Sheet Pan Chicken Nachos
User Reviews
5.0
9 reviews
Excellent
Sheet Pan Chicken Nachos
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Simple Sheet Pan Chicken Nachos - These nachos are layered with a refried bean mix, grilled chicken fajita meat, two kinds of cheese, a generous amount of toppings, and finished with a creamy lime sauce.
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Ingredients
- 16 thin corn tortillas
- Avocado oil spray
- coarse kosher salt
- 10.5 oz can refried beans
- 1/2 cup salsa
- 8 oz chicken fajita meat pre-cooked and sliced
- 4 oz sharp cheddar cheese shredded
- 4 oz pepper jack cheese shredded
- 1 Jalapeño sliced (seeded if you like less heat)
- 1/2 cup cilantro chopped
- Zest and juice of 1 lime
- 1/2 cup sour cream or nonfat Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup taco sauce
- 1/2 of an avocado diced
- 1/2 cup tomatoes diced
- 1/2 cup red onion diced
- optional: lime wedges for serving
Instructions
- Preheat the oven to 450°F.
- Cut each corn tortilla into 8 triangles.
- Line a baking sheet with parchment paper and spray with avocado oil (this will make sure the bottom sides of the tortillas have oil without having to spray and flip).
- Lay corn tortillas on parchment paper in one layer making sure none overlap.
- Spray corn tortillas with avocado oil spray.
- Sprinkle with coarse kosher salt.
- Bake in the oven for 4 minutes. Flip and bake for an additional 2-3 minutes. Remove from the oven. Turn the oven down to 400°F.
- While chips are baking, add your refried beans to a saucepan over medium heat. Add salsa to refried beans. Once heated through, remove from heat and set aside.
- Heat your chicken fajita meat depending on what you have on hand. You can make it fresh, or use pre-cooked/frozen fajita meat. Be sure it’s cooked and heated through.
- Once chips are done, spread the refried beans evenly over all chips.
- Top the bean coated chips with chicken fajita meat.
- Sprinkle the sharp cheddar cheese and pepper jack cheese evenly over the top of the nachos.
- Place back in the oven for 3 minutes or until cheeses are melted.
- While cheese is melting, mix together lime, sour cream (or nonfat greek yogurt), lime juice, garlic powder, and onion powder.
- Drizzle creamy lime sauce and taco sauce across cooked nachos.
- Top nachos with chopped red onion, chopped tomato, avocados, cilantro, and an extra squeeze of lime.
Nutrition Information
Show Details
Serving
1/12th of recipe
Calories
241kcal
(12%)
Carbohydrates
26g
(9%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Trans Fat
0g
Cholesterol
32mg
(11%)
Sodium
513mg
(21%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1/12th of recipe | |
| Calories | 241kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 513mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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