Sheet Pan Loaded Chicken Nachos


Slow Cooker Pulled Chicken
2 pounds boneless, skinless chicken breasts
7 ounce can chipotle chiles in adobo sauce, chopped
28 ounce can diced fire roasted tomatoes
4 ounce can mild green chiles
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon oregano
Loaded Nachos
8 ounces of tortilla chips
1 (15.5 ounce) can black beans, drained
2 cups shredded cheddar cheese
shredded lettuce
diced tomatoes
jalapeno slices
avocado slices
sour cream


  1. To make the chicken taco meat, place the chicken breasts in the bottom of your slow cooker. Top the chicken with the chopped chipotle peppers and the adobo sauce. Cook on high for 2 1/2 hours.
  2. Use 2 forks to shred the chicken and return to slow cooker. Add the fire roasted tomatoes, green chiles, garlic, cumin and oregano to the slow cooker. Stir well. Cook on high for an additional 1 1/2 hours, until the liquid has been slightly absorbed by the chicken. Stir again and salt if desired.
  3. Preheat oven to 400 degrees F.
  4. Line a sheet pan with parchment paper. Place the tortilla chips in an even layer on top of the pan. Top the chips with 1 cup of cheese and 1/2 of the beans. Use a slotted spoon to spread shredded chicken on top of the beans. Top the chicken with the remaining cheese and beans. Top the cheese and beans with more chicken.
  5. Place sheet pan in the oven for 5 minutes. Remove the pan from the oven. Top with any desired toppings and serve hot.

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