Sheet Pan Loaded Chicken Nachos
These Sheet Pan Loaded Chicken Nachos are perfect for a quick and easy dinner any night of the week, but are especially fun for a finger food Friday!
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Servings: 4 - 6 servings
Ingredients
- 2 chicken breasts, trimmed of fat
- 1/2 bag tortilla chips
- 2 cups shredded cheese (cheddar, Monterrey Jack, pepper jack, etc.)
- 15 oz black beans (drained and rinsed)
- 1 lg avocado, peel and pit removed, sliced or chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cilantro leaves
- 1 lg jalapeno, sliced
- sour cream and/or hot sauce for topping, optional
Instructions
- Preheat oven to 350 degrees F.
- To make shredded chicken: spray the bottom of your instant pot* insert with cooking spray.
- Add chicken to instant pot, sprinkle with salt and pepper, and add 1/4 cup of water or chicken broth to the bottom. Seal cover, make sure vent spout is closed, and cook on high pressure for 15-17 minutes. Allow to depressurize for 5 minutes before releasing valve. Use two forks to shred chicken (or add to stand mixer with paddle attachment and shred that way.)
- Cover the bottom of a large baking sheet wiht tortilla chips. You want them close together, but not overlapping.
- Top with shredded chicken and black beans, then cover generously with shredded cheese. Bake for 10-15 minutes or until cheese is melted and bubbly.
- Remove from oven and top with avocado slices, tomatoes, cilantro, and jalapeno slices, then drizzle with sour cream and hot sauce, if desired. Serve immediately!
Notes
Other topping ideas: green onions, black olives, guacamole, refried beans or anything else you love on your nachos!
*You can alternately cook your chicken in a slow cooker, with 1/2 cup of liquid, on low for 4-5 hours, or on high for about 2 hours. Follow remaining instructions as they are.
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