Chicken Nacho Tacos
This cheesy and comforting recipe combines the rich creaminess of a homemade cheddar cheese sauce with the zesty flavors of green chiles and salsa. Layered into crunchy nacho shells with tender grilled chicken and crisp lettuce and tomatoes, this dish is a delightful fusion of Tex-Mex flavors in every bite. It's a satisfying and flavorful meal that is perfect for a cozy dinner or a casual gathering with loved ones. Enjoy this delicious twist on traditional tacos for a memorable dining experience.
— Constant Cookbook
Ingredients
- 4 tablespoons butter, unsalted
- 1/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups heavy cream
- 1 1/2 cups shredded cheddar cheese
- 4.5 ounces Old El Paso Green Chiles
- 2 tablespoons mild salsa of your choice (I use the Roasted Chipotle Salsa from Trader Joe’s)
- 5.4 ounce box Old El Paso Nacho Cheese Stand n’ Stuff Shells, 10 count
- 20 grilled chicken slices, sliced thinly
- 4 cups thinly sliced romaine lettuce
- 1 cup halved cherry tomatoes
Instructions
- Place butter into a small saucepan over medium heat. Once melted whisk in flour, salt and pepper. Slowly whisk in cream whisking until thickened.
- Stir in cheese until melted. Add green chiles and salsa, stirring to combine. Reduce heat to simmer, stirring often.
- Place taco shells onto a serving plate and fill each shell with 2 slices of grilled chicken. Top with 2 tablespoons of queso then lettuce and tomatoes. Serve immediately.
Yield
10 Servings
Nutrition
- Calories: 481 kcal
- Carbohydrate Content: 16 g
- Protein Content: 28 g
- Fat Content: 34 g
- Saturated Fat Content: 19 g
- Cholesterol Content: 159 mg
- Sodium Content: 501 mg
- Fiber Content: 2 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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