Chicken Enchilada Nacho Bowls Food
LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY
Here's what you need: vegetable oil, flour, tomato paste, chicken stock, chili powder, dried oregano, cumin, garlic powder, salt, pepper, shredded chicken, tortilla chip, shredded mexican cheese blend, sour cream, tomato, fresh cilantro, queso fresco
Provided by Ryan Panlasigui
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 481 calories, Carbohydrate 16 grams, Fat 34 grams, Fiber 0 grams, Protein 25 grams, Sugar 3 grams
CHICKEN ENCHILADA NACHOS
I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Provided by belle4397
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
- 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.
- Spread chips onto a serving platter; top with sauce and pico de gallo.
Nutrition Facts : Calories 554 calories, Carbohydrate 28.6 g, Cholesterol 121.3 mg, Fat 38.8 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 19.9 g, Sodium 958.7 mg, Sugar 3.5 g
CHICKEN ENCHILADA NACHO BOWLS
Great for camping or increase for a crowd. Don't leave out the brown sugar, it's the key ingredient. From Sunset.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make sauce: Saute onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile and brown sugar. Cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
- Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.
Nutrition Facts : Calories 589.1, Fat 27.8, SaturatedFat 9.5, Cholesterol 37.1, Sodium 1062.7, Carbohydrate 66.5, Fiber 11.8, Sugar 10.7, Protein 21.7
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- Add chicken and 3/4 cup enchilada sauce together in a medium mixing bowl. Toss until the chicken is evenly coated. Set aside.
- Spread the chips out evenly on a large baking sheet. Sprinkle evenly with the cheese. Then place the sheet in the oven under the broiler until the cheese is melted, about 1 minute. (Watch the oven carefully.)
- Remove, then top the chips evenly with the shredded chicken, avocado, black beans, red onion, corn, and jalapeno. Return the sheet to the broiler for another 30-60 seconds, just to heat the remaining ingredients, if desired. Then remove then sheet. Sprinkle the chips evenly with the chopped cilantro, then drizzle with the remaining 3/4 cup enchilada sauce. (Optional: If you would also like to add sour cream, you can drizzle it on with a fork or a piping bag.)
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5/5 (6)Total Time 40 minsServings 4Calories 772 per serving
- Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
- Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.
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