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The ingredients needed to prepare Chicken enchilada nachos:
- Use 12 corn tortillas cut into quarters
- Provide Spicy cilantro lime black beans (see my recipe)
- Take 1 small can green enchilada sauce
- Use 1 teaspoon corn starch
- Prepare 1 handful shredded Mexican cheese
- Get 1 chicken breast
- Prepare 1 cup tostitos white queso
- Prepare to taste:
- Get taco seasoning
- Use cajun seasoning
- Prepare adobo
- Get garlic powder
- Use shredded lettuce
- Provide diced onion
- Provide diced tomato
- You need sour cream if desired
Instructions to make Chicken enchilada nachos:
- Heat fryer to 375 and cook corn tortillas into chips. Place in two bowls.
- Place chicken in a pan and season with spices. Cook until done and shred. Stir in enchilada sauce, corn starch and shredded cheese. Cook on medium low for ten minutes.
- Pour warm tostitos queso over chips and top with shredded chicken, beans and top with desired toppings.
Just enough to coat the chicken without becoming soupy. I personally use all the toppings in the list for a crunchy healthy flavour packed meal! To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Heat a little oil in a large frying pan over medium heat, add onion and cook until soft.
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