"Sheet pan chicken tacos are great for feeding your friends and family and couldn’t be any easier to make. Rotisserie chicken gets cooked down with Red Gold Tomatoes and some spices to create easy and flavorful chicken that take these nachos to the next level. Top off the nachos with cheese and your favorite toppings and you have a recipe that’s perfect for Cinco de Mayo or any other gathering you might be having over the summer."
Sheet Pan Chicken Tacos
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4-6
Recipe Card
ingredients
Nachos
- 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
ingredients
Toppings
- 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.
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