Name: Sheet Pan Chicken Nachos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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 (369-g) bag tortilla chips; 7 cups (28 oz) shredded Mexican blend cheese; 2/3 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

Nutrition Information

Recipe Image

Sheet pan chicken nachos on a wooden board with a bowl of sauce and lime wedges to the side.

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Nachos for dinner? Always a win. These sheet pan chicken nachos are loaded with saucy pulled chicken and plenty of melty cheese.