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sheet pan chicken nachos
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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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Tortillas
Oil Spray
Salt
Beans
Salsa
Chicken
Sharp Cheddar & Pepper Jack Cheese
Jalapeno
Cilantro
Limes
Sour Cream
Garlic & Onion Powder
Taco Sauce
Avocados
Tomatoes
Red Onion
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Start by making the chips. Preheat the oven, slice the corn tortillas and coat them in oil spray and salt.
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Bake them for 4 minutes, flip them, and bake another 2 minutes.
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While the chips are baking, heat the beans and salsa together.
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Top the chips with the bean and salsa mix, spreading evenly.
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Add chicken on top of the beans and spread it across all of the chips.
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Top with cheese and place back in the oven for 3 minutes.
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While the cheese is melting, mix together the cream sauce.
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Top the nachos with onion, tomato, avocados, cilantro, and a drizzle of cream sauce and taco sauce.
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