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: