Chicken Nachos
Recipe from Family Circle

Turn nachos into a main-dish recipe by adding chicken and black beans to the mix of toppings. It also makes a hearty appetizer.

Chicken Nachos

by 1  person

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  • 2   
    large bags (14 ounces) tortilla chips
    Salt, to taste, if using tortillas
  • 3   tablespoons 
  • 3   tablespoons 
    all-purpose flour
  • 1 1/4  cups 
    2% milk
  • 1   cup 
    shredded pepper-Jack cheese
  • 1   can 
    (14.5 ounces) stewed tomatoes with onion and chiles, drained
  • 1   can 
    (4 ounces) chopped green chiles, drained
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground red pepper
  • 1   can 
    (15 ounces) black beans, drained and rinsed
  • 2   cups 
    shredded, cooked chicken (about 1 pound)
  • 2   
    scallions, chopped
If making chips from tortillas, heat oven to 400 degrees F. Cut each stack of tortillas into sixths. Spread out 1 package in single layer onto 2 large sheet pans. Lightly coat with cooking spray. Season lightly with salt.
Bake at 400 degrees F, 10 to 12 minutes, until browned and crisp, rotating pans from front to back and switching oven positions. Transfer chips to bowl. Repeat with second tortilla package.
For cheese sauce, melt butter in medium-size saucepan. Whisk in the flour until smooth. Gradually whisk in the milk, until smooth. Cook over medium-high heat until bubbly and thickened, 3 to 4 minutes. Remove from heat. Whisk in cheese until smooth. Stir in tomatoes, chiles, salt and red pepper.
Spread half of chips on ovenproof platter or large pan. Top with half the cheese sauce, half the beans and half the chicken. Repeat with remaining chips, beans and chicken. Cover with remaining sauce.
Bake in 400 degrees F oven 10 minutes. Cool slightly. Top with chopped scallions. Serve warm.
Nutrition information
Per Serving: cal. (kcal) 407, Fat, total (g) 16, chol. (mg) 59, sat. fat (g) 8, carb. (g) 45, fiber (g) 7, pro. (g) 22, sodium (mg) 566, Percent Daily Values are based on a 2,000 calorie diet
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