I love this recipe because its a simple sheet pan dinner that can be ready from start to finish in about 15 minutes. It uses the chicken from my Smoky Pulled Chicken Tacos. When I make that recipe, we always have leftover meat, so I freeze it. It’s perfect for a quick meal.
Here’s how easy this meal is. Spread out tortilla chips on a sheet pan. Warm the leftover meat in the microwave and layer it on top of the chips. If you don’t have a batch of pulled chicken in the freezer, you can substitute shredded rotisserie chicken.
Add ranch style beans and shredded cheese.
Bake in a 350 degree oven for about 8-10 minutes, until the cheese is melted. Serve with your favorite nacho toppings! Shredded lettuce, chopped tomatoes, jalapeños, guacamole, salsa, sour cream, and espinaca are my favorite toppings. I typically set out the toppings in little bowls and let everyone top their nachos with what they like!
Smoky Pulled Chicken Sheet Pan Nachos
Ingredients
Tortilla chips
1 can Ranch Style beans
1 cup shredded cheddar cheese (or your favorite cheese blend)
2 cups Smoky Pulled Chicken (or shredded rotisserie chicken)
For topping:
Shredded lettuce
Chopped tomatoes
Chopped jalapeños
Guacamole
Sour Cream
Salsa
Espinaca
Cilantro