Recipe: Delicious Chicken enchilada nachos

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. Drizzle some enchilada sauce over the top.

Chicken Enchilada Nachos made with shredded roasted chicken dripping in homemade enchilada sauce! Turn it into a chicken enchilada soup by adding chicken broth, a can of beans, and a can of corn. Use as a topping for low calorie nachos. You can cook Chicken enchilada nachos using 16 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken enchilada nachos

It's 12 of corn tortillas cut into quarters.
It's of Spicy cilantro lime black beans (see my recipe).
You need 1 of small can green enchilada sauce.
You need 1 teaspoon of corn starch.
You need 1 handful of shredded Mexican cheese.
It's 1 of chicken breast.
Prepare 1 cup of tostitos white queso.
It's of to taste:.
You need of taco seasoning.
You need of cajun seasoning.
Prepare of adobo.
Prepare of garlic powder.
You need of shredded lettuce.
You need of diced onion.
Prepare of diced tomato.
It's of sour cream if desired.

Make a Mexican-flavored enchilada casserole by adding some brown rice, diced tomatoes or tomato sauce and cheese. Combine two of our favorite, craveable Mexican comfort foods (saucy enchiladas and hearty nachos), and you end up with this mouthwatering Latin-flavored hybrid. Here, you get all the robust flavors of easy chicken enchiladas, but you swap out soft corn tortillas for crunchy chips that you can eat with your fingers. Green Enchilada Chicken (premade at home) Place chicken, enchilada sauce, garlic, cumin, and onion powder in a medium pot.

Chicken enchilada nachos step by step

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