Tequila Lime Sheet Pan Chicken Nachos

                                                                                                  
32(ish) Tequila Lime Baked Tortilla Chips (recipe HERE ) (you can also use your favorite tortilla chips instead)
6 boneless skinless chicken tenders, cut into small strips
1 (1 ounce) packet taco seasoning (I'm partial to Old El Paso )
1 tablespoon olive oil
1 tablespoon tequila
1 tablespoon lime juice
1/2 cup chopped onion
1/4 cup White Queso (store-bought or recipe HERE )
2 cups shredded Mexican blend cheese
1 cup prepared pico de gallo
1/4 cup fresh chopped cilantro (optional)
Optional additional toppings: black beans, mexi-corn, jalapeños, refried beans, olives, or anything you love!
Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!
 Preheat your oven to 350F
    In a large skillet, heat your oil over medium/high heat
    Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
    Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)
    Arrange the chicken and onion over the chips.
    Drizzle the chips and chicken with the white queso, a little goes a long way. You don't want everything to get soggy.
    Sprinkle everything with the shredded cheese
    Top with the pico and cilantro.
    Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
    Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!
    Enjoy!