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Sheet Pan Chicken Nachos

The chicken pan: taco-spiced chicken seared to 165°F, shredded and tossed with lime, layered over chips with cheddar, black beans, and corn, baked at 400°F and topped fresh after the oven.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1-1.25 pounds)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • Juice of 1 lime
  • 8 ounces sturdy yellow corn tortilla chips about 6 cups
  • 2 cups freshly grated cheddar
  • 1 cup shredded Mexican cheese blend
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 15 ounces corn, drained
  • 2 ripe tomatoes diced
  • 1/2 red onion finely diced
  • 1-2 jalapeños sliced into rings
  • 1 avocado diced
  • 1/2 cup chopped fresh cilantro
  • Sour cream for drizzling and serving

Method
 

  1. Rub the two chicken breasts with the chili powder, cumin, garlic powder, paprika, and salt until evenly coated.
  2. Sear the seasoned breasts in a hot oiled skillet until golden-brown on both sides.
  3. Check the thickest part with an instant-read thermometer — it must read 165°F.
  4. Shred the cooked chicken with two forks while it is still warm.
  5. Squeeze fresh lime juice over the shredded chicken and toss to coat.
  6. Lay a single layer of chips on a parchment-lined pan and sprinkle the first cheese over them.
  7. Scatter the shredded chicken and black beans over the cheese-topped chips.
  8. Cover with the remaining shredded cheese in a thick layer.
  9. Bake at 400°F for 5-10 minutes until the cheese is fully melted and bubbling and the chip edges are golden.
  10. Scatter diced tomato, red onion, avocado, and cilantro over the hot chicken nachos and serve right away.