Ingredients
- 4 medium tomatillos, husked and rinsed
- 2 jalapenos, stemmed
- 1/2 medium onion, peeled and quartered
- 2 garlic clove, peeled
- 1 handful fresh cilantro leaves, coarsely chopped
- 1 lime, juiced
- 1 teaspoon toasted cumin seeds
- Kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock, at room temperature
- 4 cups shredded Jack cheese
- 1 (1-pound) bag salted corn tortilla chips
- 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
Quick Salsa:
- 1 pint cherry tomatoes, halved
- 2 green onions, white and green parts, chopped
- 1 jalapeno, chopped
- 2 handfuls fresh cilantro leaves, hand shredded
- 2 limes, juiced
- Kosher salt and freshly ground black pepper
- Sour cream and guacamole, for serving
Directions
Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
Photo: Roasted Chicken Nachos With Green Chili-Cheese Sauce Recipe

















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 65 reviews
By ebel2269_12388003
Adelanto, 43
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe. We make a huge platter and eat it family style. We alter it a little bit. We buy green chili with pork instead of chicken. Also sprinkle a mixture of corn and black beans to give it a little Tex-Mex taste. Great fun recipe for a large family gathered around the table.
By cutegirl99
on January 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this was a amazing recipe. I especially loved the cheese sauce!
By Shellybelly01
Keller TX
on March 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I found this recipe to be very good!!! It had a good authentic taste! I'm not a fan of nachos period because I don't care for any type of yellow cheese (yes I'm weird so I was excited to see this sauce was a white sauce! Now I'm not sure how thick the sauce was supposed to actually be, if you were wanting a thick sauce I would recommend putting small amounts of liquid in until you get the thickness you are looking for. I used the exact liquid that the recipe calls for and it wasn't thick like you think of nachos. But I followed the recipe exactly and I thought it tasted FANTASTIC! I think of this dish more as a casserole since the cheese sauce was more on the thin side it binded up the chips and chicken very nicely.I should point out that the prep work was longer than I anticipated so allow yourself extra time. All and all it tasted great!
Read all 65 reviews