Shredded Chicken Sheet Pan Nachos

mains recipes Nov 05, 2019

If you’ve checked out the blog or peeked at my Instagram lately, you can probably tell that I’ve been craving Mexican food a lot, but what’s new really? Between my Chili Lime Soup, Loaded Chicken Quesadilla and Shredded Chicken Tacos, I basically have been existing on an exclusive Siete Foods diet, and I’m VERY okay with that.

So why stop now?! Sam and I found ourselves watching football last weekend, and I threw together this easy, healthy spin on a game day classic. Plus, it’s the best way to take your Taco Tuesday up a notch!

I used my Crockpot Shredded Chicken for the protein in these nachos, and the rest was a breeze. I likewise finally bit the bullet and purchased an Instant Pot, so once I perfect a shredded chicken recipe using that, I’ll be sure to share as well. If you’re looking for a less time-consuming option, feel free to use a picked rotisserie chicken instead.

For added color and nutrition (and as a way to trick Sam into eating tomatoes), I roasted up some classic fajita vegetables. Simply add your veggies, chicken, shredded cheese (I used dairy free), Siete Foods Cashew Queso and Sprouted Bean Dip on top of a layer of Siete Foods Grain Free Tortilla Chips.

You can easily swap for your favorite brands, but I love Siete for their nutritious ingredients and real-deal flavor! Plus, their products are gluten-free, dairy-free, vegan, paleo and so on to cater to everyone’s dietary needs without compromising taste.

Allow the nachos to get nice and melty in the oven before topping with red onion, sliced avocado and fresh cilantro. And the best part? You can go ahead and enjoy this goodness right off the pan  .

Whether you’re looking to spice up your Taco Tuesday or make a game day spread for the whole crew, these easy, flavorful loaded nachos will leave you wanting more!


 YIELDS2 Servings
  •  2  bags (5 oz each) Siete Foods Grain Free Tortilla Chips
  •  2 cups Crockpot Shredded Chicken
  •  1 cup shredded cheese (regular or dairy free)
  •  1 cup Siete Foods Sprouted Bean Dip, warmed
  •  1 cup Siete Foods Cashew Queso, warmed
  •  2 cups roasted or satuéed fajita vegetables (I used cherry tomatoes and bell peppers)
  •  ½ cup red onion, minced
  •  ¼ cup fresh cilantro, chopped
  •  1  large avocado, diced


Preheat oven to 400 degrees.
Spread a layer of chips on a baking sheet. Cover with chicken, beans, shredded cheese, queso and cooked vegetables.
Cook until the cheese has melted and chips are golden brown, about 6-8 minutes.
Top with red onion, cilantro and avocado.




The latest goods, right in your inbox.

Drop your email below to receive weekly wellness tips, health hacks, recipe inspiration & more!

We hate SPAM. We will never sell your information, for any reason.







health coaching



privacy policy

terms & conditions

© 2023 Goodness with G | Web Designer | Brand Designer