Description
These Alabama White Sauce Chicken Sheet Pan Nachos are easy to make, taste delicious and can be made regular, paleo or keto/low carb for the ultimate game day recipe.
Ingredients
Scale
- 2 chicken breasts (boneless skinless OR 2 cups already cooked chicken (can be breasts or thighs))
- 1/2–3/4 cup Lillie’s Q Alabama White Sauce (plus more for topping)
- Chips (See notes for regular, paleo and keto options)
- Cheese (I used chihuahua, other good options would be Monterey Jack, cheddar or a Mexican cheese blend)
- 1/2 cup black beans (optional, I didn’t use any)
Favorite toppings of choice
- Pictured: pickled red onions (green onions, cilantro)
- Other topping ideas: avocado (crema, sour cream, jalapeños, olives, diced cabbage, pimentos)
Instructions
- Preheat oven to 425 degrees.
To Make Chicken:
- If you need to cook the chicken, simply season with salt and pepper. Add in a skillet or on the grill and cook until it reaches 165° internal
To put together Nachos:
- Once chicken is cooked (or if it’s already donmix together with Alabama White Sauce, using 1/2-3/4 cup depending on how saucy you want it. Set aside.
- Layer chips in a single layer on a sheet pan and top with cheese and chicken plus beans (if using). You can continue to add layers, if desired.
- Put in oven for 5-10 minutes until cheese is melted. You can broil for an extra 3-5 minutes for the cheese to get golden brown and bubbly, if desired.
- Once out of the oven, top with your favorite toppings. I used pickled red onions, green onions, cilantro and more Alabama white sauce.
Notes
For the chicken, this is a great time to use up some leftover chicken that doesn’t have a ton of seasoning. A rotisserie chicken would work well, as would shredded chicken or any other chicken you have.