Roasted Chicken Nachos With Green Chili Cheese Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN NACHOS

Super-simple but totally killer nachos! These are to die for with some guacamole, sour cream and salsa. If it's too spicy for you, just leave out the cayenne.

Provided by Michelle

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 6



Chicken Nachos image

Steps:

  • In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
  • Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 40 g, Cholesterol 58.8 mg, Fat 30.3 g, Fiber 3.5 g, Protein 21.6 g, SaturatedFat 11.3 g, Sodium 886.1 mg, Sugar 1.6 g

2 skinless, boneless chicken breast halves - chopped
2 tablespoons vegetable oil
1 teaspoon cayenne pepper, or to taste
1 (12 ounce) package corn tortilla chips, or as needed
1 (8 ounce) package shredded Mexican-style cheese blend
1 (7 ounce) can diced green chilies, drained

ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE

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



Roasted Chicken Nachos With Green Chili Cheese Sauce image

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

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

GREEN CHICKEN AND CHEESE ENCHILADAS

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Green Chicken and Cheese Enchiladas image

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium skillet, heat the olive oil over medium heat. Add the garlic, onion, and cumin and cook until the vegetables are slightly softened, about 2 minutes. Add the drained spinach and half of the salsa and cook until warmed through. Remove from the heat and stir in the chicken. Season with salt and pepper, to taste.
  • Spread 1/2 of the remaining salsa in the bottom of a 10-inch square baking dish or oven-proof skillet. Lay 1 tortilla on the salsa and spread 1/2 the filling over it. Top with another tortilla and spread the remaining filling over it, and top with the last tortilla. Spread the remaining salsa over the tortilla and scatter the cheese over the top.
  • Bake for 20 minutes, or until heated through and cheese has melted. Remove from heat and let stand for 5 minutes. Top with green onions, if desired, and cilantro. Top each serving with no more than 1 tablespoon light sour cream, if desired, and serve.

Nutrition Facts : Calories 448 calorie, Fat 18 grams, SaturatedFat 6 grams, Carbohydrate 37 grams, Fiber 11 grams

2 tablespoons olive oil
2 cloves garlic, chopped
1/2 large onion, chopped
2 teaspoons ground cumin
2 (10-ounce) boxes frozen chopped spinach, defrosted and excess moisture squeezed out
2 (8-ounce) jars store-bought tomatillo salsa, or 1 (16-ounce) jar
1 1/2 pounds store-bought rotisserie chicken, skin removed, meat shredded (about 2 cups meat)
Salt and pepper
3 (8-inch) flour tortillas
2 ounces low-fat pepper Jack, shredded
1/4 cup sliced green onions, for garnish, optional
1/4 cup fresh cilantro leaves
1/4 cup light sour cream, for garnish, optional.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21



Roasted Chicken Nachos With Green Chili-Cheese Sauce image

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.

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

EMERIL'S SHREDDED CHICKEN NACHOS

Every once in a great while, Emeril impresses me with a dish. This was one of them. This one looked SO incredibly good and rich. The cheese sauce I think was what got to me. I just can't get enough of a good cheese sauce. There are a ton of ingredients, but don't let that keep you from fixing these up. It does make quite a bit, but they'll probably go fast. Be sure to set around some salsa or pico, sour cream, jalapeños, and watch 'em disappear! NOTE: I condensed the directions down and left out the Pico recipe included. I can't eat pico, but feel free to use your favorite recipe or your favorite salsa.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 21



Emeril's Shredded Chicken Nachos image

Steps:

  • In a 3-quart saucepan with lid heat the oil to the pan to medium-high.
  • Season the chicken pieces with the chili powder and salt and toss the evenly coat.
  • Add the chicken to the pan and sear for 3 minutes per side.
  • Add the onions to the pan and sauté for another 3 minutes.
  • Add the garlic to the pan and sauté for 1 minute.
  • Pour the chicken stock over the chicken and bring to a boil.
  • Reduce to a low heat and cover; continue to cook the chicken until very tender, about 1 hour.
  • Stir the chicken to shred it and continue to cook, covered, for another 30 minutes.
  • Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken.
  • Set aside as you prepare the nachos.
  • In a medium saucepan, melt the butter over medium-high heat and whisk in the flour.
  • Cook, stirring constantly, for 2 to 3 minutes, but do not allow the flour to color.
  • While whisking constantly, add the milk in a steady stream.
  • Add the green chilies and bring the sauce to a boil.
  • Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
  • Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth.
  • Cover and remove from the heat.
  • Preheat the oven to 400 degrees F.
  • In a large, ovenproof shallow casserole, spread half of the tortilla chips in an even layer.
  • Top with half of the chicken, and half of the Monterey Jack cheese.
  • Top with the remaining tortilla chips and chicken.
  • Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top.
  • Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes.
  • Garnish with the sliced green onions, sour cream, pickled jalapeños and cilantro.

Nutrition Facts : Calories 789.7, Fat 52.4, SaturatedFat 27.3, Cholesterol 219, Sodium 1597.1, Carbohydrate 21.5, Fiber 2.6, Sugar 6.5, Protein 58.2

3 tablespoons olive oil
2 lbs boneless skinless chicken breasts (diced into 3-inch strips)
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 (4 ounce) can chopped green chilies, drained
2 cups grated sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 -10 cups corn tortilla chips (I prefer flour, so I make mine at home.)
2 cups shredded monterey jack cheese
1/4 cup green onion, finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeno pepper, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing

CHICKEN CHILI NACHOS

This is a "dash in the pan" dish that's always a hit. The spicy nachos have plenty of chicken and two kinds of beans, so they make a filling snack. -Karen Horning, Rockford, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 9



Chicken Chili Nachos image

Steps:

  • In a large skillet coated with cooking spray, saute chicken until no longer pink. Add tomatoes; cook over medium-high heat for 3 minutes or until tomato juice is reduced. Stir in the beans, paprika, cumin and cayenne; cook for 5 minutes or until heated through., Arrange the tortilla chips on 2 large microwave-safe plates; sprinkle each with 1/4 cup cheese. Top with chicken mixture and remaining cheese. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.

Nutrition Facts : Calories 484 calories, Fat 19g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 754mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 8g fiber), Protein 26g protein.

1 pound boneless skinless chicken breasts, cubed
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 package (13-1/2 ounces) tortilla chips
1-1/2 cups shredded Mexican cheese blend

GREEN CHILI AND CHEESE CHICKEN

This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!

Provided by MELISSAINNOVA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 4



Green Chili and Cheese Chicken image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  • Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
  • Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g

4 boneless, skinless chicken breasts
1 ½ cups shredded pepperjack cheese
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon dry fajita seasoning

More about "roasted chicken nachos with green chili cheese sauce recipes"

CHICKEN NACHOS WITH ARBOL CHILI SAUCE RECIPE - FOOD …
Add the stock, tomato paste, oregano, cumin, ancho chili powder, and chipotle chili powder and stir to combine. Simmer until thickened slightly, about 15 minutes. Puree in a blender or food processor until smooth. Set …
From foodrepublic.com
chicken-nachos-with-arbol-chili-sauce-recipe-food image


CHICKEN NACHOS - ONCE UPON A CHEF
How to make chicken nachos. Begin with the chicken. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if …
From onceuponachef.com
chicken-nachos-once-upon-a-chef image


GREEN CHILE CHICKEN NACHOS - TWO LUCKY SPOONS
Instructions. Preheat oven to 350. Sprinkle taco seasoning over chicken, drizzle with olive oil and bake until juices run clear, about 15 minutes. Shred the chicken with a fork. Place a single layer of tortilla chips on a foil lined tray, top with …
From twoluckyspoons.com
green-chile-chicken-nachos-two-lucky-spoons image


CHILE CHICKEN NACHOS RECIPE | BON APPéTIT
Heat oil in a large saucepan over medium-high until shimmering. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes. Stir in achiote paste and ...
From bonappetit.com
chile-chicken-nachos-recipe-bon-apptit image


LOADED CHICKEN NACHOS RECIPE - MEXICAN CHICKEN, CHEESE
Instructions. Preheat oven to 350 degrees F. Spray an oven safe skillet or pan with nonstick cooking spray. Layer tortilla chips in a single layer but overlapping, then layer the rest …
From yellowblissroad.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
Recipe courtesy of JoAnn Cianciulli and Tyler Florence. Show: Food 911
From benedetta.is-a-chef.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE RECIPE
4 tomatillos, huskedccc, 2 jalapenosccc, 1/2 onion, quarteredccc, 2 garlic clovesccc, 1/2 cup cilantro leaf, choppedccc, 1 lime, juice ofccc, 1 teaspoon ground cuminccc, 1/4 cup unsalted …
From textcook.com


CHEESE SAUCE FOR NACHOS - COOKEATSHARE
Roasted Chicken Nachos With Green Chili-Cheese Sauce. Recipe courtesy ... tastes more like some kind of mexican cheese soup than cheese sauce for nachos. ... nacho cheese sauce: …
From cookeatshare.com


THESE SHEET-PAN GREEN CHILE CHICKEN NACHOS ARE TOO GOOD TO BE …
Total Time: 30 mins. Ingredients. 12 oz. restaurant-style tortilla chips. 2 c. shredded rotisserie chicken. 2 (4-oz.) cans chopped green chiles. 8 oz. sharp cheddar, grated
From msn.com


GREEN CHILE CHICKEN NACHOS RECIPE - SERIOUS EATS
Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, 10 to 15 minutes. Remove charred outer skin, then stem and seed peppers. Transfer to the …
From seriouseats.com


ANCHO PULLED CHICKEN NACHOS WITH GREEN CHILE CHEDDAR SAUCE
Melt 1 tablespoon of butter in a medium saucepan. In a separate bowl combine 3/4 cup evaporated milk and 2 teaspoons cornstarch. Whisk together and pour into the saucepan …
From aninspiredcook.com


GREEN CHILI CHICKEN NACHOS | EMERILS.COM
Toss the grilled chicken with ½ cup of the Green Chili Sauce and set aside. Spoon 1 cup of black beans over the chips and add more cheese sauce. Top the black beans with the sliced …
From emerils.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI CHEESE SAUCE …
Steps: In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired. Heat a skillet over medium-high heat.
From tfrecipes.com


GREEN CHILE CHICKEN NACHOS RECIPE - EASY RECIPES
Preheat oven to 400°F. Cook chicken in a large nonstick skillet over medium heat until crumbly and no longer pink. Add salsa and beans; cook 8 minutes or until slightly thickened. Spread …
From recipegoulash.cc


CHICKEN NACHOS WITH WHITE CHEESE SAUCE RECIPES
Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed. To assemble, spoon …
From stevehacks.com


GREEN PEPPERCORN SAUCE RECIPE | ALLRECIPES
Heat oil in a skillet over medium heat. Add shallots, peppercorns, and butter; cook for 3 minutes. Add Cognac and cook for 1 minute. Whisk in flour and cook for 1 minute until …
From allrecipes.com


25 DELICIOUS CAMPBELL’S SOUP RECIPES FOR THE BUSY BEES
Campbell’s Chicken Soup Recipes With Tons Of Yums. Chicken Enchiladas. Chicken Pot Pie. Fiesta Chicken Casserole. Chicken Divan. Crockpot Italian Chicken. White …
From heythattastesgood.com


CHILI CHEESE NACHOS RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired. Heat a skillet over medium-high heat.
From stevehacks.com


CHICKEN NACHOS WITH GREEN CHILE QUESO AND BARBECUE PICO
Step 2. Melt the butter in a large skillet over medium-low heat. When the butter starts to sizzle, add the onion, bell pepper, serrano chiles, and garlic, and cook, stirring, for 3 …
From epicurious.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
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 …
From recipenet.org


CHICKEN CORDON BLEU RECIPES | ALLRECIPES
These chicken Cordon Bleu meatballs are ham-stuffed chicken meatballs topped with a creamy Swiss cheese sauce. They are delicious served over zucchini noodles, mashed cauliflower, or …
From stage.element.allrecipes.com


THAI SWEET CHILI CHICKEN NACHOS - NUTMEG NANNY
Preheat oven to 425 degrees. In a small mixing bowl add shredded or chopped chicken with 3/4 cup sweet chili sauce, set aside. In a small skillet add olive oil and set over …
From nutmegnanny.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE | RECIPE
Jul 12, 2014 - Get Roasted Chicken Nachos With Green Chili-Cheese Sauce Recipe from Food Network
From pinterest.co.uk


GREEN CHILE CHICKEN ENCHILADA NACHOS | YELLOWBLISSROAD.COM
Preheat the broiler on low. Line a rimmed baking sheet with foil and set aside. In a small bowl, combine shredded chicken with about ⅓ of the enchilada sauce and set aside. In …
From yellowblissroad.com


ROAST CHICKEN NACHOS WITH GREEN CHILE-CHEESE SAUCE - TYLER …
Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat. * To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large …
From littlepiggyfood.blogspot.com


GREEN CHILE CHEDDAR QUESO - SELF PROCLAIMED FOODIE
Melt butter in a saucepan over medium heat. Whisk flour into butter until smooth. Allow to cook for a couple minutes until the flour becomes fragrant. Pour milk into butter …
From selfproclaimedfoodie.com


CHICKEN WITH NACHO CHEESE SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie …
From recipeschoice.com


GREEN CHILI CHICKEN NACHO’S - LARK'S COUNTRY HEART
chicken in a sauce pan. Simmer for 30 minutes on medium heat. Or until the ingredients are tender. Remove and place contents into a. blender. Be careful to blend slowly, …
From larkscountryheart.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE RECIPE
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. …
From recipesfoodnetwork.blogspot.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
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 …
From whatisforsupper.blogspot.com


ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE | RECIPE
Feb 2, 2020 - Get Roasted Chicken Nachos With Green Chili-Cheese Sauce Recipe from Food Network. Feb 2, 2020 - Get Roasted Chicken Nachos With Green Chili-Cheese …
From pinterest.ca


CHILI CHEESE NACHOS - I AM BAKER
Instructions. Cook and stir the ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. After draining the beef, stir in …
From iambaker.net


10 BEST CHICKEN CHEESE NACHOS RECIPES | YUMMLY
The Best Chicken Cheese Nachos Recipes on Yummly | Restaurant-style Loaded Chicken Nachos, Salsa Verde Chicken Nachos, Perfect Day Pork And Black Bean Nachos
From yummly.com


CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE - THE TASTE EDIT
Chicken Nachos with Green Chili-Cheese Sauce 1 roasted chicken, shredded 1/4 cup butter 1/4 cup flour 2 cups chicken stock 4 cups shredded cheese (pepper jack and …
From thetasteedit.com


VEGETARIAN NACHOS WITH GREEN CHILI CHEESE SAUCE - LIFE, LOVE, AND …
Cut cheese into cubes and place in a medium saucepan with the milk and green chilis. Melt together over low heat, stirring often, about 7-8 minutes. Nachos Preheat oven to …
From lifeloveandgoodfood.com


ROASTED GREEN CHILE SAUCE | RECIPE | GREEN CHILI RECIPES, GREEN …
Sep 7, 2018 - This roasted green chile sauce pairs perfectly with Mexican inspired dishes, including burritos, enchiladas, tamales, and more. Sep 7, 2018 - This roasted green chile …
From pinterest.com


Related Search