How to Cook Yummy Chicken enchilada nachos

Delicious, fresh and tasty.

Chicken enchilada nachos. Chicken Enchilada Nachos made with shredded roasted chicken dripping in homemade enchilada sauce! Enchilada sauce keeps the chicken moist and juicy and we didn't miss the avocado. I used the microwave because I don't find there's much of a difference in taste between microwaved nachos and baked nachos , but bake them if you prefer.

Chicken enchilada nachos Top with whatever garnishes your heart desires! Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. You can cook Chicken enchilada nachos using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chicken enchilada nachos

  1. You need 12 of corn tortillas cut into quarters.
  2. You need of Spicy cilantro lime black beans (see my recipe).
  3. You need 1 of small can green enchilada sauce.
  4. Prepare 1 teaspoon of corn starch.
  5. Prepare 1 handful of shredded Mexican cheese.
  6. It's 1 of chicken breast.
  7. You need 1 cup of tostitos white queso.
  8. It's to taste of Taco seasoning, Cajun seasoning, adobo and garlic powder.
  9. It's of Diced tomato, shredded lettuce, diced onion, sour cream if desired.

Drizzle some enchilada sauce over the top. Spread tortilla chips on a serving platter; top with sauce and pico de gallo. 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.

Chicken enchilada nachos step by step

  1. Heat fryer to 375 and cook corn tortillas into chips. Place in two bowls..
  2. 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..
  3. Pour warm tostitos queso over chips and top with shredded chicken, beans and top with desired toppings..

Make a Mexican-flavored enchilada casserole by adding some brown rice, diced tomatoes or tomato sauce and cheese. Set up grill for indirect cooking and heat to medium. Roll even amounts of the mixture in the tortillas. 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.