CHICKEN NACHOS WITH HOMEMADE CHEESE SAUCE

Chicken Nachos with Homemade Cheese Sauce - Butter With a Side of Bread

My family absolutely loves Mexican food and we usually have it at least once a week, so I’m constantly looking for fast, easy and delicious recipes. My kids love nachos, and I love them because you can add as many veggies and toppings as you want, or you can keep them extremely simple and they are still delicious.

This cheese sauce is one that we make often at our house for lots of different recipes, and it fits in perfectly with this dish. I used Sargento® Fine Cut Shredded 4 Cheese Mexican and it melted so easily and made such an amazing sauce! I’ve used lots of different kinds of cheese in this sauce, and I think this cheese was my favorite – the taste is absolutely perfect, especially for nachos! I prefer using a cheese sauce in nachos instead of just using shredded cheese because the consistency is so creamy and you don’t have to worry about the cheese not melting completely! Another bonus is that you don’t need to use the oven since you don’t have to melt the cheese that way – perfect for those hot summer days!

CHICKEN NACHOS WITH HOMEMADE CHEESE SAUCE

Cheese Sauce:

  • 1 1/2 TBSP butter
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup milk
  • 2 cups Sargento® Fine Cut Shredded 4 Cheese Mexican

Nachos

  • 7-8 oz tortilla chips (about half of a regular sized bag)
  • 2-3 cups chicken, cooked and shredded
  • black beans, rinsed and drained
  • sliced olives
  • tomatoes, diced
  • jalapenos, de-seeded and diced
  • guacamole
  • sour cream

To make the sauce, melt the butter over medium heat in a small saucepan. Add the cornstarch and salt and stir until well combined. Add the milk and stir constantly until boiling. Continue to stir and boil for one minute. Reduce heat to low and add the cheese, stirring until cheese is completely melted. Keep on low heat until ready to add to the nachos.

Heat the chicken, black beans and jalapenos over medium heat in a saucepan until heated through.

Arrange the tortilla chips on a large jelly roll pan. Pour the cheese sauce over the chips, and then add the chicken/bean mixture. Sprinkle the remaining ingredients on top (tomatoes, olives, guacamole, etc) and then serve immediately. Enjoy!

Chicken Nachos with Homemade Cheese Sauce - Butter With a Side of BreadChicken Nachos with Homemade Cheese Sauce - Butter With a Side of BreadChicken Nachos with Homemade Cheese Sauce - Butter With a Side of BreadChicken Nachos with Homemade Cheese Sauce - Butter With a Side of BreadChicken Nachos with Homemade Cheese Sauce - Butter With a Side of BreadChicken Nachos with Homemade Cheese Sauce - Butter With a Side of BreadNellie signature
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.

CHICKEN NACHOS WITH HOMEMADE CHEESE SAUCE
 
Prep time
Total time
 
These nachos are made with a creamy homemade cheese sauce that goes perfectly with all of your favorite toppings - no baking required!
Author:
Recipe type: Main Dish
Cuisine: Mexican
Serves: 6-8 servings
Ingredients
Cheese Sauce:
  • 1½ TBSP butter
  • 1 Tbsp cornstarch
  • ½ tsp salt
  • 1 cup milk
  • 2 cups Sargento® Fine Cut Shredded 4 Cheese Mexican
Nachos
  • 7-8 oz tortilla chips (about half of a regular sized bag)
  • 2-3 cups chicken, cooked and shredded
  • black beans, rinsed and drained
  • sliced olives
  • tomatoes, diced
  • jalapenos, de-seeded and diced
  • guacamole
  • sour cream
Instructions
  1. To make the sauce, melt the butter over medium heat in a small saucepan. Add the cornstarch and salt and stir until well combined. Add the milk and stir constantly until boiling. Continue to stir and boil for one minute. Reduce heat to low and add the cheese, stirring until cheese is completely melted. Keep on low heat until ready to add to the nachos.
  2. Heat the chicken, black beans and jalapenos over medium heat in a saucepan until heated through.
  3. Arrange the tortilla chips on a large jelly roll pan. Pour the cheese sauce over the chips, and then add the chicken/bean mixture. Sprinkle the remaining ingredients on top (tomatoes, olives, guacamole, etc) and then serve immediately. Enjoy!

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