Chicken Enchilada Nachos Recipe

Name: Chicken Enchilada Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, divided; 1/4 cup chopped onion; 1 jalapeno pepper, seeded and chopped; 1 chile pepper, seeded and chopped; 2 cloves garlic, chopped; 1/2 cup chicken broth; 1 skinless, boneless chicken breast half, cubed; 1/4 teaspoon chili powder; 1/4 teaspoon seasoned salt; 1/4 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1 tablespoon all-purpose flour; 2 tablespoons sour cream; 1/2 cup shredded pepperjack cheese; 2 cups tortilla chips, or to taste; 2 tablespoons pico de gallo, or to taste (optional)

Servings: persons

3 tablespoons butter, divided
1/4 cup chopped onion
1 jalapeno pepper, seeded and chopped
1 chile pepper, seeded and chopped
2 cloves garlic, chopped
1/2 cup chicken broth
1 skinless, boneless chicken breast half, cubed
1/4 teaspoon chili powder
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon all-purpose flour
2 tablespoons sour cream
1/2 cup shredded pepperjack cheese
2 cups tortilla chips, or to taste
2 tablespoons pico de gallo, or to taste (optional)

1
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
Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
3
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
Spread chips onto a serving platter; top with sauce and pico de gallo.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, divided, 1/4 cup chopped onion, 1 jalapeno pepper, seeded and chopped, 1 chile pepper, seeded and chopped, and more.

Yes, Chicken Enchilada Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions