Super Bowl Sunday is right around the corner and party planning has begun. I always like to serve one new recipe anytime family and friends gather. If you like to do the same, here is a new and different nacho recipe to try. These nachos tie together the flavors of a chicken enchilada, tomatillo salsa, and a spicy chardonnay cheese sauce. I originally created them for a nacho recipe contest sponsored by a wine company, but they have become a family favorite that we enjoy often. I hope you enjoy them as much as we do!!
Chicken Enchilada Nachos with Tomatillo Salsa
2 tomatillos, paper removed, washed, then chopped
1 tomato, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup minced onion, divided
1 small poblano pepper, seeds and veins removed, minced, divided
2 cups shredded rotisserie chicken
3/4 cup enchilada sauce
8 ounces tortilla chips
1/4 cup of your favorite chardonnay
8 ounces chipotle gouda cheese, shredded, divided
3 tablespoons sliced black pitted olives
1 cup sour cream, divided
1 teaspoon lime zest
Place the tomatillos, tomato, cilantro, lime juice, salt and pepper into a medium bowl; mix to combine; set aside.
Heat oil in a medium non-stick skillet over medium-high heat. Set aside 2 tablespoons each of the onion and poblano for later use. Place remainder into skillet and cook until softened, approximately 4 – 5 minutes; set aside.
Place the chicken into a medium microwave-safe bowl, add in the enchilada sauce, mix to combine. Place into microwave and heat on high until heated through, approximately 1 – 2 minutes; set aside.
Place the tortilla chips onto a heat-safe serving platter; set side.
Place the chardonnay into a small saucepan, heat over medium-high heat until heated through, but not boiling. Add in 4 ounces of the cheese and stir continuously until melted. Immediately pour evenly onto the prepared tortilla chips. Top evenly with the chicken, cooked onions/peppers, reserved 2 tablespoons of the raw onions and peppers, and remaining 4 ounces cheese.
Heat the nachos in a warm oven or in the microwave, just to melt the shredded cheese. Using a slotted spoon, place the reserved tomatillo mixture onto the center of the nachos, place the olives around the edges of the nachos. Top with a dollop of sour cream, garnish with the lime zest. Serve with remaining sour cream and lime wedges on the side.