Loaded Chicken Enchilada Nachos

Name: Loaded Chicken Enchilada Nachos
Total time: 30
Yield: 6
Ingredients: 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

Recipe by Ryan Panlasigui from tasty.co

Meal 30 Mins.

Ingredients

6 servings

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2 tablespoons vegetable oil
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2 tablespoons flour
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2 tablespoons tomato paste
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1 ¾ cups chicken stock
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1 tablespoon chili powder
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½ teaspoon dried oregano
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1 teaspoon cumin
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1 teaspoon garlic powder
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salt, to taste

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pepper, to taste
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2 cups shredded chicken
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tortilla chip
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2 cups shredded mexican cheese blend
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½ cup sour cream
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1 tomato, diced
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fresh cilantro, optional
•

queso fresco, optional

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.
Enjoy!