Easy Recipes

Sheet-Pan Green Chile Chicken Nachos

What’s better than a tray of nachos? Four cheese chicken nachos! Don’t worry, though, a couple cans of chopped green chiles cut the richness of all that cheese. (Not that we’re complaining.)

Ingredients

12 oz. restaurant-style tortilla chips
2 c. shredded rotisserie chicken
2 (4-oz.) cans chopped green chiles
8 oz. sharp cheddar, grated
8 oz. Monterey Jack, grated
10 oz. queso fresco, crumbled
1/4 c. grated cotija cheese
1/4 red onion, thinly sliced
6 radishes, thinly sliced
1 avocado, pitted and chopped
2 jalapeños or serrano chiles, thinly sliced
1/2 c. chopped fresh cilantro
Hot sauce, for serving

Directions

Step 1
Preheat oven to 450°F and line a large rimmed baking sheet with foil. Arrange half the chips in a single layer on the baking sheet. Top with half the chicken, half the chiles, half the cheddar, Monterey Jack, and queso fresco. Top with remaining chips, chicken, chiles, cheddar, Monterey Jack, and queso fresco.

Step 2
Bake until cheese is evenly melted and chips start to brown on the exposed edges, 5 to 7 minutes. Sprinkle with cotija and top with onion, radishes, avocado, jalapeño, cilantro, and hot sauce.