Chicken Nachos!
On Tuesday, I made some amazing nachos with a great cream sauce on it. Here is what I did…
Chicken Nachoes
Topping:
1/4 Red Onion, Diced
1 Roma Tomato, Diced
1 Avacado, Cubed
1 Can Black Beans
1 Can Corn
Mix all together in a bowl and add salt, pepper, cheyenne, cumin and lime juice to flavor. Set Aside.
Cream Sauce:
1 Block light Cream Cheese, Softened
1 Can Green Enchilada Sauce (you could use red if you want, but I’m not a fan)
~1 Cup Milk
Mexican Crema, if desired
Heat half of the milk in a saucepan over low-medium. Add the block of cream cheese and stir every once in a while until it is mostly melted. Add small amounts of the Enchilada sauce and Crema while stirring to de-lump cream cheese and until desired taste. Season with salt and pepper if desired.
Putting it together:
In a 13x9 pan (or smaller if wanted), place a layer of tortilla chips then cover with shredded cheese (mexican blend or Monterey jack, or whatever you prefer). Sprinkle with chicken. Add another layer of chips and cheese. Top with topping mixture if desired.
Bake at 350 for about 15 minutes or until cheese is melted. Drizzle with cream sauce and enjoy!
Ours got a little soggy in the middle and this could be because we put on the sauce before we put the nachos in the oven. They were still great! I would also consider using the cream sauce on enchiladas or any other mexican dish as it was delicious!
