20 Minute Sheet Pan Chicken Nachos
Ingredients
The nachos
-
30–40
pieces
tortilla chips
-
8
oz
shredded Mexican cheese
-
2
cups
shredded rotisserie chicken
-
½
cup
low sodium black beans, drained and rinsed
-
½
cup
no salt no sugar sweet corn
-
⅓
cup
diced red onion
-
1
piece
jalapeno, sliced
-
1
piece
avocado, sliced
-
1
piece
roma tomato, diced
Cilantro Lime Crema
-
⅓
cup
plain Greek yogurt
-
½
teaspoon
cumin
-
½
teaspoon
garlic powder
-
½
cup
fresh cilantro
-
1
piece
lime, juiced
Instructions
- Preheat the oven to 450 degrees F.
- Prepare the Cilantro Lime Crema by blending Greek yogurt, cumin, garlic powder, cilantro, and lime juice until smooth.
- Line a baking sheet with tin foil or parchment paper and spray with cooking spray.
- Spread the tortilla chips evenly on the baking sheet.
- Sprinkle ⅓ cup of cheese over the chips, then add black beans, corn, red onion, and shredded rotisserie chicken.
- Top with the remaining cheese.
- Bake in the oven for 10-15 minutes until the cheese is melted and the chips are slightly browned.
- Remove from the oven and top with sliced jalapenos, roma tomato, avocado, and drizzle with the cilantro lime crema.
- Serve immediately.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
400mg
Cholesterol
40mg
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