Sheet Pan Nachos With Chicken
These Sheet Pan Nachos with chicken are loaded with black beans, gooey cheese, and all your favorite toppings.
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Ingredients
- 2-3 cups cooked chicken, chopped or shredded
- ½ cup salsa
- 1 teaspoon taco seasoning
- 8 ounces thick tortilla chips, about 6 large handfuls
- 15 ounce can black beans, rinsed and drained
- 1 ½ cups shredded cheese, Cheddar or Mexican mix
- Chopped Roma tomato, chopped onions, avocado, chopped cilantro, for topping
Instructions
Prep:
- Preheat the oven to 350F and position the top oven rack in the middle of the oven. Line a sheet pan with parchment paper.
- In a medium bowl, combine the cooked chicken with the salsa and taco seasoning. Toss until the chicken is coated well. If using leftover chicken breasts or thighs, chop the chicken into small pieces. If using rotisserie, shred it or chop it.
Assemble the nachos:
- Spread the tortilla chips on the parchment paper. Sprinkle half of the shredded cheese over the tortillas. Distribute the chicken and black beans over the cheese layer. Then, distribute the remaining shredded cheese over the nachos.
Melt 'em:
- Place the sheet pan in the preheated oven and bake for 10 to 12 minutes, until the cheese is melty and the chicken is warm. Remove the tray from the oven.
Serve:
- Top with your favorite fresh toppings, such as chopped Roma tomatoes, red onions, diced avocado, chopped cilantro, and sour cream.
- Enjoy the nachos from the baking sheet, or gently lift the parchment paper and slide a wooden board big enough to hold the nachos underneath.
Nutrition
Serving: 1 serving | Calories: 354kcal | Carbohydrates: 44g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 782mg | Potassium: 503mg | Fiber: 7g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 3mg
