Sheet Pan Chicken Nachos
THE BEST SHREDDED CHICKEN NACHOS YOU'LL EVER CHEF UP IN THE COMFORT OF YOUR OWN KITCHEN, PERFECT FOR ANY GATHERING OR A DELICIOUS NIGHT IN!
Ingredients:
1 lb. Chicken Breast
1 Can Black Beans
3/4 Bag Tortilla Chips
1 T Olive Oil
1 Small Onion
1/2 Sweet Potato
3 Cloves Fresh Garlic
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
2 Cups Mexican Cheese
Toppings:
Greek Yogurt
Guacamole
Fresh Cilantro
Green Onions
Avocado
Salsa
Limes
Directions:
FOR THE CHICKEN
Place chicken breast in large pot or skillet
Sprinkle salt and pepper over the chick breast
Cover chicken breast with 1 inch of water
Bring skillet to a boil- turn down to a simmer and allow the chicken to reach an internal temperature of 165 degrees, or until no longer pink- continue on to directions below while chicken is cooking.
Remove chicken from skillet and pull apart with fork or mixer.
Preheat the Oven to 425-450 Degrees
Heat an additional skillet with 3 T of Olive Oil
Add in chopped onions, finely chopped sweet potato, and diced garlic cloves- allow to simmer until caramelized- while cooking place foil or parchment paper on sheet pan and layer with tortilla chips and half the cheese.
Add in shredded chicken to skillet with vegetables and brown the outside of the chicken breast- once brown in color, add cumin, garlic powder, salt, chili powder and 3/4 Cup of Water to the pan- allow to simmer until liquid is cooked down.
Fold in the rinsed off black beans and allow the mixture to simmer.
Lay the mixture on top of the tortilla chips once the liquid has thickened
Top with remaining cheese and place in the oven just until the cheese is melted.
Add on your favorite toppings- the greek yogurt, cilantro and jalapeños is a MUST!
