Sheet Pan Chicken Nachos

Indulgent and flavorful nachos topped with shredded chicken, melted cheese, and zesty toppings perfect for gatherings or cozy family nights.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Mexican

Calories: 600

Ingredients Method Notes

Ingredients

Base ingredients

2 tablespoons extra-virgin olive oil This oil brings a rich, fruity flavor that enhances the overall taste.
1 small yellow onion, diced Adds sweetness and depth to the nacho base.
2 large cloves garlic, roughly chopped Infuses a warm aroma and a hint of pungency.
1 (8-oz) can tomato sauce Juicy and tangy, it creates a luscious base for the nachos.
2 tablespoons minced chipotle peppers in adobo sauce These peppers introduce a smoky heat that elevates the flavor profile.
1 tablespoon sauce from can
¼ teaspoon sugar Balances the acidity of the tomato sauce.
1 teaspoon ground cumin Provides earthy notes that enhance the dish immensely.
½ teaspoon dried oregano Adds a hint of herbal freshness.
¼ teaspoon salt Essential for flavor enhancement.
3 cups shredded cooked chicken Preferably from 1 rotisserie chicken, offers protein and makes the dish hearty.

Toppings

¼ cup fresh chopped cilantro (optional) Brightens the flavors with its fresh essence.
1 (369-g) bag tortilla chips The crispy canvas for all the delicious toppings.
7 cups shredded Mexican blend cheese The star of the show, creating that gooey, melty goodness.
⅔ cup grated pecorino Romano cheese Adds a tangy kick and richness.
¼ cup finely sliced scallions Offers a crunchy and sharp contrast.
¼ cup fresh chopped cilantro For added freshness and color.
Guacamole A creamy, cool topping that’s perfect for dipping.
Sour cream Adds a luscious creaminess that complements the spice.
Lime wedges The perfect citrus pop that brightens each bite.

Method

Preparation of Base

Heat the olive oil in a large pan over medium heat. Add the diced onion and roughly chopped garlic. Stir frequently for about 5 minutes until they soften and become translucent.

Create the Sauce

Add the tomato sauce, minced chipotle peppers and sauce, sugar, ground cumin, dried oregano, and salt. Stir the mixture, bringing it to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 10 minutes, stirring occasionally.
Mix in the shredded chicken and cilantro.

Preheat Oven

Preheat your oven to 425°F (220°C).

Assemble the Nachos

Arrange the tortilla chips in a single layer on two 13 x 18-inch baking sheets, ensuring they overlap slightly. Spread the chicken mix evenly across the chips, ensuring each one gets a generous amount of sauce. Top with a mix of shredded Mexican blend cheese and grated pecorino Romano cheese.

Bake

Place the baking sheets in the oven and bake for about 5 to 8 minutes, or until the cheese is completely melted and bubbly.

Finish and Serve

Once out of the oven, sprinkle finely sliced scallions and fresh cilantro on top. Serve immediately with bowls of guacamole, sour cream, and lime wedges.

Notes

For more spice, feel free to add additional chipotle peppers. For an even crispier base, bake the tortilla chips before adding toppings. Experiment with different cheese blends for unique flavors.