Loaded Chicken Enchilada Nachos

INGREDIENTS

Servings: 6

Sauce

2 tablespoons vegetable oil

2 tablespoons flour

2 tablespoons tomato paste

1¾ cup chicken stock

1 tablespoon chili powder

½ teaspoon oregano

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper, to taste

Nachos

2 cups shredded chicken

Tortilla chips

2 cups Mexican cheese blend

Garnishes

½ cup sour cream

1 diced tomato

Cilantro leaves (optional)

Queso fresco (optional)

PREPARATION

1. Preheat oven to 400℉/205°C.


2. 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.


3. Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.  


4. Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup.  


5. Toss the shredded chicken with about ½ cup of the reserved sauce.


6. 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.  


7. Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.


8. Bake for 8-10 minutes until cheese is melted.


9. Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.