Recipe

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These Sheet Pan Nachos with chicken are loaded with black beans, gooey cheese, and all your favorite toppings.

Perfect for dinner, game night, or any night you don't feel like cooking, these sheet pan nachos are a guaranteed win.

Easy Nachos on a Sheet Pan

I make these sheet pan nachos on weekends when I need to use up leftover chicken and keep dinner simple. My kids pile on the toppings, and before I know it, everyone's gathered around the pan.

What You Need

Thick (restaurant-style) tortilla chips build a sturdy base for cooked chicken (rotisserie or leftover breasts or thighs). The salsa helps the taco seasoning stick to the chicken and adds flavor, and the black beans make these more filling. Shredded cheese, cheddar or Mexican blend, holds the toppings onto the nachos.

How to Make Sheet Pan Nachos

The easy steps to make this dinner are:

Combine the chopped or shredded chicken with salsa and taco seasoning.
Spread the tortilla chips on a lined baking sheet. Then add half of the shredded cheese, chicken, black beans, and finally, the remaining cheese.
Bake in a preheated oven until the cheese is melty and the chicken is warm.

Variations

Swap the protein or add extra ingredients to make the most delicious sheet pan nachos. Here are some tasty ideas:

Leftover taco meat from taco night
Buffalo chicken
Pulled pork
Bean and corn salsa
Guacamole
Olives
Jalapeños
Onion
Bell peppers
Avocado
Corn kernels

Sheet Pan Nachos With Chicken

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

These Sheet Pan Nachos with chicken are loaded with black beans, gooey cheese, and all your favorite toppings.

5 from 3 votes

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Ingredients

2-3 cups cooked chicken, chopped or shredded
½ cup salsa
1 teaspoon taco seasoning
8 ounces thick tortilla chips, about 6 large handfuls
15 ounce can black beans, rinsed and drained
1 ½ cups shredded cheese, Cheddar or Mexican mix
Chopped Roma tomato, chopped onions, avocado, chopped cilantro, for topping

Instructions

Prep:

Preheat the oven to 350F and position the top oven rack in the middle of the oven. Line a sheet pan with parchment paper.
In a medium bowl, combine the cooked chicken with the salsa and taco seasoning. Toss until the chicken is coated well. If using leftover chicken breasts or thighs, chop the chicken into small pieces. If using rotisserie, shred it or chop it.

Assemble the nachos:

Spread the tortilla chips on the parchment paper. Sprinkle half of the shredded cheese over the tortillas. Distribute the chicken and black beans over the cheese layer. Then, distribute the remaining shredded cheese over the nachos.

Melt ’em:

Place the sheet pan in the preheated oven and bake for 10 to 12 minutes, until the cheese is melty and the chicken is warm. Remove the tray from the oven.

Serve:

Top with your favorite fresh toppings, such as chopped Roma tomatoes, red onions, diced avocado, chopped cilantro, and sour cream.
Enjoy the nachos from the baking sheet, or gently lift the parchment paper and slide a wooden board big enough to hold the nachos underneath.