Sheet Pan Chicken Nachos
These Sheet Pan Chicken Nachos are loaded with seasoned chicken, cheese, black beans, and fresh toppings. An easy recipe that's perfect for a quick family dinner, parties, or game day.
Servings: 4
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.