Chicken Nachos
Fast and kid approved, sheet pan chicken nachos are a delicious way to feed your family - you'll love this quick rotisserie chicken meal!
Prep Time15 minutes mins
Cook Time3 minutes mins
Course: dinner
Cuisine: Mexican
Keyword: chicken nachos
Servings: 6 servings
- 4 cups diced rotisserie chicken or other pre-cooked chicken
- 1/3 cup lime juice
- 2 tbsp water
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Nacho Toppings
- Tortilla chips to cover sheet pan
- shredded cheese as desired
- tomatoes as desired
- jalapenos as desired
- cilantro as desired
- green onions as desired
- sour cream as desired
- guacamole as desired
- beans as desired
- lime juice as desired
- salsa as desired
Preheat the oven to 350° F.
In a medium sized bowl, whisk the lime juice, water, garlic powder, paprika, chili powder, salt and black pepper together.
Add the cooked, diced chicken and stir to coat. Set aside.
Line a sheet pan with parchment paper. Top the parchment paper with a layer of tortilla chips.
Add shredded cheese to the top of the chips.
Evenly distribute the shredded chicken onto the chips.
Top with more cheese and any other toppings you’d like to be heated through (Like beans).
Bake at 350° for 5-10 minutes or until the chicken is heated through and the cheese is melted.
Remove from the oven and top with additional toppings and enjoy!
Calories: 6kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 197mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg