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Gluten and Dairy Free Chicken Enchilada Nachos

Gluten and Dairy Free Chicken Enchilada Nachos

Ground chicken is simmered in a homemade enchilada sauce and piled on top of nachos with grilled corn and tomatillo salsa.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 19 minutes
Servings: 4

Equipment

  • 1 saucepan
  • 1 grill safe skillet

Ingredients

Enchilada Sauce

  • 1 tbsp Gluten Free 1.1 flour
  • 2 tbsp Dairy Free butter
  • 2 1/2 cups chicken stock
  • 2 tbsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 3/4 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika

Chicken Enchilada Nachos

  • 1 lbs ground chicken
  • 2 tsp olive oil
  • Gluten Free tortilla chips
  • 2 ears of corn, grilled, kernels removed
  • 1/4 cup fresh cilantro
  • 1/2 cup tomatillo salsa
  • 1/4 cup Dairy Free queso sauce

Instructions

Enchilada Sauce

  • Preheat a saucepan over medium heat. Add your butter and flour, and stir until the butter is melted and the flour begins to smell slightly nutty.
  • Add your spices and allow them to toast for a minute.
  • Slowly pour in your chicken stock. stirring the entire time. Allow the mixture to simmer for an additional 10 minutes as it thickens and reduces. Set aside.

Chicken Enchilada Nachos

  • Preheat grill to 400 degrees. Allow your grill safe skillet to preheat for a couple of minutes.
  • Add your olive oil and chicken. Use your spoon to break up the chicken as it cooks, 5-8 minutes.
  • Add your enchilada sauce and stir to combine. Cook for an additional 5 minutes so the flavors can marry and the enchilada sauce to reduce slightly.
  • To build your nachos place tortilla chips on your serving dish. Top with the enchilada chicken. Add all of your favorite toppings.
  • Enjoy!
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