Sheet Pan Chicken Tinga Nachos
As the roar of the crowd returns and the football season kicks off, there's no better way to celebrate than with a dish built for sharing. These Sheet Pan Chicken Tinga Nachos bring the vibrant, smoky flavors of Puebla's classic chicken tinga to a party-friendly format, layered generously over crisp tortilla chips. It's a satisfying, hands-on centerpiece that keeps everyone fueled and happy through every touchdown.
Ingredients
- 1½ lbsBoneless, skinless chicken thighs, trimmed
- 1 tbspOlive oil
- 1 mediumWhite onion, thinly sliced
- 3 clovesGarlic, minced
- 1 canCanned diced tomatoes, 14.5 oz, undrained
- 2Chipotle peppers in adobo, to 3 peppers, minced, plus 1 tbsp adobo sauce
- 1 tspDried oregano, Mexican if possible
- ½ tspCumin, ground
- ½ cupChicken broth
- ¾ tspSalt, or to taste
- ¼ tspBlack pepper, or to taste
- 12 ozTortilla chips, sturdy restaurant-style
- 2 cupsCheddar cheese, freshly shredded
- 2 cupsMonterey Jack cheese, freshly shredded
- 2 mediumAvocado, diced
- ½ smallRed onion, finely diced
- ¼ cupCilantro, chopped
- 1Jalapeño, thinly sliced (remove seeds for less heat)
- ½ cupSour cream or Mexican crema
- 2Lime wedges
Milk: Cheddar cheese, Monterey Jack cheese, Sour cream or Mexican crema
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Voluntary statements this food qualifies to carry under FDA rules, based on its composition per labeled serving.
No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Prepare the Chicken Tinga: Place chicken thighs in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, reserving 1 cup of cooking liquid. Shred the chicken using two forks and set aside.
- 2
Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced white onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Build the Tinga Sauce: Stir in diced tomatoes (undrained), minced chipotle peppers and adobo sauce, oregano, and cumin. Add the reserved chicken broth. Bring to a simmer, then reduce heat to low and cook for 10 minutes to allow flavors to meld, stirring occasionally.
- 4
Finish Tinga: Carefully transfer the sauce mixture to a blender or food processor (or use an immersion blender directly in the pot) and blend until mostly smooth. Return the sauce to the skillet, add the shredded chicken, salt, and pepper. Stir to combine and simmer gently for 5-10 minutes, allowing the chicken to absorb the sauce. Keep warm.
- 5
Preheat Oven and Prep Sheet Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
- 6
Assemble Nachos: Spread about half of the tortilla chips in a single layer on the prepared baking sheet. Spoon about half of the chicken tinga mixture evenly over the chips, then sprinkle with half of the shredded cheddar and Monterey Jack cheeses. Repeat with the remaining chips, chicken tinga, and cheese, creating a generous second layer.
- 7
Bake: Bake for 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges, and the chips are warmed through. Keep a close eye on them to prevent burning.
- 8
Garnish and Serve: Carefully remove the sheet pan from the oven. Top generously with diced avocado, finely diced red onion, chopped cilantro, and jalapeño slices. Dollop with sour cream or Mexican crema. Serve immediately with lime wedges on the side.
Chef's notes
- Make Ahead: The chicken tinga can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before assembling the nachos.
- Crispier Chips: For extra crispy nachos, briefly toast the tortilla chips on a baking sheet at 350°F (175°C) for 5-7 minutes before adding toppings. This helps prevent them from getting soggy under the rich tinga sauce.
- Spice Level Adjustment: For more heat, add an extra chipotle pepper to the sauce. For less, use only one pepper and reduce the adobo sauce. A pinch of cayenne pepper can also boost the spice.
- Vegetarian Option: To make this vegetarian, substitute the chicken tinga with seasoned black beans or a hearty mushroom and bell pepper mixture sautéed in a similar smoky tomato sauce.
Personalized nutrition
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