Easy Sheet Pan Chicken Nachos – Perfect for a Quick Family Dinner, Game Day, or Parties
When you need something quick, filling, and easy to share, these Sheet Pan Chicken Nachos are hard to beat. Loaded with bold Tex-Mex flavors, they’re made with crispy tortilla chips, seasoned chicken, black beans, plenty of melted cheese, and fresh toppings, then baked on one pan until hot and bubbly. Ready in 20 minutes!
With easy prep and minimal cleanup, they’re perfect for game day, family movie nights, casual parties, or a simple weeknight dinner.
If you prefer classic beef nachos, be sure to try these Sheet Pan Ground Beef Nachos for another easy one-pan meal packed with Tex-Mex flavor.
How to Make Sheet Pan Chicken Nachos
Here are the ingredients you need to make this Sheet Pan Chicken Nachos recipe, plus step by step instructions for how to make it.
Ingredients
- 6-8 oz tortilla chips (about half a regular size bag)
- 1 cup cooked and shredded chicken
- 1 tbsp taco seasoning
- ⅔ cup black beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 2 jalapenos seeded, and sliced
- 2 Roma tomatoes, diced
- 1-2 green onions, sliced
- ¼ cup taco sauce
- ¼ cup sour cream for serving
Step by Step Instructions
1. Preheat the oven to 400°F. If desired, line a large sheet pan with parchment paper to make cleanup easier.
2. Dice the tomatoes, slice the jalapenos and green onions, and prepare any other toppings you plan to use.
3. Place the shredded chicken in a medium bowl. Sprinkle the taco seasoning over the chicken and toss until evenly coated.
4. Spread the tortilla chips in an even layer across the prepared sheet pan. Top with the seasoned chicken, black beans, shredded cheese, jalapenos, and tomatoes, distributing everything as evenly as possible.
5. Bake for 10 minutes, or until the cheese is fully melted and the nachos are heated through. Remove the pan from the oven, drizzle the taco sauce over the top, then sprinkle with the green onions and add dollops of sour cream.
6. Serve immediately while the chips are still crisp and the cheese is hot and melty.
These Sheet Pan Chicken Nachos are the kind of recipe you’ll make again and again because they’re so simple and easy to change up. Add your favorite toppings, serve them straight from the pan, and enjoy a meal or snack that’s ready in minutes. Keep this recipe handy for busy nights and casual get-togethers.
More Sheet Pan Meals
- Sheet Pan Chicken Kabobs
- Sheet Pan Chicken Fajitas
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Chicken Stir Fry
Sheet Pan Chicken Nachos
Ingredients
- 6-8 oz tortilla chips (about half a regular size bag)
- 1 cup cooked and shredded chicken
- 1 tbsp taco seasoning
- ⅔ cup black beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 2 jalapenos seeded, and sliced
- 2 Roma tomatoes, diced
- 1-2 green onions, sliced
- ¼ cup taco sauce
- ¼ cup sour cream for serving
Instructions
- Preheat the oven to 400°F. If desired, line a large sheet pan with parchment paper to make cleanup easier.
- Dice the tomatoes, slice the jalapenos and green onions, and prepare any other toppings you plan to use.
- Place the shredded chicken in a medium bowl. Sprinkle the taco seasoning over the chicken and toss until evenly coated.
- Spread the tortilla chips in an even layer across the sheet pan. Top with the seasoned chicken, black beans, shredded cheese, jalapenos, and tomatoes, distributing everything as evenly as possible.
- Bake for 10 minutes, or until the cheese is fully melted and the nachos are heated through. Remove the pan from the oven, drizzle the taco sauce over the top, then sprinkle with the green onions and add dollops of sour cream.
- Serve immediately while the chips are still crisp and the cheese is hot and melty.
