🧀 Sheet Pan Chicken Nachos

Ingredients

• 🌽4 oz (120 g) tortilla chips
• 🍗1 1/2 cups (7 oz) shredded rotisserie chicken
• 🫘4 oz (120 g), drained canned black beans
• 🧀3/4 cup (3 oz) shredded cheddar cheese
• 🍅1 small (4 oz) tomato
• 🫙2 tbsp (1 oz) pickled jalapeños
• 🧅2 tbsp chopped (1 oz) red onion
• 🥄1/4 cup (60 g) sour cream
• 🌿2 tbsp chopped fresh cilantro

• Recipes with shredded rotisserie chicken
• Recipes with canned black beans
• Recipes with shredded cheddar
• Recipes with tomato
• Recipes with red onion
• Recipes with sour cream
• Recipes with fresh cilantro

How to make it, step by step

1. Preheat the oven to 400 °F (200 °C). Spread the chips on a large sheet pan.
2. Scatter the chicken, drained beans and cheddar over the chips.
3. Bake for 6 to 8 minutes, until the cheese melts.
4. Meanwhile, dice the tomato, finely chop the red onion and chop the cilantro.
5. Top the nachos with the tomato, onion, jalapeños and cilantro and serve with the sour cream.