This recipe is taken from the 2010 Milk Calendar. This restaurant favourite gets a “make over” with the addition of Milk, fresh vegetables, lean chicken and baked tortilla chips – all of the flavour and fun of a platter of nachos remains!
- Prep: 15 min
- Cooking: 5 min - 8 min
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 tsp (7 mL) chili powder
- 1/2 tsp (2 mL) dried oregano
- 1 1/2 cups (375 mL) Milk
- 1 clove garlic minced
- 2 tbsp (30 mL) tomato paste
- 1 1/2 cups (375 mL) shredded Canadian Monterey Jack, Cheddar or Tex-Mex blend cheese
- 8 oz (240 g) baked corn tortilla chips
- 2 cups (500 mL) shredded cooked chicken
- 2 tomatoes chopped
- 1 red bell pepper diced
- 1 cup (250 mL) corn kernels (optional)
- Light sour cream
Preheat oven to 425 °F (220 °C). Butter a large rimmed baking sheet or line with parchment paper.
In a small saucepan, combine flour, chili powder and oregano. Whisk in Milk and garlic; bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 2 min or until thickened. Remove from heat; whisk in tomato paste and 1 cup (250 mL) of the cheese.
Spread tortilla chips on baking sheet. Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn (if using); sprinkle with remaining cheese. Bake for about 10 min or until chicken is hot and cheese is melted. Serve with sour cream on the side.
Divide the tortilla chips into serving-size piles on the baking sheet or on individual pie plates and let each family member add the toppings they like best on their own pile of nachos.
For the Adventurous: Add hot pepper sauce to taste, and 2 tbsp (30 mL) chopped fresh cilantro to sauce with cheese. Add sliced fresh or pickled jalapeno peppers and olives with chicken and serve with tomatillo salsa verde.
Top 5 Nutrients
|Calcium:||43 % / 476 mg|
|Vitamin C:||85 %|
|Vitamin B12:||62 %|