I wanted to make chicken enchiladas but couldn't find a recipe that I had the ingredients for. So, I made this up using what I had on hand. It is mildly spicy. Add more peppers/cayenne or hot sauce to liven it up a bit.
Ingredients
- butter: 3 Tbsp (divided)
- onion: 0.25 cup (chopped)
- jalapeño pepper: 1 piece (chopped)
- chili pepper: 1 piece (chopped)
- garlic: 2 clove (chopped)
- chicken broth: 0.5 cup
- skinless, boneless chicken breast half: 1 piece (cubed)
- chili powder: 0.25 tsp
- seasoned salt: 0.25 tsp
- ground cumin: 0.25 tsp
- cayenne pepper: 0.125 tsp
- all-purpose flour: 1 Tbsp
- sour cream: 2 Tbsp
- pepperjack cheese: 0.5 cup (shredded)
- Tortilla chips: 2 cups (to taste)
- Pico de Gallo: 2 Tbsp (to taste, optional)
Metric Conversion
Stages of cooking
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Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes.
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Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.
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Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes.
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Spread chips onto a serving platter; top with sauce and pico de gallo.
