Easy Sheet Pan Chicken Nachos made with crispy tortilla chips topped with seasoned ground chicken, beans, shredded Mexican style cheese and loaded with your favorite nacho toppings.
1poundground chickenor cooked rotisseri chicken, shredded (see note)
1teaspoonsalt
2teaspoonschili powder
1teaspoonpaprika
¼teaspoonblack pepper
½teaspooncumin
½teaspooncoriander
1tablespoonolive oil
⅓cupblack beans
⅓cuppinto beans
⅓cupwhite beans
6cupstortilla chips
1cupshredded mexican style cheese
2tablespoonspickled jalapeñossliced
1cupshredded lettuce
½cupblack olives
½cupcherry tomatoessliced
1avocadosliced
2tablespoonsred onionsliced
½cupsour cream
fresh cilantrochopped
lime slices
Instructions
Place the ground chicken in a large bowl.
1 pound ground chicken
Add the salt, chili powder, paprika, black pepper, cumin, and coriander, mix.
1 teaspoon salt, 2 teaspoons chili powder, 1 teaspoon paprika, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon coriander
Heat olive oil in a medium sized skillet.
1 tablespoon olive oil
Add the chicken, sauté.
While the chicken is cooking, use a wooden spatula to break up the meat. Continue to sauté until it is cooked through completely.
Add the black beans, pinto beans, and white beans, mix to combine.
⅓ cup black beans, ⅓ cup pinto beans, ⅓ cup white beans
Preheat oven to 400°F.
Line a large baking sheet with aluminum foil.
Spread the tortilla chips in an even layer on the baking sheet.
6 cups tortilla chips
Spoon the ground chicken mixture over the chips.
Sprinkle the cheese evenly over the chips and chicken mixture.
1 cup shredded mexican style cheese
Top with the jalapenos.
2 tablespoons pickled jalapeños
Place baking sheet in the oven and bake for 6-8 minutes.
Serve immediately.
Plate the nachos and top with desired toppings - shredded lettuce, black olives, cherry tomatoes, avocado, red onion, sour cream, cilantro and lime juice.
1 cup shredded lettuce, ½ cup black olives, ½ cup cherry tomatoes, 1 avocado, 2 tablespoons red onion, ½ cup sour cream, fresh cilantro, lime slices
Video
Notes
If using pre-cooked rotisserie/shredded Chicken, you won't need to cook it as long on the skillet. Cook it just long enough to warm and toss in the spices. Add 1 tablespoon water if needed.
Storage: Store cooked chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store nachos toppings separately, and assemble fresh to serve.