Sheet Pan Chicken Nachos
Sheet Pan Chicken Nachos are the perfect party appetizer loaded with seasoned shredded chicken, melted cheese, red onions, jalapeños, bacon and more. This party pleaser is topped off with Mexican crema mixed with ranch seasoning and served up hot and ready to enjoy.
Servings 8
Calories 505kcal
Ingredients
- 3 cups shredded chicken, cooked
- ½ bag tortilla chips
- 2 jalapenos sliced
- ½ cup cherry tomatoes quartered
- ½ cup red onion chopped
- ½ cup black olives sliced
- 1 avocado sliced
- 2 slices bacon cooked and crumbled
- ½ cup cilantro chopped
- 1 tsp ranch dressing seasoning packet divided
- ½ tsp taco seasoning
- ¼ cup Mexican crema
- 3 cups shredded cheddar cheese
- 3 cups shredded jack cheese
Instructions
Preheat oven to 350 degrees; lightly spray a rimmed baking sheet with nonstick cooking spray. Add tortilla chips to baking sheet trying not to overlap too much.
In a medium bowl add shredded chicken and season with taco seasoning and ½ tsp ranch seasoning packet. Stir to combine. Mix the shredded cheeses together and place half of the cheese on top of the chips. Spread the shredded chicken evenly on top of the chips and top with remaining cheese. Bake for 10 minutes.
In a small bowl combine: jalapeños, tomatoes, red onion, olives, cilantro, and bacon. Once nachos are done layer evenly over the top. Mix the Crema Mexicana with ½ tsp ranch seasoning packet and drizzle over the top of the nachos. Garnish with sliced avocados and serve warm.
Nutrition
Sodium: 896mg | Calcium: 649mg | Vitamin C: 9.8mg | Vitamin A: 1020IU | Sugar: 1g | Fiber: 2g | Potassium: 379mg | Cholesterol: 130mg | Calories: 505kcal | Saturated Fat: 19g | Fat: 38g | Protein: 34g | Carbohydrates: 5g | Iron: 1.1mg