Butter Chicken Sheet Pan Nachos







- Prep Time 15 mins
- Cook Time 20 mins
- Servings 6
Ingredients
- 2 tbsp (30 mL) canola oil
- 1 red pepper, diced
- 1 jar (375 mL) KFI Butter Chicken Sauce
- 2 cups (500 mL) shredded cooked rotisserie chicken
- 1 1/3 cups (325 mL) canned black beans, drained and rinsed
- 2/3 cup (150 mL) corn kernels
- 1 cup (250 mL) shredded Cheddar cheese
- 1 cup (250 mL) shredded mozzarella cheese
- 1 cup (250 mL) shredded Swiss cheese
- 1 bag (300 g) tortilla chips
- 1/4 cup (60 mL) sour cream
- 1/2 cup (125 mL) chopped tomatoes
- 2 green onions, finely sliced
- 2 tbsp (30 mL) finely chopped fresh cilantro
- 1 jalapeño pepper, thinly sliced (optional)
Instructions
- Preheat oven to 400°F (200°C). Heat oil in large skillet set over medium heat; cook pepper for 3 to 5 minutes or until starting to soften. Stir in KFI Butter Chicken sauce, chicken, black beans and corn; bring to simmer. Cook, stirring frequently, for about 3 minutes or until chicken is heated through.
- Toss together Cheddar, mozzarella and Swiss cheese. Spread half of the tortilla chips on parchment paper–lined baking sheet; scatter half of the chicken mixture and half of the cheese mixture on top. Repeat layers.
- Bake for about 10 minutes or until cheese is melted. Drizzle sour cream over top. Sprinkle with tomatoes, green onions, cilantro, and jalapeño (if using). Serve immediately.