Roasted Chicken Nachos with Green Chili Cheese Sauce
Dive into a fiesta of bold flavors with these Roasted Chicken Nachos with Green Chili Cheese Sauce—a game-day favorite turned gourmet indulgence! Crisp, golden tortilla chips are loaded with tender shredded roasted chicken and smothered in a creamy homemade cheese sauce infused with the smoky kick of diced green chilies, ground cumin, and paprika. Black beans and fresh jalapeño slices add layers of texture and heat, while a finishing touch of sour cream, chopped cilantro, and zesty lime wedges brings everything to life. Perfectly baked until bubbly and golden, this crowd-pleasing dish is easy to make in just 30 minutes and ideal for sharing. Whether you're hosting a party or enjoying a cozy night in, these loaded nachos are your go-to recipe for a rich, savory snack packed with irresistible Tex-Mex flavors!
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Recipe Information
Ingredients
- 10 cups tortilla chips
- 2 cups roasted chicken (shredded)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup monterey jack cheese (shredded)
- 1 cup canned diced green chilies
- 1.5 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 1 cup black beans (rinsed and drained)
- 1 piece fresh jalapeño (sliced)
- 0.5 cup sour cream
- 0.25 cup fresh cilantro (chopped)
- 1 piece lime (cut into wedges)
Instructions
Preheat your oven to 375°F (190°C).
Spread the tortilla chips evenly on a large oven-safe platter or baking sheet.
Evenly distribute the shredded roasted chicken over the chips.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
Lower the heat and slowly stir in the shredded cheddar cheese and monterey jack cheese, one handful at a time, until fully melted and smooth.
Stir in the green chilies, ground cumin, paprika, and salt. Remove the cheese sauce from heat.
Pour the green chili cheese sauce evenly over the chicken and chips.
Sprinkle the black beans and sliced jalapeño over the top.
Bake in the preheated oven for 8-10 minutes, just until the cheese is bubbly and the chips are crispy around the edges.
Remove from the oven and garnish with sour cream, fresh cilantro, and serve with lime wedges on the side.
Serve immediately and enjoy your Roasted Chicken Nachos with Green Chili Cheese Sauce!
Nutrition Facts
Calories |
5564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.1 g | 432% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 74.2 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 369.3 g | 134% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 36.9 g | ||
| Protein | 291.8 g | 584% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3850 mg | 296% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3856 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
