Sheet Pan Chicken Nachos

Name: Sheet Pan Chicken Nachos
Total time: 45 min
Yield: 10 servings
Cuisine: Indonesian
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

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

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

10 servings

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

Steps

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.
Preheat the oven to 425°F (220°C) 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-in (33 x 46-cm) 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.