Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken enchilada nachos. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken enchilada nachos is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Chicken enchilada nachos is something which I’ve loved my entire life.
View the latest menu with prices. 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.
To begin with this recipe, we must prepare a few ingredients. You can have chicken enchilada nachos using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken enchilada nachos:
- Get 12 corn tortillas cut into quarters
- Get Spicy cilantro lime black beans (see my recipe)
- Make ready 1 small can green enchilada sauce
- Take 1 teaspoon corn starch
- Get 1 handful shredded Mexican cheese
- Take 1 chicken breast
- Prepare 1 cup tostitos white queso
- Prepare to taste:
- Prepare taco seasoning
- Make ready cajun seasoning
- Prepare adobo
- Take garlic powder
- Prepare shredded lettuce
- Get diced onion
- Take diced tomato
- Get sour cream if desired
In a large oven proof skillet, heat the chicken with the garlic and enchilada sauce. 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.
Steps to make Chicken enchilada nachos:
- Heat fryer to 375 and cook corn tortillas into chips. Place in two bowls.
- 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.
- Pour warm tostitos queso over chips and top with shredded chicken, beans and top with desired toppings.
Remove chicken from pan, leaving enchilada sauce in the pot. 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. Quick Chicken Enchilada Nachos Reprinted with permission from Real Mom Kitchen.
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