Chicken Sheet Pan Nachos
These tasty chicken sheet pan nachos are perfect for when you’re craving Mexican food at the end of a hectic day or while watching the big game!
Equipment
- 1 cookie sheet fitted with parchment
- 1 Knife
- 1 Cutting board
- 1 Strainer
Ingredients
- 1 bag Tortilla Chips
- 1 cooked whole Chicken shredded
- 1 can Black Beans drained
- 1 can Corn drained
- 1/2 onion diced
- 2 tomatoes diced
- 2 avocados diced
- 1 cup cilantro leaves chopped
- 3 cups Monterey Jack Cheese Shredded or to your liking
Instructions
- Preheat oven to 350 degrees
- Pour the bag of the tortilla chips onto the cookie sheet.
- Evenly spread out the chicken on top of the chips.
- Sprinkle the black beans and corn all over the chicken.
- Fully cover the chicken, beans and corn with the cheese.
- Sprinkle the onion and tomatoes and cilantro on top of the cheese.
- Place into the oven for about 10 minutes or until the cheese is melted.
- Once melted, pull out of the oven and let cool for 2 minutes.
Notes
No soggy nachos
You must drain the liquid from both the beans and corn. If you don't, you'll end up with soggy nachos. It's better to use a strainer as opposed to simply draining the liquid out of the can.Variations
Leftover chicken is perfect for your easy-to-make nachos. But, there's nothing that says you can't use ground beef or even spicy sausage instead.Onions
If you're prone to crying when cutting onions, try this. Run cold water over both halves for approximately 30 seconds, before dicing or chopping. No more tears!Cilantro
If you decide to leave the cilantro out of the recipe, for whatever reason, you'll still end up with a chicken sheet pan of yummy nachos.Nutrition
Calories: 721kcalCarbohydrates: 57gProtein: 42gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 109mgSodium: 540mgPotassium: 1999mgFiber: 11gSugar: 3gVitamin A: 2303IUVitamin C: 175mgCalcium: 769mgIron: 15mg
Tried this recipe?Let us know how it was!