Recipes

Tequila Lime Sheet Pan Chicken Nachos

Tequila Lime Sheet Pan Chicken Nachos

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Tequila Lime Sheet Pan Chicken Nachos

Throwing an impressive Cinco de Mayo party does not have to be difficult or stressful. These Tequila Lime Sheet Pan Chicken Nachos can not only feed a crowd, but they are so easy to make. Let the chicken cook in the crock pot while you get your party decorations up, and then assemble the nachos right before you are ready to serve. These hearty nachos can be an appetizer for a big crowd or a meal in itself for a smaller group.

The cilantro and lime combination is an incredibly refreshing taste, which is why these nachos pair perfectly with Corona Extra, a refreshing beer that is perfect for a spring party. Add a lime wedge to your beer and you have a match made in heaven. Don’t spend your party time running around. Throw these nachos on the table, grab a bottle of Corona Extra, and enjoy your carefree party.

Tequila Lime Sheet Pan Chicken Nachos

What You’ll Need for Tequila Lime Sheet Pan Chicken Nachos

For the chicken:
4 lbs boneless skinless chicken breasts
1/2 C dark tequila
Zest of 1 lime
Juice of 4 limes, divided
1 jalapeno, seeds removed, finely chopped
1 C red onion, chopped
2 cloves garlic, minced
1/4 C extra-virgin olive oil
1 T chili powder
2 tsp ground cumin
2 tsp salt
1 tsp black pepper

For the nachos:
Blue corn tortilla chips
Yellow corn tortilla chips
1 (15-ounce) can black beans, drained and rinsed
1-1/2 C shredded Mexican style blend cheese
1 Roma tomato, diced
1/4 C diced red onion
1 avocado
Cotija cheese, crumbled
Cilantro
Sour cream

Tequila Lime Sheet Pan Chicken Nachos

How to Make Tequila Lime Sheet Pan Chicken Nachos

For the chicken:
Combine all of the ingredients, reserving one lime for later, in a 5- or 6-quart crock pot.
Cook on low for 6-8 hours or on high for 3 1/2 to 4 hours.
Remove the chicken, shred with two forks then stir back into the sauce. (The chicken will soak up most of the sauce.)
Squeeze the remaining lime over the chicken and stir to combine.

Assemble the nachos:
Preheat oven to 400 degrees F. Coat a sheet pan with nonstick cooking spray.
Place a layer of blue and yellow tortilla chips on the pan.
Layer the chicken, beans, shredded cheese, red onion, and tomato.
Bake until heated through and cheese has melted, about 5-6 minutes.
Top with sour cream, cilantro, avocado and crumbled Cotija cheese to your liking.

Tequila Lime Sheet Pan Chicken Nachos

Fun tip: I mixed lime juice with the sour cream to make it thinner, and put it in a squeeze bottle so I could distribute it evenly on the nachos.

Tequila Lime Sheet Pan Chicken Nachos

Have leftover chicken? It freezes great. Just put the extra shredded chicken into a freezer bag.

Tequila Lime Sheet Pan Chicken Nachos will definitely leave you and your guests satisfied. Celebrate Cinco de Mayo this year with this delicious recipe and the crisp, clean flavor of Corona Extra.

Tequila Lime Sheet Pan Chicken Nachos

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Tequila Lime Sheet Pan Chicken Nachos

Ingredients

For the chicken:

  • 4 lbs boneless skinless chicken breasts
  • 1/2 C dark tequila
  • Zest of 1 lime
  • Juice of 4 limes divided
  • 1 jalapeno seeds removed, finely chopped
  • 1 C red onion chopped
  • 2 cloves garlic minced
  • 1/4 C extra-virgin olive oil
  • 1 T chili powder
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp black pepper

For the nachos:

  • Blue corn tortilla chips
  • Yellow corn tortilla chips
  • 1 15-ounce can black beans, drained and rinsed
  • 1-1/2 C shredded Mexican style blend cheese
  • 1 Roma tomato diced
  • 1/4 C diced red onion
  • 1 avocado
  • Cotija cheese crumbled
  • Cilantro
  • Sour cream

Instructions

For the chicken:

  • Combine all of the ingredients, reserving one lime for later, in a 5- or 6-quart crock pot.
  • Cook on low for 6-8 hours or on high for 3 1/2 to 4 hours.
  • Remove the chicken, shred with two forks then stir back into the sauce. (The chicken will soak up most of the sauce.)
  • Squeeze the remaining lime over the chicken and stir to combine.

Assemble the nachos:

  • Preheat oven to 400 degrees F. Coat a sheet pan with nonstick cooking spray.
  • Place a layer of blue and yellow tortilla chips on the pan.
  • Layer the chicken, beans, shredded cheese, red onion, and tomato.
  • Bake until heated through and cheese has melted, about 5-6 minutes.
  • Top with sour cream, cilantro, avocado and crumbled Cotija cheese to your liking.

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Tequila Lime Sheet Pan Chicken Nachos

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2 Comments

  • Reply
    Keto Chicken Florentine in a Skillet Recipe | Low Carb Chicken Dinner
    April 13, 2018 at 11:10 pm

    […] Tequila Lime Sheet Pan Chicken Nachos […]

  • Reply
    Dana Rodriguez
    May 4, 2018 at 12:16 pm

    This looks so good. I think I am going to make this tomorrow! Thanks for the recipe!

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