Chicken Nachos

By Kbird

The Best!

Ingredients

• Salsa Verde:
• 4 tomatillos
• 2 jalapenos
• 1/2 chopped onion
• 2 garlic cloves
• 1 handful cilantro, chopped
• 1 juiced lime
• 1 tsp. toasted cumin seeds
• 1/4 c. butter
• 1/4 c. flour
• 2 c. chicken stock
• 4 c. Jack cheese
• Cooked chicken
• Salsa:
• 1 pint cherry tomatoes, halved
• 2 green onions, chopped
• 1 jalapeno, chopped
• 2 handfuls cilantro, chopped
• 2 juiced limes
• Salt and pepper to taste
• Sour cream and guacamole

Details

Servings 4

Preparation

Step 1

Boil water; add tomatillos, jalapenos, onion, garlic. Simmer 10-15 minutes, until the tomatillos are soft. Drain and cool slightly. Put in blender with cilantro, lime juice and cumin. Puree for a few seconds; add 1/4 c. water, grind to coarse puree.

Make a roux with the flour and butter, then stir in the chicken stock. When thickened, add 2 c. cheese. Stir in the salsa verde.

Combine salsa ingredients.

Preheat the oven to 350 degrees. Cover the platter with chips, then shredded chicken cheese sauce, and remaining cheese. Make 3-4 layers.

Bake 5-10 minutes.