Sheet Pan Chicken Nachos

Perfect for game day or a easy weeknight dinner.

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Ingredients

  • 1 pound of boneless skinless chicken breast

  • 1 pack of chicken taco seasoning

  • 1 jar of salsa

  • One 12oz. bag of Tortilla chips

  • 2 cups of cheese, shredded (cheddar, Monterey jack, pepper jack, or any blend that you like)

    Optional topping ideas:

  • pico de gallo

  • quacamole

  • jalapenos

  • ren onion

  • grilled bell peppers and onions

  • sour cream

  • cilantro

  • thinly sliced radishes

  • black or pinto beans

  • corn

  • salsa

  • black olives

  • chili

  • scallions

Directions

Add the chicken to a slow cooker and sprinkle with the taco seasoning. Pour in the jar of salsa. Cook on low for 6-8 hours until chicken is fully cooked. Shred the chicken and stir to evenly combine with the salsa.

Line a sheet pan with foil or parchment paper. Spread an even layer of tortilla chips on the pan. Add the chicken salsa mixture on top of the chips and sprinkle with the shredded cheese. Place in oven and broil until the cheese is melted and bubbly, about 3-5 minutes, watching carefully so that it doesn’t burn.

Serve immediately, topped with any additional toppings desired.