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Roasted Chicken Nachos With Green Chili-Cheese Sauce

Roasted Chicken Nachos With Green Chili-Cheese Sauce

Crisp baked tortilla chips are topped with roasted chicken and a creamy green chili-cheese sauce, then finished with tomato, green onions, and cilantro. This easy recipe makes about 6 servings in approximately 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Green Chili-Cheese Sauce
  • 1 tablespoon Butter
  • 1 tablespoon All-purpose flour
  • 1 cup Fat-free milk
  • 1/2 cup, about 2 ounces Shredded Monterey Jack cheese
  • 1/2 cup, about 2 ounces Shredded sharp Cheddar cheese
  • 1 4-ounce can Chopped green chiles, undrained
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Freshly ground black pepper
Nachos
  • 8 ounces Baked tortilla chips
  • 2 cups Chopped roasted, skinless boneless chicken breast
  • 1/2 cup Chopped tomato
  • 1/4 cup Chopped green onions
  • 1/4 cup Chopped fresh cilantro

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for about 1 minute.
  2. Gradually whisk the milk into the butter-flour mixture. Cook, whisking frequently, for 2 to 3 minutes, until thickened and beginning to simmer.
  3. Remove the saucepan from the heat. Stir in both cheeses, the undrained green chiles, salt, and black pepper until the cheese melts and the sauce is smooth.
  4. Spread the baked tortilla chips in a single layer on a large baking sheet or shallow ovenproof dish. Scatter the chopped roasted chicken evenly over the chips.
  5. Spoon or drizzle the hot green chili-cheese sauce over the chicken and chips. Bake for about 5 minutes, just until the nachos are heated through and the toppings are hot.
  6. Remove the nachos from the oven and finish with the chopped tomato, green onions, and cilantro. Serve immediately while the chips are crisp and the sauce is warm.

Notes

Freshly grate the Monterey Jack and sharp Cheddar when possible for a smoother sauce. Assemble immediately before baking and serve at once to help prevent soggy chips. Leftover roasted chicken or shredded rotisserie chicken works well in place of freshly roasted chicken.