Simple Sheet Pan Chicken Nachos

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 you'll need for Simple Sheet Pan Chicken Nachos

• thin corn tortillas
• avocado oil spray
• coarse kosher salt
• refried beans
• salsa
• chicken fajita meat
• sharp cheddar cheese
• pepper jack cheese
• jalapeno
• cilantro
• limes
• sour cream (or nonfat Greek yogurt)
• garlic powder
• onion powder
• taco sauce
• avocados
• tomatoes
• red onion
• optional: lime wedges for serving

how to make simple sheet pan chicken nachos

• 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.

tips & tricks

• Don't make these in advance. Your chips will get soggy. You can make all of the components in advance, but the assembly needs to happen right before serving.
• If your tortilla chips don't seem crispy when you take them out, don't worry. Let them cool and they should become crispy. Don't put them back in the oven, they will likely burn.
• I find that coarse kosher salt gives the best flavor to the chips. You could technically use regular salt, but I don't feel like it flavors them the same way.

Alterations for picky eaters

• Use the beans they like best. If they don't like refried, you could use pinto or black beans.
• Use the type of protein they like best. If they prefer shredded chicken, no chicken, or even ground beef, use that instead.
• Omit the toppings they don't like.
• Serve the sauces on the side.

Alterations to lower calories or WW points

• Use Mission Extra Thin Corn Tortillas - they are less points and less calories
• Use fat free refried beans - the calories will be lower than the full fat beans
• Use boneless skinless chicken breast fajita meat instead of dark meat/thighs
• Use reduced fat cheeses
• Load up on the veggie toppings!
• Use nonfat Greek yogurt for the creamy lime sauce

You may also like

• Green Chile Queso Blanco
• Jalapeno Artichoke Dip
• Homemade Salsa

Simple Sheet Pan Chicken Nachos

Kara - Sweetly Splendid

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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Prep Time 15 mins

Cook Time 3 mins

Course Appetizer

Cuisine American

Servings 12 servings

Calories 241 kcal

Protein 14 g

Ingredients

  

1x2x3x4x

• 16 thin corn tortillas
• avocado oil spray
• coarse kosher salt
• 10.5 oz can refried beans
• ½ cup salsa
• 8 oz chicken fajita meat pre-cooked and sliced
• 4 oz sharp cheddar cheese shredded
• 4 oz pepper jack cheese shredded
• 1 jalapeno sliced (seeded if you like less heat)
• ½ cup cilantro chopped
• zest and juice of 1 lime
• ½ cup sour cream or nonfat Greek yogurt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup taco sauce
• ½ of an avocado diced
• ½ cup tomatoes diced
• ½ 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

Nutrition Facts

Simple Sheet Pan Chicken Nachos

Serving Size

 

1 /12th of recipe

Amount per Serving

Calories

241

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0

g

Polyunsaturated Fat

 

2

g

Cholesterol

 

32

mg

11

%

Sodium

 

513

mg

22

%

Carbohydrates

 

26

g

9

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

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