Author: Eric
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Chicken Enchilada Nachos made with shredded roasted chicken dripping in homemade enchilada sauce!


Scale

Ingredients

  • 1 Pre-Cooked Whole Roasted Chicken

For the Cheese Sauce:

  • 2 cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 3 tbsp Butter
  • 2 tbsp All Purpose Flour
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Black Pepper
  • 3/4 cup Chicken Broth
  • 21/4 cup Heavy Whipping Cream

For the Enchilada Sauce:

  • 1/4 cup Safflower Seed Oil
  • 8 oz. Tomato Sauce
  • 1 cup Chicken Broth
  • 2 tbsp. All Purpose Flour
  • 2 tsp. Minced Garlic
  • 2 tsp. Chili Powder
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tsp. Ground Cumin
  • 1 tsp. Black Pepper
  • 1/4 tsp. Sea Salt
  • Tortilla Chips

Optional toppings:

  • Sour Cream
  • Pico De Gallo
  • Chopped Green Onions

Instructions

  1. Begin by breaking down the whole roasted chicken into shredded pieces then set to the side.
  2. For the cheese sauce, pre-heat cooking pan to medium/low heat and add butter.
  3. Once butter melts, add flour and stir until it binds then add chicken broth.
  4. Once the chicken broth begins to bind, add whipping cream, garlic powder, black pepper and Parmesan cheese and stir for a few minutes then add cheddar cheese and mozzarella cheese while stirring until it’s smooth.
  5. For the enchilada sauce, pre-heat separate cooking pan to medium/low heat then add safflower seed oil and minced garlic.
  6. Once it cooks for a minute, add flour, chili powder, garlic powder, paprika and ground cumin then stir until it binds.
  7. Add tomato sauce, sea salt and black pepper then stir until it binds.
  8. Once complete, add chicken broth and allow to cook for a few minutes then add the shredded chicken to the sauce.
  9. Once the sauce cooks for 4 minutes with chicken remove from heat and begin to build the nacho.
  10. Add tortilla chips to bottom of bowl, add chicken and sauce mixture then top off with cheese sauce.
  11. Add additional toppings if desired and serve hot.

  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Tex-Mex

Nutrition

  • Calories: 507
  • Fat: 17.3g

Keywords: Chicken Enchilada Nachos, Chicken Nachos