Sheet Pan Verde Chicken Nachos
, 15 min, Serves 4
Crispy tortilla chips layered with shredded chicken, melted Monterey Jack, and finished with a lime crema and fresh jalapeños.
| prepPreheat oven to 425°F / 220°C | |||
| prepSpray a baking sheet with non-stick cooking spray | |||
| 3 tbsp sour cream | Whisk sour cream, lime juice, salt & pepper | Top with crema, cotija & jalapeños | |
| 1 tbsp lime juice | |||
| salt and pepper to taste | |||
| 1 bag tortilla chips | Layer chips, chicken, salsa & Monterey Jack | Bake 425°F / 220°C, 5–10 min until cheese melts | |
| 3 to 4 cups shredded chicken | |||
| 1 jar salsa verde | |||
| 2 cups shredded Monterey Jack cheese | |||
| 1/4 cup cotija cheese | |||
| jalapeños sliced, for garnish | |||
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