Roast Chicken-Chipotle Nachos With Cilantro-Avocado Crema

• 3 cups shredded rotisserie-cooked chicken
• 14 cup chopped green onion
• 1 tablespoon olive oil
• 12 teaspoon cumin
• 12 teaspoon dried oregano
• 2 cups chipotle chiles, chopped
• 2 tablespoons tomato paste
• 1 tablespoon white wine, of choice
• 24 corn tortilla chips
• 1 12 cups shredded monterey jack pepper cheese
• 13 cup finely diced avocado
• fresh cilantro leaves
• 2 tablespoons sour cream or 2 tablespoons plain yogurt
• 2 teaspoons lime juice
• 2 teaspoons milk
• 12 teaspoon salt

1. In a 2 1/2 to 3 quart pan over medium high heat frequently stir onion in olive oil until onion begins to brown 4 to 7 minutes.
2. Add cumin and oregano stir until fragrant bout 30 seconds.
3. Add chiles, tomato paste, white wine, and 1/2 cup water,bring to a boil, then reduce heat and simmer gently, stirring often, to blend favors about 5 minutes.
4. Add chicken and stir until hot.
5. Meanwhile arrange tortilla chips in a single layer in a 12 by 17 inch pan (preferably glass).
6. Sprinkle equal portions of cheese on each chip and spoon chicken mixture on top.
7. Bake in a 450 degree regular oven until cheese begins to bubble about 3 minutes.
8. With a spatula, carefully transfer tortilla chips to a platter.
9. Top each with cilantro avocado crema.
10. Mix all left over ingredients to make the cilantro avocado crema, except the sour cream/ yogurt.
11. Add last to chips and top each with a cilantro leaf.

shredded rotisserie, green onion, olive oil, cumin, oregano, chipotle chiles, tomato paste, white wine, corn tortilla chips, pepper cheese, avocado, cilantro, sour cream, lime juice, milk, salt

Taken from www.food.com/recipe/roast-chicken-chipotle-nachos-with-cilantro-avocado-crema-219178 (may not work)