Sheet Pan Chicken Nachos
Let me tell you about the absolute magic that is sheet pan chicken nachos! 🌮✨
Picture this: a big pan piled high with crispy tortilla chips, yummy chicken, melty cheese, and all the fixin’s. The kind of nachos that when you pull a chip off the pan that bubbly golden cheese is stretching all the way to your mouth.
Now if that doesn't get your tastebuds tingling I don't know what will???
The best part? It’s all made on one pan—easy peasy, no mess, and perfect for sharing. Just plop that pan in the middle of the table, grab a handful, and dig in! Whether it’s game day, movie night, or just a Tuesday that needs a little extra joy, these nachos will have you coming back for more! 😋
🍴Menu Tip: You can find this recipe in our One Pot Plan Pack!
Ingredients
- tortilla chips
- 1 rotisserie chicken
- taco seasoning
- a little black pepper
- black beans
- Monterey Jack cheese
- a few optional toppings like sour cream, avocados, jalapeños, green onions, tomatoes, salsa, red onion, and shredded lettuce
How to assemble sheet pan chicken nachos
Go ahead and preheat your oven to 350°F and line a sheet pan with some parchment paper.
Shred that rotisserie chicken into a bowl and toss it with some taco seasoning and a bit of black pepper.
Next, layer half the package of tortilla chips as well as half of the shredded rotisserie chicken, black beans, and cheese. Go ahead and repeat those layer ending with the Monterey Jack cheese.
Pop those nachos in the oven and let them bake about 10 minutes or just until everything is warm and melty.
Now comes the fun part! Add any yummy nacho toppings you have on hand. I suggest some sour cream or even Greek yogurt, avocados, jalapeños, green onions, tomatoes, salsa, red onion, and shredded lettuce.
Sheet Pan Chicken Nachos
Ingredients
- 12 oz pkg thick corn tortilla chips
- 1 rotisserie chicken, shredded
- 1 Tbsp taco seasoning
- 1/2 tsp pepper
- 15 oz can black beans, rinsed and drained
- 16 oz Monterey Jack cheese, shredded
- optional toppings: sour cream, avocados, jalapeños, green onions, tomatoes, salsa, red onion, and shredded lettuce
Instructions
- Preheat oven to 350°F. Line sheet pan with parchment paper.
- Add shredded chicken to bowl and toss with taco seasoning and pepper.
- Layer half of tortilla chips, chicken, beans, and cheese in pan to make nachos.
- Repeat layers. End with cheese as top layer.
- Bake for 10 minutes or until everything is warmed and cheese is melted.
- Add optional toppings before serving.
Nutrition
This recipe for sheet pan chicken nachos is from week eleven of our one pot menu plans. You'll get this meal and 59 other AMAZING recipes (and 12 desserts too)!
You'll also get lifetime membership in our private Facebook group, full of other people using these same meals. It's a great place to get ideas for side items, as well as tips and tricks for the recipes.
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