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1
Bring a pot of water to boil.
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2
Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft.
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3
Drain, cool slightly and put them in a blender.
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4
Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt.
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5
You should have about 2 cups of this salsa verde. Put to one side.
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6
Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken.
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7
Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce.
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8
Stir in the prepared salsa verde until incorporated and remove from the heat.
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9
Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine.
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10
To build these awesome nachos: Preheat oven to 350u00b0.
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11
Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese.
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12
Make 3 or 4 layers of the nachos.
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13
Bake until they are all hot and gooey, about 5 to 10 minutes.
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14
Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.
