Sheet Pan Chicken Tacos
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Prep time 15mins
Cook time 15mins
Serves or Makes: 4-6
Recipe Card
Nachos
ingredients
- 1 whole rotisserie chicken, shredded
- 1 can Red Gold Petite Diced Tomatoes
- 1 can Tomato Love 2 X More Chiles Diced Tomatoes
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 bag tortilla chips
- 1 cup shredded Monterey jack cheese
- 1 cup shredded sharp cheddar cheese
Toppings
ingredients
- 1 jar of Red Gold Black Bean and Corn Salsa
- 1 thinly sliced jalapeño (or pickled jalapeños)
- 3 green onions, thinly sliced
- 1/4 red onion (or pickled red onions), finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
Method
Step 1
Preheat oven to 350°F degrees.
Step 2
Heat a skillet over medium heat and add Red Gold petite diced tomatoes and Tomato Love 2 x more chiles diced tomatoes along with the shredded rotisserie chicken.
Step 3
Add chili powder, cumin, paprika, salt, and pepper and stir to combine. Cook for 10 minutes. Turn off heat.
Step 4
Add tortilla chips to a parchment lined baking sheet in a single layer.
Step 5
Spoon chicken mixture over top of the tortilla chips in a single layer.
Step 6
Top with both cheeses making sure all nachos have been covered and put into the oven to cook for 10-15 minutes until the cheese has been melted.
Step 7
Top the nachos with Red Gold Black Bean and Corn Salsa and other desired toppings. Serve immediately.