Sheet Pan Nachos with Creamy Chicken

WHITE KITCHEN RED WINE

“I made these sheet pan nachos for 30 Minute Monday last week and you all went crazy for them! it's a super easy creamy chicken poured all over crispy nachos with all the toppings you could want. I really love this creamy chicken mix because you could totally put this over enchiladas or wrap it in a taco for a leftover meal!”

-WHITE KITCHEN RED WINE

Chicken

MAIN INGREDIENT

INGREDIENTS:

– 2 chicken breasts diced or shredded and already cooked (use up leftover chicken!) – 1 tablespoon flour – 1 tablespoon butter – 1.5 cups of water OR chicken stock – 2 tsp Better Than Buillion garlic, chicken, or beef flavor If you don't have this use some type of "chicken salt" Trader Joes has a good one! – 1 tablespoon cumin – 1 tablespoon oregano – 1 can diced green chilies – 1/2 cup greek yogurt – 1 bag of tortilla chips – 2 cups shredded cheese – 1 bell pepper chopped – 1/2 cup corn – 1/2 cup black beans – Any additional toppings you like green onion, red onion, reddish, cabbage, jalapeño

Sheet Pan Nachos with Creamy Chicken

Yield

4 Servings

course

Main Course

Time

30 Minutes

cuisine

Mexican

1. In a sauce pan, melt the butter and add the flour. Continuously stir until the flour turns a golden brown.

Directions:

2.  Slowly add in the water or chicken broth and let it bubble until it becomes the consistency of gravy.

Directions:

3. Add in spices, better than buillion, greek yogurt, and chicken. Set aside.

Directions:

4.  To a sheet tray add 1/2 the chips and 1/2 the toppings then repeat with the other 1/2 of chips + toppings.

Directions:

5. Broil this for 2 minutes, don't let it burn!

Directions:

6. Garnish with cilantro and green onion. Serve with salsa, guac, and sour cream!

Directions:

Enjoy!

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