Sheet Pan Chicken Nachos
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 bag (6 oz each) corn tortilla chips
1 cup shredded cooked rotisserie chicken
1 cup shredded Cheddar and Monterey Jack cheese blend (1 cup = 4 oz)
1/4 cup sliced green onions
1 can (2.25 oz each) sliced ripe olives, drained
Sour cream and guacamole, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 198 mg | 20% |
Carbohydrate | 33 g | 11% |
Cholesterol | 49 mg | 16% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 11% |
Calories | 359 kcal | 18% |
Sodium | 848 mg | 35% |
Protein | 16 g | 32% |
Saturated Fat | 6 g | 28% |
Sugars | 2 g | 0 |
Vitamin C | 3 mg | 5% |
Preheat oven to 400°F. Reserve 1/2 cup drained tomatoes; set aside. Stir together remaining tomatoes and reserved liquid with beans in medium bowl.
Arrange chips on large baking sheet. Top with bean-tomato mixture and chicken; sprinkle with cheese.
Bake 5 minutes or until cheese melts. Top with reserved tomatoes, green onions and olives. Garnish with sour cream and guacamole, if desired. Serve immediately.
Make nachos without the chicken for a meatless version, or replace the chicken with seasoned ground beef.
Sheet Pan Chicken Nachos