Chicken Enchilada Nachos

Ingredients

• 3 tablespoons butter , divided
• 0.25 cups chopped onion
• 1 jalapeno pepper , seeded and chopped
• 1 chile pepper , seeded and chopped
• 2 cloves garlic , chopped
• 0.5 cups chicken broth
• 1 skinless , boneless chicken breast half, cubed
• 0.25 teaspoons chili powder
• 0.25 teaspoons seasoned salt
• 0.25 teaspoons ground cumin
• 0.13 teaspoons cayenne pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons sour cream
• 0.5 cups shredded pepperjack cheese
• 2 cups tortilla chips , or to taste
• 2 tablespoons pico de gallo , Optional

Instructions

1. 1

   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.

2. 2

   Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth.

3. 3

   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.

4. 4

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