Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos

Servings: 6 | Prep & Cook: 30 minutes

Ingredients

• 3 cups shredded Mexican-seasoned chicken (pre-cooked)
• 12 oz tortilla chips
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Mexican style cheese
• ½ cup queso
• 1 tomato, diced
• 2 Tbsp sour cream
• 2 Tbsp chopped fresh cilantro
• Optional toppings: onions, guacamole, jalapeños, salsa

Directions

1. Preheat your oven to 375°F and line a large sheet pan with parchment paper.
2. Spread tortilla chips in an even layer across the sheet pan, slightly overlapping to create a good base.
3. Evenly distribute the shredded Mexican seasoned chicken over the chips.
4. Scatter the drained and rinsed black beans across the chicken layer.
5. Drizzle the queso over everything, then sprinkle with shredded Mexican cheese.
6. Bake at 375°F for 10 minutes, or until the cheese is fully melted and bubbly.
7. Remove from oven and immediately top with diced tomatoes, sour cream, salsa, more queso, cilantro, or other toppings of your choice.
8. Serve immediately while hot and cheese is melted.

Prep Tips

• Cook chicken in crockpot ahead then shred and portion for this meal
• Load up with whatever toppings your family loves
• Leftover nacho toppings make great taco filling the next day