Sheet Pan Chicken Nachos
An easy, delicious, weeknight-friendly meal with minimal prep? Yes, please!
Equipment
Ingredients
- 4 – 5 cups cooked shredded chicken (from 1 1/2 pounds oven-baked boneless skinless chicken breasts)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- salt and pepper
- 24 ounces your favorite jarred marinara sauce
- 12 ounces tortilla chips
- 2 cups shredded monterey jack cheese
- fresh chopped cilantro
- Sour cream, salsa, diced green peppers, sliced olives, halved grape tomatoes, lime, black beans, for serving
Instructions
- Turn the oven to broil and line a sheet pan with tin foil.
- Place the chicken, chili powder and cumin in a ziploc bag. Mix to coat with the spices, then season with salt and pepper to taste.
- Heat the sauce in a medium saucepan till just simmering – add the chicken and cook till warmed through. Remove from heat and set aside.
- Spread half the tortilla chips onto your prepared baking sheet. Top with half the chicken mixture, followed by half the cheese. Repeat. Run under the broiler for a few minutes (watching carefully), till the cheese is melty and bubbly. Sprinkle with chopped cilantro and serve with assorted sides if desired.
Notes
- If you don't want to prepare the baked chicken breasts you can use a rotisserie chicken instead.
- You can substitute a packet of taco seasoning for the chili powder and cumin.
- You can substitute any cheese you like (cheddar, mozzarella) for the monterey jack.
Nutrition
Serving: 1gCalories: 787kcalCarbohydrates: 68gProtein: 46gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 123mgSodium: 1573mgPotassium: 1152mgFiber: 8gSugar: 7gVitamin A: 1510IUVitamin C: 13mgCalcium: 549mgIron: 4mg
did you make this recipe?tag @sherisilver on instagram!