Sheet Pan Chicken Nachos | Chris F. Nicholson

Ingredients

• 1 (15-ounce) can black beans
• 1 (2.25-ounce) can sliced black olives
• 12 ounces sharp cheddar or Monterey jack cheese, or a combination (3 cups shredded)
• 1 small roma tomato
• 8 medium scallions
• 1 small jalapeño
• 1 pound rotisserie chicken meat (from a 4 to 5-pound chicken)
• 1/2 cup salsa
• 1 (16-ounce) bag restaurant-style tortilla chips
• Sour cream, for serving