Chicken enchilada nachos

    25 min

    Homemade chicken enchilada sauce flecked with chilli peppers is spooned over tortilla chips in this tasty recipe for chicken enchilada nachos.

    1 person made this

    Serves: 2 

    • 3 tablespoons butter, divided
    • 40g chopped onion
    • 1 jalapeno pepper, seeded and chopped
    • 1 chilli pepper, seeded and chopped
    • 2 cloves garlic, chopped
    • 120ml chicken stock
    • 1 skinless, boneless chicken breast, cubed
    • 1/4 teaspoon chilli powder
    • 1/4 teaspoon seasoned salt
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon cayenne pepper
    • 1 tablespoon plain flour
    • 2 tablespoons soured cream
    • 65g grated Cheddar with chilli
    • 50g tortilla chips, or to taste
    • 2 tablespoons pico de gallo or salsa, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt 2 tablespoons butter in a pan over medium-high heat; saute onion, jalapeno pepper, chilli pepper and garlic until fragrant and lightly browned, about 3 minutes. Add chicken stock, chicken, chilli powder, seasoned salt, cumin and cayenne pepper; cook and stir until chicken is cooked through, about 5 minutes.
    2. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
    3. Mix flour-butter mixture and soured cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add grated cheese to sauce and stir until melted, 2 to 3 minutes.
    4. Spread tortilla chips on a serving platter; top with sauce and pico de gallo.

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    Reviews in English (1)


    I doubled the recipe and made this dish for my family for dinner and my son loved it - even went back for 3rds. Also made for a potluck at work and several people asked for the recipe. I made no changes to the recipe and it was perfectly seasoned!  -  05 May 2017  (Review from Allrecipes US | Canada)

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