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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This restaurant favorite gets a makeover with the addition of fresh vegetables, milk, lean chicken and baked tortilla chips. And all of the flavour and fun of a platter of nachos remains. Ingredients:
2 tablespoons all-purpose flour |
1 1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1 1/2 cups milk |
1 garlic clove, minced |
2 tablespoons tomato paste |
1 1/2 cups monterey jack cheese or 1 1/2 cups tex-mex cheese, shredded, divided |
8 ounces baked corn tortilla chips (or scoops) |
2 cups cooked chicken, shredded |
2 tomatoes, chopped |
1 sweet red pepper, diced |
1 cup corn kernel (optional) |
light sour cream, for serving |
Directions:
1. Preheat oven to 425°F Butter a large rimmed baking sheet or line with parchment paper.
2. In a small saucepan, combine flour, chili powder and oregano. Whisk in milk and garlic; bring to a boil over medium heat, whisking constantly.
3. Reduce heat and boil gently, whisking for about 2 minutes or until thickened. Remove from heat; whisk in tomato paste and 1 cup of cheese.
4. Spread tortilla chips on baking sheet. Drizzle sauce over chips and top with chicken, tomatoes, red pepper and corn, if using; sprinkle with remaining cheese.
5. Bake for about 10 minutes or until chicken is hot and cheese is melted. Serve with sour cream on the side.
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