Sheet Pan Chicken Nachos
Sheet Pan Chicken Nachos are a fun and tasty dish perfect for gatherings, featuring crispy tortilla chips, seasoned chicken, and gooey cheese.
Ingredients
Main Ingredients
- 32 pieces Tortilla Chips Use store-bought or homemade
- 6 pieces boneless skinless chicken tenders Cut into small strips
- 1 ounce taco seasoning Use homemade if preferred
- 1 tablespoon olive oil
- 1 tablespoon tequila Can be replaced with chicken broth or water
- 1 tablespoon lime juice
- ½ cup chopped onion
- ¼ cup White Queso Use homemade if preferred
- 2 cups shredded Mexican blend cheese
- 1 cup pico de gallo Use homemade if preferred
- ¼ cup fresh chopped cilantro Optional
Optional Toppings
- black beans, mexi-corn, jalapenos, refried beans, olives Add any toppings you love!
Garnish Ideas
- sour cream, avocado, guacamole, salsa Use as desired
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken strips to the skillet and toss them in the tequila, taco seasoning, and lime juice. Stir well to combine.
- Cook the chicken until it is fully cooked, about 4-5 minutes. Once done, set it aside.
- Lay the tortilla chips on a large sheet pan or cookie sheet that is sprayed with nonstick spray, spreading them out in a single layer.
- Arrange the cooked chicken and chopped onion over the chips.
- Drizzle the white queso over the chips and chicken, being careful not to soak the chips.
- Sprinkle the shredded cheese on top.
- Add the pico de gallo and chopped cilantro (if using). Feel free to add any extra toppings at this stage.
- Bake in the oven for approximately 10-15 minutes, rotating halfway through, until the cheese is melted and the chips are slightly brown on the edges.
- Remove from the oven and top with your favorite garnishes.
Notes
For best results, serve hot to enjoy the melted cheese. Store leftovers in an airtight container in the refrigerator for up to 2 days.