Chicken Nachos

• 2 tablespoons all-purpose flour
• 1 12 teaspoons chili powder
• 12 teaspoon dried oregano
• 1 12 cups milk
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 1 12 cups monterey jack cheese or 1 12 cups tex-mex cheese, shredded, divided
• 8 ounces baked corn tortilla chips (or Scoops)
• 2 cups cooked chicken, shredded
• 2 tomatoes, chopped
• 1 sweet red pepper, diced
• 1 cup corn kernel (optional)
• light sour cream, for serving

1. Preheat oven to 425F Butter a large rimmed baking sheet or line with parchment paper.
2. In a small saucepan, combine flour, chili powder and oregano.
3. Whisk in milk and garlic; bring to a boil over medium heat, whisking constantly.
4. Reduce heat and boil gently, whisking for about 2 minutes or until thickened.
5. Remove from heat; whisk in tomato paste and 1 cup of cheese.
6. Spread tortilla chips on baking sheet.
7. Drizzle sauce over chips and top with chicken, tomatoes, red pepper and corn, if using; sprinkle with remaining cheese.
8. Bake for about 10 minutes or until chicken is hot and cheese is melted.
9. Serve with sour cream on the side.

flour, chili powder, oregano, milk, garlic, tomato paste, cheese, corn tortilla, chicken, tomatoes, sweet red pepper, corn kernel, light sour cream

Taken from www.food.com/recipe/chicken-nachos-407728 (may not work)