Pepper Jack Chicken Enchilada-Style Nachos

1. 1

   Melt 2 tablespoons butter in a skillet over medium-high heat; sauté the onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add the chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until the chicken is no longer pink in the center, about 5 minutes.

2. 2

   Melt 1 tablespoon butter in a microwave-safe bowl in the microwave for 15 to 20 seconds.

3. 3

   Stir the flour into the melted butter until smooth.

4. 4

   Mix the flour-butter mixture and sour cream into the chicken mixture; cook and stir until the sauce thickens, 2 to 4 minutes. Add the pepperjack cheese to the sauce and stir until melted, 2 to 3 minutes.

5. 5

   Spread the chips onto a serving platter; top with the sauce and pico de gallo.

• Calories 1718.46 kcal High
• Protein 57.12 g Good Source
• Carbs 173.97 g Moderate
• Total Fat 92.21 g High
• Saturated Fat 31.49 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 185.85 mg High
• Sodium 1539.35 mg High
• Fiber 9.39 g Good Source
• Sugar 2.48 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 1014.95 mg Good Source
• Iron 1.65 mg Low Source
• Potassium 517.49 mg Moderate
• Vitamin A 9.16 mcg_rae Low Source
• Vitamin C 59.9 mg Good Source
• Vitamin D 0.41 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅