Mexican Chicken Sheet Pan Nachos

INGREDIENTS

• 1 pound ground chicken (or cooked rotisseri chicken, shredded. see note)
• 1 tsp salt
• 2 tsp chili powder
• 1 tsp paprika
• ¼ tsp black pepper
• ½ tsp cumin
• ½ tsp coriander
• 1 tbsp olive oil
• ⅓ cup black beans
• ⅓ cup pinto beans
• ⅓ cup white beans
• 6 cups tortilla chips
• 1 cup shredded mexican style cheese
• 2 tbsp sliced pickled jalapenos
• 1 cup shredded lettuce
• ½ cup black olives
• ½ cup cherry tomatoes sliced
• 1 avocado sliced
• 2 tbsp red onion sliced
• ½ cup sour cream
• fresh cilantro chopped
• lime slices

INSTRUCTIONS

• Put the ground chicken in a large bowl
• Add the salt, chili powder, paprika, black pepper, cumin and coriander, mix
• Heat olive oil in a medium sized skillet
• Add the chicken, sauté
• While the chicken is cooking, use a wooden spatula to break up the meat, continue to sauté until it is cooked through completely
• Add the black beans, pinto beans and white beans, mix to combine
• Preheat oven to 400°F
• Line a large baking sheet with aluminum foil
• Spread the tortilla chips in an even layer on the baking sheet
• Spoon the ground chicken mixture over the chips
• Sprinkle the cheese evenly over the chips and chicken mixture
• Top with the jalapenos
• Place baking sheet in the oven and bake for 6-8 minutes
• Serve immediately
• Plate the nachos and top with desired toppings – shredded lettuce, black olives, cherry tomatoes, avocado, red onion, sour cream, cilantro and lime juice

NOTES

Note: If using Rotisserie/Shredded Chicken you won’t need to cook it as long on the skillet as it’s already cooked. cook it just long enough to toss in the spices. Add 1 tablespoon water if needed.