Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos

Crispy corn tortilla chips smothered with beans, chicken and cheese and topped with tomatoes, green onions and ripe olives

Hands On:20 | Total: 20 | Makes: 6 servings (1/6th nachos each)

Ingredients:

  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
  • 1 can (16 oz each) Rosarita® Traditional Refried Beans
  • 1 bag (6 oz each) corn tortilla chips
  • 1 cup shredded cooked rotisserie chicken
  • 1 cup shredded Cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
  • 1/4 cup sliced green onions
  • 1 can (2.25 oz each) sliced ripe olives, drained
  • Sour cream and guacamole, optional

Directions

  1. Preheat oven to 400°F. Reserve 1/2 cup drained tomatoes; set aside. Stir together remaining tomatoes and reserved liquid with beans in medium bowl.
  2. Arrange chips on large baking sheet. Top with bean-tomato mixture and chicken; sprinkle with cheese.
  3. Bake 5 minutes or until cheese melts. Top with reserved tomatoes, green onions and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.

Nutritional Information:

6 servings (1/6th nachos each) Calories 359; Total Fat 18 g(Saturated Fat 6 g); Cholesterol 49 mg; Sodium 848 mg; Carbohydrate 33 g; (Dietary Fiber , Sugars 2 g); Protein 16 g; Percent Daily Values*: Vitamin A %; Vitamin C 5%; Calcium 20%; Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet.


Cook's Tips

Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.

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