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.
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.