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.

⏱ 45 min 🔨 Prep 20min 🔥 Cook 25min 📊 Medium 🍽 10 servings 👁 5
Sheet Pan Chicken Nachos

Ingredients

10 servings

Instructions

  1. 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.
  2. 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.
  3. Preheat the oven to 425°F (220°C) and set two racks in the center of the oven.
  4. 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.
  5. 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.
Chicken & Poultry chicken nachosmexicantex-mex

Nutrition per serving

624kcal

💰 Cost Estimate

Total Ingredients
$1443.00
Per Serving
$144.00/serving
🏠 Savings
~$2886.00 vs buying!
📋 Price Breakdown (68% ingredients detected)
IngredientAmountSubtotal
extra-virgin olive oil 2 tbsp $42.00
yellow onion 1 small $50.00
cloves garlic 2 large $395.00
1 -
minced chipotle peppers in adobo sauce 2 tbsp $132.00
sugar 0.25 tsp -
ground cumin 1 tsp $27.00
dried oregano 0.5 tsp $15.00
salt 0.25 tsp -
shredded cooked chicken 3 cups $264.00
fresh chopped cilantro 0.25 cup $117.00
1 -
7 cups -
grated pecorino Romano cheese 0.6666666666666666 cup $208.00
finely sliced scallions 0.25 cup $76.00
fresh chopped cilantro 0.25 cup $117.00
Guacamole - -
Sour cream - -
Limes wedges - -

*Estimated market prices, may vary by region

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🍳

Sheet Pan Chicken Nachos

Ingredients:
  • 2 tbsp extra-virgin olive oil
  • 1 small yellow onion, (diced)
  • 2 large cloves garlic, (roughly chopped)
  • 1 (8-oz) can tomato sauce
  • 2 tbsp minced chipotle peppers in adobo sauce, (plus 1 tablespoon sauce from can)
  • ¼ tsp sugar
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 3 cups shredded cooked chicken, (from 1 rotisserie chicken)
  • ¼ cup fresh chopped cilantro ((optional))
  • 1 (369-g) bag tortilla chips
  • 7 cups (28 oz) shredded Mexican blend cheese
  • 2/3 cup grated pecorino Romano cheese
  • ¼ cup finely sliced scallions, (from 2 to 3 scallions)
  • ¼ cup fresh chopped cilantro
  • Guacamole
  • Sour cream
  • Limes wedges

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