Description
These Autumn Harvest Chicken Nachos bring the cozy vibes of a fall charcuterie board right to your oven. Roasted butternut squash, tart cranberries, sweet apples, and savory sage chicken all piled high on crispy tortilla chips—it’s fall on a sheet pan. Perfect for meal prep, weekend gatherings, or just curling up with something seasonal and soul-soothing.
Ingredients
2 cups cooked shredded chicken
1½ cups diced roasted butternut squash
1 apple, thinly sliced
½ cup dried cranberries
1½ cups shredded mozzarella or white cheddar
1 tbsp fresh sage, chopped
1 tbsp olive oil
Salt & pepper to taste
1 bag tortilla chips
Optional toppings: sour cream, pumpkin seeds, hot honey drizzle
Instructions
Preheat oven to 400°F (200°C).
Toss butternut squash in olive oil, salt, pepper, and roast for 20 minutes if not already cooked.
In a bowl, combine chicken with sage and a pinch of salt.
On a sheet pan, layer tortilla chips, followed by chicken, squash, apple slices, cranberries, and cheese.
Bake for 8–10 minutes, until cheese is melted and bubbly.
Finish with extra cranberries, sage, or a drizzle of hot honey if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420/serving
- Sugar: 10g/serving
- Sodium: 480mg/serving
- Fat: 20g/serving
- Carbohydrates: 36g/serving
- Protein: 22g/serving