a sheet pan filled with pulled chicken-topped tortilla chips that are garnished with cheese, salsa, avocado, and fresh vegetables

Chipotle Pulled-Chicken Nachos with Avocado & Lime Cream

Total Time
45 min
30 min
15 min
Party or movie night food doesn’t get much better or fun than these cheesy sheet pan nachos. Here, this ooey and gooey Mexican classic gets a flavor boost from tons of fresh veggies, pickled jalapeños, and seasoned chicken breast. For simplicity and ease, serve them straight of out of the pan and to make clean-up effortless line the baking sheet with either aluminum foil or parchment paper before assembling them. You can use rotisserie chicken from the deli or any leftover chicken you may have in the refrigerator that needs to be used up. Serve with lime wedges, if desired.


Cooked boneless skinless chicken breast

2 cup(s), chopped, coarsely shredded

Canned tomato sauce

8 oz

Ground cumin

1 tsp

Chili powder

1 tsp, chipotle variety

Cayenne pepper

1 pinch(es)

Light sour cream

¼ cup(s)

Fresh lime juice

1 Tbsp

Cooking spray

4 spray(s)

Tortilla chips

30 chip(s)

Reduced fat cheddar cheese

¾ cup(s), shredded, sharp variety

Salsa sauce

¾ cup(s)


½ medium, diced

Red bell pepper

1 small, diced


¼ cup(s), chopped, chopped

Pickled jalapeno peppers

¼ cup(s), chopped, sliced


¼ cup(s), chopped


  1. Combine chicken, tomato sauce, cumin, chili powder and cayenne pepper in a small saucepan; heat over medium heat until bubbly.
  2. Stir together sour cream and lime juice; set aside.
  3. Preheat broiler. Coat a large rimmed sheet pan with cooking spray.
  4. Arrange chips on prepared pan in an even layer; top evenly with chicken mixture and cheese. Heat under broiler until cheese melts, 3-4 minutes (should be 6 inches away from broiler).
  5. Drizzle sour cream mixture and salsa over top; sprinkle evenly with avocado, red pepper, scallion, pickled jalapenos and cilantro. Serve immediately.
  6. Serving size: 5 topped chips (about 1 1/4 c)