Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada nachos. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Homemade chicken enchilada sauce flecked with chile peppers is spooned over tortilla chips in this tasty recipe for 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 is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chicken enchilada nachos is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken enchilada nachos using 16 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Chicken enchilada nachos:
- Get corn tortillas cut into quarters
- Take Spicy cilantro lime black beans (see my recipe)
- Make ready small can green enchilada sauce
- Make ready corn starch
- Make ready shredded Mexican cheese
- Take chicken breast
- Take tostitos white queso
- Take to taste:
- Take taco seasoning
- Prepare cajun seasoning
- Take adobo
- Make ready garlic powder
- Get shredded lettuce
- Take diced onion
- Take diced tomato
- Make ready sour cream if desired
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. Spoon the refried beans into the skillet. Arrange layers of chips, chicken mixture, and cheese in a pile over top.
Instructions to make Chicken enchilada nachos:
Spoon the refried beans into the skillet. Arrange layers of chips, chicken mixture, and cheese in a pile over top. Stir in chicken and cook until it's hot, about. Cover with ¾ cup of enchilada sauce. Allow chicken to rest until cool enough to handle.
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