After making a batch of Chicken Taco Filling in my crockpot, I wanted to make chicken nachos for a light meal. This would also be the perfect snack to serve at a Super Bowl party or other gathering.
The wonderful homemade cheese sauce makes these unique and super yummy. It's easy to make and tastes so much better than Velveeta or other jarred cheese sauces.
I want to add, if you prefer beef nachos over chicken, just substitute a pound of ground beef seasoned with taco seasoning for the chicken filling.
Here's what you need:
2 cups Chicken Taco filling
1 bag tortilla chips
2 cups monterey jack cheese, shredded
1 can black beans, rinsed and drained
Additional toppings of your choice - jalapenos, tomatoes, scallions
Sour cream, if desired
For the cheese sauce:
8 oz sharp cheddar cheese, shredded
1 TBSP corn starch
1 can evaporated milk
1/2 teas paprika
dash of cayenne pepper
In a saucepan, combine the cheese and cornstarch. Toss to coat. Add the evaporated milk, paprika and cayenne. Cook over low heat, stirring constantly until the cheese is completely melted. Keep stirring until thickened, about 5 minutes.
On a large baking sheet, layer half the tortilla chips, chicken, monterey jack cheese and beans. Pour about half the cheese sauce over top. Repeat layers.
Bake at 400 degrees for about 10 minutes or until lightly browned.
Scoop onto individual plates and add additional toppings if desired.