CHEESY CHICKEN NACHOS

Filed under Appetizers
Ingredients
For the chicken:
2-3 boneless, skinless chicken breast halves
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper

For the queso sauce:
1 (10 oz) can cream of chicken soup
1 (4 oz.) can diced green chilis
1 (10 oz.) can diced tomatoes and green chilis
1 cup shredded cheddar cheese
Dash of pepper

Tortilla chips plus optional toppings such as:
Shredded cheese
Black or pinto beans
Chopped tomato
Sour cream
Guacamole
Chopped green onion
Chopped cilantro
Sliced olives
Salsa

Directions
To make the chicken, combine chili powder, cumin, salt and pepper in a small bowl.  Generously rub mixture onto chicken breasts.  Grill or broil until chicken is no longer pink and juices run clear.

Make the queso by combining the cream of chicken soup, diced chilis and diced tomatoes with green chilis in a large saucepan over medium heat.  Heat, stirring occasionally, until just bubbly.  Stir in shredded cheddar cheese and a dash of pepper and cook until cheese is melted.  Arrange tortilla chips on a plate or platter.  Top with a generous amount of the queso, then some chicken.  Add additional toppings, such as sour cream, beans, chopped tomato, shredded cheese, etc. to suit your tastes.  Serve warm.

Let's Dish
Have you ever had the three cheese nachos at Qdoba?  If not, you should do so immediately. Or make these nachos, which are my attempt to recreate the Qdoba version.  If you want something a bit more simple, the queso is pretty good on it's own, with some tortilla chips, of course.  I like to pile my nachos high with black beans, tomato, sour cream, green onion and a handful of shredded cheese.  Enjoy!

Who Dished It Up First
This recipe was inspired by this Creamy Chicken Nacho Sauce over at Sweet Treats and More.

Printable recipe Pin It Now!