Sheet Pan Chicken Chili Nachos
What You Will Need
Ingredients
- 2 bags tortilla chips
- 2 cups black beans
- 2 cups mild salsa
- 2 cups corn
- 1 lb. pre-cooked shredded chicken
- 4 cups shredded mexican cheese
Seasoning
- ½ cup crumbled cotija, for topping
- ⅛ cup fresh chopped cilantro, for topping
Dressing
- 2 Tbsp. Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce
- dollop of sour cream for topping
Made with
Lee Kum Kee products
How to make it
Preheat oven to 350ºF. Line or grease a large baking tray.
Lay one layer of chips and top with black beans, salsa, corn and shredded chicken. Add shredded cheese. Do this 3 times to make layers.
Place into the oven and bake for 10 minutes until the cheese is nice and melted.
Top with Lee Kum Kee Lime Cilantro Flavored Hoisin sauce, crumbled cotija cheese, chopped cilantro, and a dollop of sour cream for serving.
