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Baked Sheet-Pan Loaded Chicken Nachos

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Appetizer, Side Dish
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

For the Chicken Mixture
  • 2 Tbsp 30 mL extra-virgin olive oil
  • 1 small yellow onion diced
  • 2 large garlic cloves roughly chopped
  • 1 8-ounce/227 g can tomato sauce
  • 2 Tbsp 30 mL minced chipotle peppers in adobo
  • 1 Tbsp 15 mL adobo sauce from the can
  • ¼ tsp granulated sugar
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp fine salt
  • 3 cups shredded fully cooked chicken from approximately 1 rotisserie chicken
  • ¼ cup chopped fresh cilantro optional
For the Nachos
  • 1 13-ounce/369 g bag sturdy corn tortilla chips
  • 7 cups 28 ounces/794 g shredded Mexican cheese blend
  • ⅔ cup 160 mL by volume finely grated Pecorino Romano
  • ¼ cup finely sliced scallions from approximately 2–3 scallions
  • ¼ cup chopped fresh cilantro
For Serving
  • Guacamole quantity as desired
  • Sour cream quantity as desired
  • Lime wedges quantity as desired

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until soft and translucent, about 5 minutes. Reduce the heat if they begin to brown.
  2. Add the tomato sauce, chipotle peppers, adobo sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, reduce the heat to low, and simmer uncovered for approximately 10 minutes.
  3. Stir in the shredded cooked chicken and optional ¼ cup cilantro until evenly combined and warmed.
  4. Preheat the oven to 425°F (220°C). Position two racks near the center.
  5. Arrange the tortilla chips in single, slightly overlapping layers on two rimmed 13 × 18-inch aluminum half-sheet pans.
  6. Divide the warm chicken mixture evenly between the pans. Distribute the Mexican cheese blend and Pecorino Romano evenly over the chicken.
  7. Bake for 5–8 minutes, until the cheese is completely melted and the chicken is thoroughly hot. The exposed chip edges should remain dry and crisp.
  8. Sprinkle with scallions and the remaining ¼ cup cilantro. Serve immediately with guacamole, sour cream, and lime wedges passed separately.