Roasted Chicken Nachos with Green Chili-Cheese Sauce

**long recipe but well worth it!!

4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
½ medium onion, peeled and quartered
2 garlic cloves, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime juiced
1 t toasted cumin seeds
salt
1/4 cup unsalted butter
1/4 cup flour
2 cups chicken stock, at room temperature
4 cups shredded Jack cheese
1 bag salted corn tortilla chips
1 chicken, finely shredded

Bring a pot of water to a boil. Add the tomatillos, jalapenos, onion, and garlic. Simmer for 10-15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in the blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree, taste and season with salt. You should have about 2 cups of the salsa verde.

Make a roux by melting the butter over medium-low heat. Sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2-3 minutes, don’t allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde, remove the green chili cheese sauce from the heat.

Preheat the oven to 350 F. In an oven-proof platter, cover it with a few handfuls of tortilla chips, follow with a portion of shredded chicken, a coating of the cheese sauce, and some of the remaining shredded Jack cheese. Make 3-4 layers of the nachos. Bake the nachos until they are hot and gooey, about 5-10 minutes