Sheet Pan Chicken Nachos Recipes
SHEET PAN CHICKEN NACHOS
Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying - and everyone is happy when you say, "Nachos for dinner!"
Categories Dinner
Time 45m
Yield 10
Number Of Ingredients 19
Steps:
- Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
- Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.
- Preheat the oven to 425°F and set two racks in the center of the oven.
- Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
- Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
- Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
- Note: The nutritional information does not include the optional ingredients for serving.
Nutrition Facts : Calories 624, Fat 42 g, Carbohydrate 29 g, Protein 32 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 677 mg, Cholesterol 115 mg
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