What if you could combine the cheesy crunch of nachos with the mildly spicy, creamy flavor of white chicken enchiladas? I decided to find out last night with these White Chicken Enchilada Nachos!
I craved enchiladas last night, but I knew my family would protest over another meal involving tortillas this week. Taco Time imitation beef burritos and quesadillas are summer dinner staples at our house and had already cycled through the menu. I decided to try enchiladas with a twist using nacho chips as the base.
I will admit that I didn’t get this recipe completely right the first time. The flavors were all there, but I made the mistake of adding the toppings and sauce on too soon. Thankfully, I tried this recipe first, so you can learn from my mistakes. Put your toppings and sauce on after melting your cheese on those chips and keep your nachos crunchy!
Ready for an easy weeknight meal made from ingredients you probably already have in your pantry? Great! Let’s get started.
[bctt tweet=”What if you could combine the cheesy crunch of nachos with the mildly spicy, creamy flavor of white chicken enchiladas?”]
What if you could combine the cheesy crunch of nachos with the mildly spicy, creamy flavor of white chicken enchiladas? Find out with these White Chicken Enchilada Nachos!
Ingredients
- 1 Bag of Corn Tortilla Chips
- 1 lb of Cheese (I like Cheddar or Colby Jack)
- 2 Chicken Breasts
- 1 Tbs Seasoned Salt
- 1 Tbs of Olive Oil
- 1 4 oz Can of Diced Green Chilis
- 1 4 oz Can of Diced Black Olives
- 1 Cup of Salsa
- 1 Cup of Cheese
- Salt and Pepper to taste
- 2 Tbs Butter
- 2 Tbs Flour
- 1 14.5 Ounce Can of Chicken Broth
- 1 tsp Minced Garlic
- 1 Cup Sour Cream
- Salt and Pepper to Taste
- Chopped Tomato
- Chopped Avocado
Instructions
Line 8 x 10 dish with aluminum foil and spray with non-stick spray.
Line 8x10 dish with a single layer of tortilla chips. Cover chips with cheese.
Place a second layer of chips on top of the cheese, then cover again with a layer of cheese. Bake in the oven for about 8 minutes or until cheese is melted. Wait to bake until toppings are heating.
Boil chicken breasts until cooked through. Remove from stove top and drain. Shred chicken using a food processor or two forks.
Heat 1 Tbs Olive Oil in a 12 inch pan over medium-high heat until oil shimmers. Add chicken and season with Seasoning Salt. Cook until slightly browned.
You can also skip this part by using rotisserie chicken from the store and shredding it.
Mix remaining chicken topping ingredients in with the chicken and cook until heated through.
This is a version of your basic Bechamel Sauce , using chicken stock and sour cream instead of milk and cheese.
Add butter to a medium non-stick pan over medium-low heat. Once the butter is melted, add the flour. Stir continuously until combined, being careful not to scorch.
Add chicken stock slowly, stirring after each addition. This is essential for creating a thick sauce. Finally, whisk in sour cream until combined.
Remove chips from oven and separate onto serving dishes. Top chips with chicken topping, then add white sauce. Top with tomatoes and avocado (optional).
Enjoy!
https://theinquisitivemom.com/2015/06/white-chicken-enchilada-nachos.html
Sounds yummy. I make something similar with the green sauce but the white sauce sounds better.
I just love Mexican food, and this looks amazing!
This looks like another delicious recipe! The pictures are a helpful aid!
Oh my this sounds soooooo delicious definitely gonna make this soon!
I want to try these RIGHT NOW! They look delish 🙂
These sound amazing! I even have all the ingredients right now to make them. Woohoo! 🙂
Looks yummy, I love Mexican food!
I can’t wait to make this for my family! it sounds like we will love it! Thanks for sharing!
Ooooh I am a lover of any and all foods deemed “white”, and totally not in a racist way lol!! Like white pizza and so on!! These sound delicious!! I will have to try them asap!! My son and I love nachos for lunch!!