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Sheet Pan Chicken Nachos | Fed and Fit

Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos

5 mins prepServes 6

These loaded sheet pan nachos are easy, flavorful, and perfect for a fun, family-style dinner or an easy party appetizer! Adobo spiced shredded chicken, beans, and shredded cheese are loaded onto crispy, salty tortilla chips, and then everything is topped with fresh jalapeños, guacamole, sour cream, and cilantro.

6 servings

What you need

shredded chicken

4 cup shredded chicken

adobo sauce

2 tbsp adobo sauce, from a can of chipotles in adobo sauce

lime juice

salt

1 tsp salt

tortilla chips

8 oz tortilla chips

shredded cheddar

2 cup shredded cheddar

shredded cheese

2 cup shredded cheese

pinto beans

1 pinto beans, rinsed

pickled jalapenos

½ cup pickled jalapenos, optional, for garnish

sour cream

½ cup sour cream, optional, for garnish

fresh cilantro

¼ cup fresh cilantro, finely chopped, optional, for garnish

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Instructions


0 Preheat the oven to 375°F. Add the chicken, adobo sauce, lime juice, and salt to a bowl, and toss until evenly combined.
1 Spread the chips out on a rimmed baking sheet, top with the chicken, then layer the beans, and finally, the shredded cheese.
2 Bake for 20 minutes, until the cheese is melty and bubbly.
3 Top with the guacamole, jalapeños, fresh cilantro, sour cream, and/or anything else you like. Enjoy!

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