Name: Chicken Enchilada Nachos
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Butter, divided - 3 tablespoons; Chopped onion - ¼ cup; Jalapeno pepper, seeded and chopped - 1; Chile pepper, seeded and chopped - 1; Garlic, chopped - 2 cloves; Chicken broth - ½ cup; Skinless, boneless chicken breast half, cubed - 1; Chili powder - ¼ teaspoon; Seasoned salt - ¼ teaspoon; Ground cumin - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; All-purpose flour - 1 tablespoon; Sour cream - 2 tablespoons; Shredded pepperjack cheese - ½ cup; Tortilla chips, or to taste - 2 cups; Pico de gallo, or to taste (Optional) - 2 tablespoons

Ingredients for - Chicken Enchilada Nachos

1. Butter, divided 3 tablespoons

2. Chopped onion ¼ cup

3. Jalapeno pepper, seeded and chopped 1

4. Chile pepper, seeded and chopped 1

5. Garlic, chopped 2 cloves

6. Chicken broth ½ cup

7. Skinless, boneless chicken breast half, cubed 1

8. Chili powder ¼ teaspoon

9. Seasoned salt ¼ teaspoon

10. Ground cumin ¼ teaspoon

11. Cayenne pepper ⅛ teaspoon

12. All-purpose flour 1 tablespoon

13. Sour cream 2 tablespoons

14. Shredded pepperjack cheese ½ cup

15. Tortilla chips, or to taste 2 cups

16. Pico de gallo, or to taste (Optional) 2 tablespoons

How to cook deliciously - Chicken Enchilada Nachos

1 . Stage

Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.

2 . Stage

Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.

3 . Stage

Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.

4 . Stage

Spread chips onto a serving platter; top with sauce and pico de gallo.