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Sheet Pan Chicken Nachos

Name: Sheet Pan Chicken Nachos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: For the Chicken:; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, diced; 2 large cloves garlic, roughly chopped; 1 (8-oz) can tomato sauce; 2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can; ¼ teaspoon sugar; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon salt; 3 cups shredded cooked chicken, from 1 rotisserie chicken; ¼ cup fresh chopped cilantro (optional); For the Nachos:; 1 (13-oz) bag tortilla chips; 7 cups (28 oz) shredded Mexican blend cheese; ⅔ cup grated pecorino Romano cheese; ¼ cup finely sliced scallions, from 2 to 3 scallions; ¼ cup fresh chopped cilantro; For Serving (Optional):; Guacamole; Sour cream; Limes wedges

Prep 20m

Cook 25m

Total 45m

This sheet pan chicken nachos recipe features shredded chicken cooked in a flavorful tomato and chipotle sauce, then layered onto tortilla chips with plenty of cheese. Topped with cilantro and scallions, this dish is perfect for sharing and can be customized with guacamole, sour cream, and lime wedges.