Best 2 Roasted Chicken Nachos With Green Chili Cheese Sauce Recipes

Indulge in a flavor explosion with our Roasted Chicken Nachos smothered in a luscious Green Chili Cheese Sauce. This delectable dish combines the crispy crunch of tortilla chips, tender roasted chicken, a medley of colorful vegetables, and a gooey cheese sauce infused with zesty green chilies. Served with vibrant pico de gallo, creamy guacamole, and tangy sour cream, these nachos are a feast for the senses. Whether you're hosting a game day gathering or craving a satisfying meal, our Roasted Chicken Nachos with Green Chili Cheese Sauce will surely hit the spot. Embark on this culinary journey and discover the perfect balance of flavors and textures in every bite.

Here are our top 2 tried and tested recipes!

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Roasted Chicken Nachos With Green Chili-Cheese Sauce image

Provided by Tyler Florence

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

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
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

Steps:

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.

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

Roasted Chicken Nachos With Green Chili Cheese Sauce image

These were shown on the Food Network channel. They looked so yummy that I'm going to make them for the Super Bowl. Serve with sour cream and guacamole. To save time buy a rotisserie chicken from the grocery store.

Provided by ChefDebs

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

4 tomatillos, husked
2 jalapenos
1/2 onion, quartered
2 garlic cloves
1/2 cup cilantro leaf, chopped
1 lime, juice of
1 teaspoon ground cumin
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
4 cups shredded monterey jack cheese
1 (1 lb) bag corn tortilla chips
1 (3 lb) roasted cooked chicken, skinned & shredded
1 pint cherry tomatoes, halved
2 green onions, chopped
1 jalapeno, chopped
1 cup cilantro leaf, roughly chopped
2 limes, juice of
salt and pepper

Steps:

Bring a pot of water to boil.
Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
Drain, cool slightly and put them in a blender.
Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
You should have about 2 cups of this salsa verde. Put to one side.
Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
Stir in the prepared salsa verde until incorporated and remove from the heat.
Make the 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 oven to 350°.
Get a 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 jack cheese.
Make 3 or 4 layers of the nachos.
Bake until they are all hot and gooey, about 5 to 10 minutes.
Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.

Nutrition Facts : Calories 882.9, Fat 48.5, SaturatedFat 19.1, Cholesterol 195, Sodium 761.2, Carbohydrate 48, Fiber 4.4, Sugar 4.3, Protein 63.7

Tips:

To make the perfect roasted chicken, start by seasoning it generously with salt, pepper, and your favorite herbs. Then, roast it in a preheated oven at 400°F (200°C) for about 1 hour, or until the chicken is cooked through.
For the green chili cheese sauce, use a combination of sharp cheddar cheese, Monterey Jack cheese, and green chiles. This will give the sauce a rich, flavorful taste.
To make the nachos, simply layer tortilla chips with roasted chicken, green chili cheese sauce, and your favorite toppings. Then, bake them in the oven until the cheese is melted and bubbly.
For a fun and festive twist, try serving your nachos with a variety of dipping sauces, such as guacamole, salsa, and sour cream.

Conclusion:

Roasted chicken nachos with green chili cheese sauce are a delicious and easy-to-make party food. They're perfect for any occasion, from game day to birthday parties. With their crispy tortilla chips, tender roasted chicken, and flavorful green chili cheese sauce, these nachos are sure to be a hit with everyone. So next time you're looking for a crowd-pleasing snack or meal, give roasted chicken nachos with green chili cheese sauce a try. You won't be disappointed!

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