Last Updated on January 13, 2022 by Kathryn Donangelo
These incredibly easy Sheet Pan Chicken Nachos are the ultimate loaded baked nachos recipe! A layer of crispy tortilla chips is baked with shredded cheese, tender chicken, and black beans. Topped with favorite nacho toppings and is a crowd-pleaser!
PIN Sheet Pan Chicken Nachos to try later!
EASY BAKED NACHOS
Do you ever just get a craving that you can’t ignore? That’s how I feel about these crispy sheet pan Chicken Nachos. The perfect balance of fresh, protein, easy, and delicious, these baked nachos are everything nachos should be and also make the best sheet pan dinner recipe or appetizer!
These loaded Chicken Nachos are simple and great for whenever you want to enjoy a meal that is casual, fun, and versatile at home with the family.
Ideal for game nights, holidays (hello, Cinco de Mayo,) birthdays, and more, these mouthwatering nachos will satisfy that desire for everyone’s fave: cheesy nachos that are the perfect level of crispiness.
We love to go all out whenever we make these nachos. We usually serve this recipe in all kinds of different ways depending on what is in the refrigerator. Some of our favorite recipes to pair with these nachos include this Black Bean and Corn Salsa, 30 Minute Taco Soup, and Taco Lettuce Wraps, and Cheese Enchiladas.
INGREDIENTS
Chips: I like to use restaurant-style tortilla chips because they are the perfect sizes to top with delicious toppings! Use your favorite kind of tortilla chips if you would like!
Cheese: Shredded cheese allows these nachos to be perfectly cheesy and full of savoriness. I like to use a Mexican-style blend of shredded cheese because I just love the flavors mixed with these baked nachos!
Chicken: Need to use up some leftover cooked chicken from the refrigerator? You can use the rest of your rotisserie chicken, baked chicken thighs, or breasts and shred the chicken over the chips.
Black Beans: Canned black beans are easy to use and give these loaded nachos extra protein and fiber which makes them healthier than most! If using dried black beans, then you will need to cook ½ cup of black beans with water until they are soft.
Red Onion: Crispy and fresh red onion gives these nachos a tasty rich aromatic flavor that makes them stand out from the rest!
Serving Suggestions
Pico de Gallo: Make your own pico de gallo (my recipe is super easy) to serve atop these nachos or use your favorite storebought product. Both options are delicious and give these nachos an explosion of fresh flavors.
Guacamole: Creamy guacamole is a classic nacho topping idea! If you want to go all out with these nachos, then you will want to add the avocado! Be sure to try my easy recipe!
Sour Cream: Top these nachos with dollops of smooth sour cream to bring all of the flavors together. Sour cream is a must for nachos!
Green Chiles: If you like your nachos a little spicy, then you’ll like these chiles. Of course, you can leave the chiles off for nonspicy versions!
Sliced Jalapeños: You can use either fresh or canned jalapeńos. Leave this ingredient out if you want your nachos to be plain without heat.
Green Onions: Fresh green onions provide extra flavors to this recipe which makes it extra delicious!
Lime Wedges: Squeezed lemon juice gives these nachos a hint of zest and citrus that is perfect and so good. I definitely recommend adding the lime!
HOW TO MAKE SHEET PAN NACHOS WITH CHICKEN
STEP ONE: First, be sure to preheat the oven to 400 degrees F and prepare a baking sheet with nonstick cooking spray or parchment paper. Next, spread an even layer of tortilla chips onto the baking sheet and top the chips with shredded cheese, cooked chicken, drained and rinsed black beans, and diced red onion.
STEP TWO: Bake the nachos in the preheated oven for ten minutes until all of the cheese has melted and the sides of the nachos begin to brown a little bit. You want them to be crispy!
STEP THREE: Carefully, remove the nachos from the oven. Just before serving, top the nachos with fresh pico de gallo, sour cream, green chiles, jalapeńos, green onions, and lime wedges.
Enjoy and dig in!
VARIATIONS SHEET NACHOS
- For vegetarian nachos, omit the chicken and serve with extra black beans instead.
- Make vegan nachos by using your favorite dairy-free cheeses, sour cream, and omitting the chicken.
- Instead of black beans, use garbanzo beans, refined beans, or kidney beans.
- In place of chicken, top the chips with cooked beef, fish, shrimp, or pork.
- Prepare grilled chicken nachos by using grilled chicken.
- Use Dorito chips instead of plain tortilla chips.
- Top the nachos with extra veggies like roasted sweet potatoes, squash, carrots, bell peppers, cilantro, etc.
TIPS FOR ONE PAN NACHOS
- Top these nachos with any of your favorite ingredients. There are so many options!
- If using plain shredded chicken, be sure to season it with taco seasoning, salt, and pepper.
- Use any kind of blend of shredded cheeses.
- Drizzle the nachos with queso for extra cheesiness.
- I don’t recommend baking these loaded nachos ahead of time because the longer they sit with the toppings, the softer the chips get.
- Enjoy these chicken nachos as an appetizer, main course, side dish, or simple snack.
STORING THE LEFTOVERS
I recommend eating these nachos right away or soon after because the chips will lose their crisp.
Store the leftovers in an airtight container in the refrigerator for up to three days.
In order to enjoy the chips like before, the leftover nachos will have to be reheated in the oven so they can get crispy and cheesy again.
MORE DELICIOUS CHICKEN RECIPES
- Sheet Pan Chicken and Veggies
- Spicy Chicken and Cheese Enchiladas
- Easy Chicken Fajitas
- White Chicken Chili
- Cilantro Lime Chicken
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Sheet Pan Chicken Nachos
Ingredients
- 1 12 ounce bag tortilla chips- Restaurant style
- 2 cups shredded cheddar cheese; Mexican blend
- 1 ½ - 2 cups shredded chicken (I used a rotisserie chicken)
- 1 15 ounce can black beans; rinsed and drained
- ¼ cup red onions; diced
Toppings:
- pico de Gallo or salsa
- guacamole
- sour cream
- green chiles
- sliced jalapeños
- green onion; sliced
- lime; for serving
Instructions
- Preheat oven to 400 degrees F. Lightly spray a baking sheet (make sure it has sides) with nonstick cooking spray. Evenly spread the chips on the baking sheet and sprinkle the top with shredded cheese, shredded chicken, black beans and red onions. Bake for 10 minutes or until cheese has melted and the edges of the chips are starting to turn brown.
- Just before serving, top the nachos with dollops of pico de Gallo, guacamole sour cream, green chiles, sliced jalapeños green onions and lime wedges. Enjoy!
- *You can top these nachos with any of your favorites! The possibilities are endless!
Notes
- Top these nachos with any of your favorite ingredients. There are so many options!
- If using plain shredded chicken, be sure to season it with taco seasoning, salt, and pepper.
- Use any kind of blend of shredded cheeses.
- Drizzle the nachos with queso for extra cheesiness.
- I don't recommend baking these loaded nachos ahead of time because the longer they sit with the toppings, the softer the chips get.
- Enjoy these chicken nachos as an appetizer, main course, side dish, or simple snack.
Oh wow! Such a fantastic idea for feeding a crowd. I absolutely love all those flavors and how easily everything comes together.
Thank you, Tara! I hope you get a chance to try these nachos 🙂
Such a visually appealing pan of food! It’s been a long time since I’ve made nachos at home. Going to try your recipe soon!
Thank you and I hope you love them!
this sounds so good!
Thanks, Jess!
Pinned to make for family this weekend! It looks brilliant! Thank you.
Enjoy these nachos!
These nachos are perfect for leftover rotisserie chicken and they make such a fun and tasty casual dinner. Thanks for sharing.
Thank you so much, Colleen!