Green Chile Chicken Nachos

Ingredients

2 large boneless skinless chicken breasts

1 Tablespoon taco seasoning

4 oz can diced green chiles drained

11 oz corn tortilla chips

1 avocado diced

1/4 cup minced fresh cilantro

1 lime cut in wedges

Cheese sauce

2 Tablespoons butter

2 Tablespoons all purpose flour

1 1/2 cups milk you might need more or less

1/2 cup pepperjack cheese shredded

1/2 cup sharp cheddar cheese shredded

1/2 teaspoon salt

1/2 teaspoon cumin

Instructions

Preheat oven to 350. Sprinkle taco seasoning over chicken, drizzle with olive oil and bake until juices run clear, about 15 minutes. Shred the chicken with a fork.

Place a single layer of tortilla chips on a foil lined tray, top with chicken and green chiles and heat in the oven for 5 minutes. Remove and top with cheese sauce, avocado and cilantro. Serve immediately with lime wedges.

Cheese Sauce:

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and stir until the sauce is thick and creamy. If the sauce is too thick, add more milk to thin it out. (You are looking for an egg nog consistency).

Reduce the heat to low and stir in the salt, cumin and cheeses. Stir until the cheese is melted. Remove from heat.

Notes

You will probably have leftover cheese sauce. You can store it in the fridge for a couple of days. Heat it up slowly over low heat and use it to top a baked potato, steamed broccoli, or throw in some cooked pasta for a quick mac-n-cheese!

Nutrition Information:

Frequently Asked Questions:

Can I use pre-cooked chicken instead of baking raw chicken breasts?

Yes, you can use pre-cooked chicken for convenience. Simply shred or dice it and toss with taco seasoning before assembling the nachos.

Can I substitute the green chiles with another ingredient?

If you prefer, you can use jalapeños or another type of diced chili for a different level of spiciness and flavor.

How can I make the cheese sauce thicker or thinner?

Adjust the consistency of the cheese sauce by varying the amount of milk added after the initial whisking. Add more milk for a thinner sauce or simmer longer to thicken it.

What can I use instead of flour in the cheese sauce for a gluten-free option?

Use a gluten-free flour blend or cornstarch as a substitute for all-purpose flour in the cheese sauce.

Can I prepare the nachos ahead of time?

It’s best to assemble and bake the nachos just before serving to maintain their texture and prevent the chips from becoming soggy.

What are some optional toppings I can add to these nachos?

Consider adding black beans, diced tomatoes, sliced black olives, or sour cream as additional toppings based on personal preference.

How many servings does this recipe make?

This recipe typically makes enough for 4-6 servings, depending on portion size and appetite.

Can I use a different type of cheese in the sauce?

Yes, feel free to experiment with different cheeses such as Monterey Jack, mozzarella, or a Mexican cheese blend to customize the flavor.

What’s the best way to store leftovers?

Store any leftover nachos in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.

Are there any variations to make this recipe healthier?

To make these nachos healthier, consider using baked tortilla chips, reducing the amount of cheese or using a lighter cheese option, and adding more vegetables like diced bell peppers or onions.