If you’ve never had fresh enchilada sauce, you’re missing out. It’s not difficult to make, it’s just a little time consuming is all. If you’re patient however, it’s well worth it. Your taste buds will love you and the aroma that will linger in your home for hours is simply magical.
Sauce – rip open the dried chili pods and remove as many seeds as you can, then begin washing the pods. You don’t need to remove every last seed. Fill your pot with water and your chili pods. Bring to a high boil for about 5 minutes. Then once the bubbles start to crest, lower the boil to medium and keep it going for about 20-30 minutes. You want the skin of the pods to be nice and soft.
After boiling is complete, fill your blender with what you boiled. For more spice, add a clove of garlic to the blender as well as your favorite spices. My favorites are oregano, basil and pepper. Blend well and liquify the contents. (BE CAREFUL!) The sauce should still be hot when you place it in the blender. Be sure to use ovens mitts or towels to hold blender still. Put your sauce aside until ready to use.
Make some chicken. You want cheese, chicken & sauce in every bite! So stick with the smaller pieces. You’ll want it shredded or cut into smaller pieces. Big chunks won’t work well on nachos.
Now you’ll take your oven safe plate and stack it with tortilla chips. Spread your chicken evenly across the top of your chips. Then add a light layer of (don’t use all of it, you’ll want to place some atop the cheese):
- sliced jalapenos
- sliced black olives
- freshly crushed garlic
- two finely cut habanero peppers
Layer your cheese on top of the nachos. Be sure to not cover the corners of the chips standing high…so you can easily pick up a chip and not have to dip your fingers in melted cheese. Then again place the rest of your:
- sliced jalapenos
- sliced black olives
- freshly crushed garlic
- two finely cut habanero peppers
…over the cheese. Place your oven safe plate or baking dish in the oven and let bake for about 15 minutes @ 350.
Your chicken was already cooked, so you don’t to leave the chicken in there too long. You want to leave it in there just long enough for the cheese to melt and start bubbling a bit.
USE OVEN MITS to remove your plate of nachos and enjoy! (Perhaps you can slide the nachos on to another plate if you have little ones partaking in your nachos.
Add sour cream, guacamole and salsa. Of course if you don’t like any of the mentioned…don’t put them on your nachos. They’re YOUR nachos, put on them what you like.
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- Chicken Enchilada Nachos (Casa de mi Padre starring Will Ferrell playing in the background)
