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Make these Chicken Sheet Pan Nachos for dinner tonight! There won’t be an empty plate at the dinner table when you do…
We make nachos all the time – I mean ALL the time. Mostly the kids want what they call “cheesy chips” which is really just what it sounds like. Tortilla chips with melted cheese. They’d eat that every day when they come home from school if they could. Or for dinner too, they’d eat it all the time.
So when we made these Chicken Sheet Pan Nachos they asked if they could just have the plain cheesy chips…nope. Not this time. This time your having NACHOS. Like the real kind.
And surprise, surprise…they loved them.
The best part about these nachos is marinated chicken – we marinated our chicken first using Stubb’s Citrus & Onion Chicken Marinade and then roasted it in the oven.
Totally worth the extra step, I’ve got to tell you. I was shredding chicken, then eating chicken, and shredding…and eating. The boys kept running up and stealing some which was fine because I made a ton. If I’m making Chicken Sheet Pan Nachos, I’m loading on the toppings.
After you marinate and roast the chicken, shred it into bite sized pieces and get ready to make the nachos.
Pile on about a half a bag of the tortilla chips, then the chicken, then cheese, then chicken and cheese again.
Then into the oven it goes.
The “fresh” toppings go on after the cheese and chicken bake so you get that hot and cold bite all in one, the best part if you ask me.
When the cheese is melted pull the nachos out of the oven and load on all the toppings you want – tomatoes, olives, scallions, fresh jalapeños…you name it. It’s going on these nachos.
Look at all that chicken – I mean there’s tons on these Chicken Sheet Pan Nachos, just as there should be.
Once I get my share then maybe I let the kids come to the table.
- 1 lb. boneless, skinless chicken
- 1 bottle Stubb’s Citrus & Onion Chicken Marinade
- 1 16 oz. bag tortilla chips
- 4 cups shredded cheddar cheese
- 2 bunches scallions, chopped
- 2 pints grape tomatoes, quartered
- 6 jalapenos, sliced
- 2 cans (2.25 oz) black olives, sliced
- cilantro leaves for garnish
- Pour the Stubb’s Citrus and Onion Marinade over the chicken in a glass dish for at least an hour, or up to three.
- Preheat the oven to 400 degrees.
- Place the chicken directly on a sheet pan that’s been coated in cooking spray.
- Roast in the oven for 35 minutes, flipping over once during cooking time, until the chicken is white and cooked through.
- Remove to a large bowl and let cool slightly, then shred into bite sized pieces.
- On a clean sheet pan, lay out a layer of tortilla chips (about half the bag) and cover with a layer of the shredded chicken.
- Add 2 cups of cheese and another layer of chicken and place into the oven.
- Bake for 8 minutes until the cheese is melted and remove from the oven.
- Add on the fresh toppings and serve.
- You’ll have enough for a second sheet pan of nachos too!
This recipe makes 2 sheet pans full of nachos, so divide the fresh ingredients in half so you have enough for both!