Sheet Pan Chicken Nachos
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 5-6 handfulls tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 3.8 oz. can sliced black olives
  • 2 cups shredded chicken
  • ½ cup sour cream
  • 2 roma tomatoes, chopped
  • ½ large red onion, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • ½ cup chopped cilantro
  • 2 limes
  • 2 avocados
  • ½ tsp. cumin
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a large, rimmed sheet pan with aluminum foil and top with tortilla chips.
  3. Alternate handfuls of cheese and chicken on top of the chips
  4. While the oven is preheating, make pico de gallo and guacamole, although these can easily be made ahead of time too.
  5. For the pico de gallo, in a small bowl combine tomatoes, half of the chopped red onion, half of the cilantro, jalapeño, juice of one lime, and salt and pepper to taste.
  6. For the guacamole, mash the avocados in a small bowl. Add the other half of the red onion and cilantro, cumin, juice of one lime, and salt and pepper to taste.
  7. Bake nachos for 8-10 minutes until cheese is melted.
  8. Top with olives and sour cream, serve immediately with pico de gallo and guacamole.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sheet-pan-chicken-nachos/