Salsa Chicken Sheet Pan Nachos

This recipe by is the perfect Super Bowl dinner or snack (depending on whether you are watching with a crowd or your husband and son). The salsa chicken made enough for 2 sheet pans full of nachos, with some to spare for leftovers.

Last year, I tried to make the recipe “healthier” by using cauliflower crumble for the meat. No wonder my notation on the recipe print-out was merely “good.” This year I used the chicken salsa, which is super easy, but tweaked it to make it taste more like pulled pork. This time the nachos were devoured and I changed my notation to “big hit!”

Here’s what you’ll need…

  • Crock pot
  • 2 pounds of boneless, skinless chicken thighs
  • A jar of salsa (I used Tostitos Mango Salsa)
  • Packet of taco seasoning (I used 2 tbsp of adobo seasoning, which I had googled a recipe for and pre-mixed for another recipe)
  • Parchment Paper
  • Approximately 1 bag of tortilla chips (I used gluten free Farm Boy ones, which is a grocery brand in my area. Healthy Home Help recommends Siete Foods grain-free tortilla chips.)
  • Shredded cheese (I used about 2 cups of a cheddar mozzarella blend)
  • Bell peppers (I used one red pepper)
  • More salsa for garnish
  • Avocado
  • Small tub of sour cream

In the morning, put chicken, salsa and seasoning in a crock pot and cook on low for 6 hours.

A half hour before the Super Bowl, preheat oven to 375 F., line two sheet pans with parchment paper and scatter tortilla chips liberally onto the pans. Layer on the chicken salsa, chopped bell peppers and cheese.

Bake, one sheet at a time, in the oven for 10 minutes.

Serve with salsa, diced avocado and sour cream. Prepare to be worshipped by the Super Bowl watchers!

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