Creamy Chicken Nachos
30 Minute Nachos made on a sheet tray for an absolutely delicious and easy weeknight meal.
Servings: 4 people
Ingredients
- 2 chicken breasts diced or shredded and already cooked (use up leftover chicken!)
- 1 tablespoon flour
- 1 tablespoon butter
- 1.5 cups of water OR chicken stock
- 2 teaspoon Better Than Buillion garlic, chicken, or beef flavor If you don't have this use some type of "chicken salt" Trader Joes has a good one!
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 can diced green chilies
- ½ cup greek yogurt
- 1 bag of tortilla chips
- 2 cups shredded cheese
- 1 bell pepper chopped
- ½ cup corn
- ½ cup black beans
- Any additional toppings you like green onion, red onion, reddish, cabbage, jalapeño
Instructions
- In a sauce pan, melt the butter and add the flour. Continuously stir until the flour turns a golden brown
- Slowly add in the water or chicken broth and let it bubble until it becomes the consistency of gravy
- Add in spices, better than buillion, greek yogurt, and chicken. Set aside.
- To a sheet tray add ½ the chips and ½ the toppings then repeat with the other ½ of chips + toppings.
- Broil this for 2 minutes, don't let it burn!
- Garnish with cilantro and green onion. Serve with salsa, guac, and sour cream!
Notes
These are very flexible with what kinds of toppings to use. I love crunchy toppings but add whatever you like! You cannot go wrong with these sheet pan nachos.