Chicken Nachos

Ingredients
2 large bag (14 ounces) tortilla chips
Salt, to taste, if using tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups 2% milk
1 cup shredded pepper-Jack cheese
1 can (14.5 ounces) stewed tomatoes with onion and chiles, drained
1 can (4 ounces) chopped green chiles, drained
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 can (15 ounces) black beans, drained and rinsed
2 cups shredded, cooked chicken (about 1 pound)
2 scallions, chopped

Directions
1. If making chips from tortillas, heat oven to 400 degrees F. Cut
each
stack of tortillas into sixths. Spread out 1 package in single layer
onto 2 large sheet pans. Lightly coat with cooking spray. Season
lightly
with salt.

2. Bake at 400 degrees F, 10 to 12 minutes, until browned and crisp,
rotating pans from front to back and switching oven positions.
Transfer
chips to bowl. Repeat with second tortilla package.

3. For cheese sauce, melt butter in medium-size saucepan. Whisk in the
flour until smooth. Gradually whisk in the milk, until smooth. Cook
over
medium-high heat until bubbly and thickened, 3 to 4 minutes. Remove
from
heat. Whisk in cheese until smooth. Stir in tomatoes, chiles, salt and
red pepper.

4. Spread half of chips on ovenproof platter or large pan. Top with
half
the cheese sauce, half the beans and half the chicken. Repeat with
remaining chips, beans and chicken. Cover with remaining sauce.

5. Bake in 400 degree F oven 10 minutes. Cool slightly. Top with
chopped
scallions. Serve warm. Makes 8 servings.


Nutrition facts per serving:
calories: 407
total fat: 16g
saturated fat: 8g
cholesterol: 59mg
sodium: 566mg
carbohydrate: 45g
fiber: 7g
protein: 22g
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