Family Night Chicken Nachos

Even the kids will eat these!  Never a complaint when Nachos hit the table..:)

2 tbsp all purpose flour

1 1/2 tsp chili powder

1/2 tsp dried oregano

1 1/2 cups milk

1 clove garlic, minced

2 tbsp tomato paste

1 1/2 cups shredded Monterey Jack, Cheddar or Tex Mex blend cheese, divided

8 0z (250 g) Baked corn tortilla chips or scoops

2 cups shredded cooked chicken

2 tomatoes, chopped

1 sweet red pepper, diced

1 cup corn kernels

light sour cream

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.  Whisk in milk and garlic, bring to a boil over medium heat, whisking constantly.  Reduce heat and boil gently, whisking for about 2 min or until thickened.  Remove from heat; whisk in tomato paste and 1 cup of the cheese.
3. Spread tortilla chips on baking sheet.  Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn; sprinkle with remaining cheese.  Bake for about 10 min or until chicken is hot and cheese is melted.  Serve with sour cream on the side.