Loaded Enchilada Nachos
Shredded chicken nachos to the next level. This isn't your average dive bar plate of tortillas soaked in liquid cheese.
Ingredients
Sauce
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 3/4 cups chicken stock
- 1 tbsp chili powder
- 1/2 tspn dried oregano
- 1 tspn cumin
- 1 tspn garlic powder
- salt & pepper
Nachos
- 2 cups shredded chicken
- tortilla chips
- 2 cups shredded Mexican cheese blend
Instructions
-
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 and enjoy.
