Name: Sheet Pan Chicken Nachos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: Mexican, Tex-Mex
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, diced; 2 large cloves garlic, roughly chopped; 1 (8-oz) can tomato sauce; 2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can; ¼ teaspoon sugar; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon salt; 3 cups shredded cooked chicken, from 1 rotisserie chicken; ¼ cup fresh chopped cilantro (optional); 1 (13-oz) bag tortilla chips; 7 cups (28 oz) shredded Mexican blend cheese; &frac23; cup grated pecorino Romano cheese; ¼ cup finely sliced scallions, from 2 to 3 scallions; ¼ cup fresh chopped cilantro; Guacamole; Sour cream; Limes wedges

Sheet Pan Chicken Nachos

Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying – and everyone is happy when you say, “Nachos for dinner!”

Servings: 10

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

For the Chicken

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 large cloves garlic, roughly chopped
1 (8-oz) can tomato sauce
2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can
¼ teaspoon sugar
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
3 cups shredded cooked chicken, from 1 rotisserie chicken
¼ cup fresh chopped cilantro (optional)

For the Nachos

1 (13-oz) bag tortilla chips
7 cups (28 oz) shredded Mexican blend cheese
⅔ cup grated pecorino Romano cheese
¼ cup finely sliced scallions, from 2 to 3 scallions
¼ cup fresh chopped cilantro

For Serving (Optional)

Guacamole
Sour cream
Limes wedges

Instructions

For the Chicken

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

For the Nachos

Preheat the oven to 425°F and set two racks in the center of the oven.
Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
Note: The nutritional information does not include the optional ingredients for serving.

Nutrition Information

Per serving (10 appetizer-sized servings)
Calories: 624
Fat: 42 g
Saturated fat: 18 g
Carbohydrates: 29 g
Sugar: 3 g
Fiber: 2 g
Protein: 32 g
Sodium: 677 mg
Cholesterol: 115 mg