Chicken Enchilada Nachos - sundaysoupblog

Ingredients

3 tablespoons butter, divided

¼ cup chopped onion

1jalapeno pepper, seeded and chopped

1chile pepper, seeded and chopped

2 cloves garlic, chopped

½ cup chicken broth

1skinless, boneless chicken breast half, cubed

¼ teaspoon chili powder

¼ teaspoon seasoned salt

¼ teaspoon ground cumin

⅛ teaspoon cayenne pepper

1 tablespoon all-purpose flour

2 tablespoons sour cream

½ cup shredded pepperjack cheese

2 cups tortilla chips, or to taste

2 tablespoons pico de gallo, or to taste(Optional)

Directions

Step 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.

Step 2

Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.

Step 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.

Step 4

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

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