Sheet Pan Chicken Tacos
Prep time 15mins
Cook time 15mins
Serves or Makes: 4-6

Recipe Card



  • 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



  • 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


  • 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.