Sheet Pan Chicken Tacos
15 minutes
Prep Time
15 minutes
Cook Time
6
Servings
“Sheet pan chicken tacos are great for feeding your friends and family and couldn’t be any easier to make. Rotisserie chicken gets cooked down with Red Gold Tomatoes and some spices to create easy and flavorful chicken that take these nachos to the next level. Top off the nachos with cheese and your favorite toppings and you have a recipe that’s perfect for Cinco de Mayo or any other gathering you might be having over the summer.” @mydiaryofus @thefeedfeed
Ingredients
1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz
1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz
- 1 shredded whole rotisserie chicken
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 bag tortilla chips
- 1 cup Monterey Jack cheese, shredded
- 1 cup sharp cheddar cheese, shredded
1 jar Red Gold® Black Bean & Corn Salsa 15.5 oz
- 1 jalapeno, thinly sliced (or pickled)
- 3 green onions, thinly sliced
- 1/4 red onion, finely chopped (or pickled)
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
Instructions
Step one
Preheat oven to 350°F.
Step two
Heat a skillet over medium heat and add Red Gold Petite Diced Tomatoes and Red Gold Original Diced Tomatoes + Green Chilies, along with the shredded rotisserie chicken.
Step three
Add chili powder, cumin, paprika, salt and pepper and stir to combine. Cook for 10 minutes, turn off heat.
Step four
Add tortilla chips to a parchment lined baking sheet in a single layer. Spoon chicken mixture over top of the tortilla chips in a single layer.
Step five
Top with both cheeses making sure all nachos have been covered and put into the oven to cook for 10-15 minutes until the cheese has melted.
Step six
Top the nachos with Red Gold Black Bean & Corn Salsa and other desired toppings. Serve immediately.
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