96% would make again
Loaded Chicken Enchilada Nachos
featured in Nachos Lovers Only!
Tasty Team
June 10, 2019
Ingredients
for 6 servings
Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 ¾ cups chicken stock
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
Nachos
- 2 cups shredded chicken (300 g)
- tortilla chip
- 2 cups shredded mexican cheese blend (200 g)
Garnishes
- ½ cup sour cream (115 g)
- 1 tomato, diced
- fresh cilantro, optional
- queso fresco, optional
Nutrition Info
- Calories 481
- Fat 34g
- Carbs 16g
- Fiber 0g
- Sugar 3g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
- Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
- Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
- Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
- Preheat oven to 400°F (200°C).
- 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.
- Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
- Bake for 8-10 minutes until cheese is melted.
- Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
- Enjoy!
Ingredients
for 6 servings
Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 ¾ cups chicken stock
- 1 tablespoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
Nachos
- 2 cups shredded chicken (300 g)
- tortilla chip
- 2 cups shredded mexican cheese blend (200 g)
Garnishes
- ½ cup sour cream (115 g)
- 1 tomato, diced
- fresh cilantro, optional
- queso fresco, optional
Nutrition Info
- Calories 481
- Fat 34g
- Carbs 16g
- Fiber 0g
- Sugar 3g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
- Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
- Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
- Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
- Preheat oven to 400°F (200°C).
- 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.
- Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
- Bake for 8-10 minutes until cheese is melted.
- Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
- Enjoy!
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