Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken
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Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken
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These Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken are the perfect Game Day food! Get everything you need at Walmart and serve them with not one, but TWO easy sauce options for dipping the cheesy, loaded nachos in before devouring!
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Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 1 24 ounce salsa verde Pace® brand jar
- 1 ranch seasoning packet
- 1/2 teaspoon cumin
- 1/2 cup sour cream optional
Sheet Pan Ultimate Nachos
- 1 tortilla chip large bag
- 1 refried black beans large can
- chicken see above, with salsa verde ranch seasoning
- 1 black beans drained and rinsed, whole, canned
- 6 cups Monterey jack cheese shredded blend
- 6 cups cheddar cheese shredded blend
- 4 green onions chopped
- 4 Roma tomato diced
- 1-2 jalapeños thinly sliced
- cilantro chopped, handful
Creamy Avocado Salsa Verde
- 1 cup salsa verde Pace® brand
- 1-2 avocado ripe
Instructions
- Combine the chicken, Pace® Salsa Verde, packet of Ranch seasoning, and cumin in a slow cooker. Cook for 3-4 hours on high heat or 5-6 hours on low heat. If using frozen chicken, add an extra hour to the cooking time. When chicken is done, shred with two forks.
- Heat oven to 400°F. Line 2 large baking sheets with foil.
- Arrange tortilla chips in a single layer on each pan. Drop small dollops of refried beans over the chips, then top with the shredded chicken and black beans, dividing evenly between each pan. Sprinkle 3 cups of the shredded cheese over each sheet pan of nachos, then bake in the oven until the cheese is melted and bubbling, about 8 to 10 minutes. You may have to do this in batches if your oven can’t hold both sheet pans at once.
- Remove nachos from the oven and top with the green onions, tomatoes, jalapenos, and cilantro, sprinkling them evenly over top of each pan of nachos. Serve immediately with Pace® Picante sauce and Creamy Avocado Salsa Verde.
- To make the Creamy Avocado Salsa Verde, simply combine 1 cup of Pace® Salsa Verde in a food processor or blender with 1 large or 2 small ripe avocados and blend until smooth.
Notes
- This makes a LOT of nachos which is great for a crowd. But if you are having a smaller gathering, just divide the recipe in half. Although I would still make a full-size batch of the Salsa Verde Ranch Chicken and just save the leftovers for tacos or enchiladas or quesadillas later in the week.
- This makes a LOT of nachos which is great for a crowd. But if you are having a smaller gathering, just divide the recipe in half. Although I would still make a full-size batch of the Salsa Verde Ranch Chicken and just save the leftovers for tacos or enchiladas or quesadillas later in the week.
Nutrition Information
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Calories
379kcal
(19%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
87mg
(29%)
Sodium
825mg
(34%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 87mg | 29% |
| Sodium | 825mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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