Sheet Pan Chicken Nachos

Nachos for dinner? Always a win. These sheet pan chicken nachos are loaded with saucy pulled chicken and plenty of melty cheese.

Servings:

Prep Time: 20

Cook Time: 25

Total Time: 45

Ingredients

For the Chicken

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 large cloves garlic, roughly chopped
1 (8-oz) can tomato sauce
2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can
¼ teaspoon sugar
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
3 cups shredded cooked chicken, from 1 rotisserie chicken
¼ cup fresh chopped cilantro (optional)

For the Nachos

1 (369-g) bag tortilla chips
7 cups (28 oz) shredded Mexican blend cheese
⅔ cup grated pecorino Romano cheese
¼ cup finely sliced scallions, from 2 to 3 scallions
¼ cup fresh chopped cilantro

For Serving (Optional)

Guacamole
Sour cream
Limes wedges

US Customary - Metric

Instructions

For the Chicken

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.

For the Nachos

Preheat the oven to 425°F (220°C) 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-in (33 x 46-cm) 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.

Notes

The nutritional information does not include the optional ingredients for serving.

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.

Nutrition Information

Per serving (10 appetizer-sized servings)Calories: 624kcalCarbohydrates: 29gProtein: 32gFat: 42gSaturated Fat: 18gCholesterol: 115mgSodium: 677mgFiber: 2gSugar: 3g

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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