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Easy Sheet Pan Chicken Nachos Recipe

Easy Sheet Pan Chicken Nachos Recipe

These easy sheet pan chicken nachos are loaded with seasoned shredded chicken, melty cheese, and fresh toppings. Perfect for game day or a quick weeknight dinner—ready in under 30 minutes with minimal cleanup.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 12 ounces tortilla chips sturdy
  • 3 cups cooked shredded chicken breast rotisserie or leftover
  • 1.5 cups black beans drained and rinsed
  • 1 cup corn kernels canned or frozen, thawed
  • 2 cups shredded Mexican blend cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup red onion finely chopped
  • 1 cup roma tomatoes diced
  • 2 whole jalapeño peppers thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 0.5 cup green onions sliced
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 cup sour cream for serving
  • 1 cup guacamole for serving
  • 1 cup salsa for serving
  • 2 whole limes cut into wedges, for serving
  • 0.5 cup pickled jalapeños optional

Instructions

Preparation Steps

  • Preheat oven to 400 F. Line a rimmed sheet pan with foil and lightly oil or spray it.
  • In a medium bowl, toss the shredded chicken with olive oil, taco seasoning, salt, and pepper until evenly coated.
  • Spread the tortilla chips in an even layer on the prepared pan. Sprinkle half of the Mexican blend cheese over the chips.
  • Scatter the seasoned chicken and black beans evenly over the chips. Add the corn, red onion, jalapeño slices, and diced tomatoes.
  • Top with the remaining Mexican blend cheese and all of the Monterey Jack.
  • Bake for 10 to 12 minutes, until the cheese is fully melted and the chips are crisp around the edges. For extra browning, broil 1 to 2 minutes, watching closely.
  • Remove from the oven and sprinkle with chopped cilantro and green onions. Serve immediately with sour cream, guacamole, salsa, lime wedges, and pickled jalapeños.

Notes

For extra-crispy nachos, build in two layers: chips, cheese, toppings, then repeat. Use sturdy chips to prevent sogginess, and line the pan for easy cleanup.