Terrific recipe! My only suggestion is to use scoops rather than chips. They are a more manageable bite and stay very neat throughout the whole assembly process (Recipe yields 50 when using scoops). When making to bring to a party, definitely take the 10 minutes to assemble them at your destination.
Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema
Dazeygirl3 Posted: 12/11/10
Shellakers Posted: 12/22/12
This was SO good that I had to make it 2 days in a row! My family loved it and requested it again for this Christmas. I agree with the other comment, definitely use scoops instead of regular tortilla chips and don't make ahead and bring to a party. Make the filling and cream ahead of time but wait to assemble once you've arrived at the party. DELICIOUS!
Prunecake Posted: 04/23/13
This is such a fantastic recipe. I've made it as nacho's, as filling for soft tacos, for a salad...it is very versatile! Love, love it!
TheAspiringChef Posted: 12/08/13
Great recipe. And great suggestion in the other reviews to use scoops; makes it so much easier to assemble. I was generous with the cheese and these were delicious. Another simple recipe that looks really fancy and fun at parties :). Forgot to garnish with cilantro leaf, but still looked and tasted good. See my photo for reference
subie1 Posted: 02/23/14
These were good! I varied the recipe a little by combining the chicken mixture with most of the cheese and putting it in a shallow pan, and topped it with a little reserved cheese. I baked it at 350 degrees for about 10 minutes. It made it easier to transport.
Diizzii Posted: 11/14/13
This recipe makes even better tostada's. The sauce portion is way off in my mind, I usually use an entire can of tomato sauce (and adjust everything to compensate) to allow proper simmering. I add the crema to my pan fried (non stick skillet, plus cooking spray) tostada, top with chicken mixture and shredded lettuce and you have the worlds best tostada!