LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Loaded Chicken Enchilada Nachos Recipe by Tasty image

Provided by Ryan Panlasigui

Yield 6 servings

Number Of Ingredients 17

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
2 cups shredded chicken
tortilla chip
2 cups shredded mexican cheese blend
½ cup sour cream
1 tomato, diced
fresh cilantro, optional
queso fresco, optional

Steps:

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!