Recipe: Delicious Chicken enchilada nachos

Chicken enchilada nachos. Homemade chicken enchilada sauce flecked with chile peppers is spooned over tortilla chips in this tasty recipe for chicken enchilada nachos. Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture.

I used the microwave because I don't find there's much of a difference in taste between microwaved nachos and baked nachos , but bake them if you prefer. Chicken Enchilada Nachos made with shredded roasted chicken dripping in homemade enchilada sauce! In a large oven proof skillet, heat the chicken with the garlic and enchilada sauce. You can cook Chicken enchilada nachos using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken enchilada nachos

1. You need of corn tortillas cut into quarters.
2. You need of Spicy cilantro lime black beans (see my recipe).
3. Prepare of small can green enchilada sauce.
4. It's of corn starch.
5. Prepare of shredded Mexican cheese.
6. You need of chicken breast.
7. It's of tostitos white queso.
8. Prepare of to taste:.
9. Prepare of taco seasoning.
10. Prepare of cajun seasoning.
11. You need of adobo.
12. It's of garlic powder.
13. It's of shredded lettuce.
14. Prepare of diced onion.
15. It's of diced tomato.
16. It's of sour cream if desired.

Remove the skillet from the heat and spoon the chicken mixture into a bowl and keep warm. Spoon the refried beans into the skillet. Shredded chicken (I used one large chicken breast, grilled and shredded) Enchilada sauce. (homemade or store bought, doesn't matter. Remove chicken from pan, leaving enchilada sauce in the pot.

Chicken enchilada nachos instructions

1. Heat fryer to 375 and cook corn tortillas into chips. Place in two bowls..
2. Place chicken in a pan and season with spices. Cook until done and shred. Stir in enchilada sauce, corn starch and shredded cheese. Cook on medium low for ten minutes..
3. Pour warm tostitos queso over chips and top with shredded chicken, beans and top with desired toppings..

Reduce heat to low and simmer sauce, allowing it to thicken slightly. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. These enchilada bowls are partially made ahead at home and then finished at camp for a guaranteed crowd-pleaser. Combine two of our favorite, craveable Mexican comfort foods (saucy enchiladas and hearty nachos), and you end up with this mouthwatering Latin-flavored hybrid.