Chicken Nachos
 Sheet Pan Chicken Nachos Nachos for dinner? Always a win. These sheet pan chicken nachos are loaded with saucy pulled chicken and plenty of melty cheese. 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) 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 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 Guacamole Sour cream Limes wedges Instructions For the Chicken Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary. Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro. For the Nachos Preheat the oven to 425°F and set two racks in the center of the oven. Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses. Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately. Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos. Note: The nutritional information does not include the optional ingredients for serving. Preheat the oven to 425°F and set two racks in the center of the oven. Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses. Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately. Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos. Note: The nutritional information does not include the optional ingredients for serving. Nutrition Information Powered by Per serving (10 appetizer-sized servings) Calories: 624 Fat: 42 g Saturated fat: 18 g Carbohydrates: 29 g Sugar: 3 g Fiber: 2 g Protein: 32 g Sodium: 677 mg Cholesterol: 115 mg Per serving (10 appetizer-sized servings) Calories: 624 Fat: 42 g Saturated fat: 18 g Carbohydrates: 29 g Sugar: 3 g Fiber: 2 g Protein: 32 g Sodium: 677 mg Cholesterol: 115 mg