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We had leftover roasted chicken in the fridge and a busy week, so we thought, why not invite friends over and have a nacho and margarita party? Tyler Florence has a fantastic recipe for roasted chicken nachos with green chili-cheese sauce that we have made before. We needed a slightly quicker meal, so we made some minor adjustments. This is a great recipe to make with a rotisserie chicken or leftovers.

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 Mexican blend)
1 jar tomatillo salsa
1 bag tortilla chips (We like Casa Sanchez. The thicker chips hold up better.)
2 jalapeños, sliced thin
1 can of Hatch green chilis
1 can sliced black olives
1 pint cherry tomatoes, sliced in half
handful of cilantro, chopped
Fage Greek yogurt

Heat oven to 350 degrees F.

Melt butter over medium heat. Once melted make a roux by slowly sprinkling the flour into the butter and whisking until fully blended. Cook about 3 minutes to get the floury taste out. Slowly add the chicken stock a little at a time and whisk in so that you have a thick sauce. If it’s too thick you can always whisk in more chicken stock. Switch to a spatula and mix in the cheese and finally about 1/2 cup of the tomatillo salsa. Set aside.

In a high sided pan or oven-proof dish layer chips (just enough to cover the bottom of the pan), chicken, cheese mixture, jalapeños, tomatoes, olives, green chilis, and cilantro. You should be able to get about 3 layers. Place in the oven and bake for about 10-15 minutes. Enough to heat everything through. Use the yogurt, remaining salsa, and any other toppings you like to serve.

Get Recipe: Roasted Chicken Nachos with Green Chili-Cheese Sauce by Tyler Florence and JoAnn Cianciulli via Food Network 

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