Close up of sheet pan chicken nachos with all the toppings and garnished with limes.

Sheet Pan Chicken Nachos

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Sheet Pan Chicken Nachos made with seasoned shredded chicken, beans, corn, two types of cheeses, and all the perfect toppings! Perfect for a quick family dinner, appetizer, party, or game day. Ready in less than 20 minutes!

Overhead view of sheet pan chicken nachos garnished with jalapenos, green onions, and fresh limes.

Baked Chicken Nachos

My family loves homemade Mexican-inspired recipes and these loaded chicken nachos check all the boxes. They are packed with seasoned shredded chicken and the best fresh ingredients. I love that you can easily customize them for even the pickiest eater. These are also the perfect party nachos for to keep the hubby happy during football season.

When I make them for my family sometimes I will make them in four different sections. Leaving out the beans in one section. while adding in Homemade Guacamole in another. But one thing my family can agree upon; Is that to make these are the best chicken nachos. They are awesome drenched in my Homemade Salsa.

Ingredients For Chicken Nachos

  • Shredded Chicken: I used a rotisserie chicken and shred it. When I am not in a hurry I will make Crock Pot Shredded Chicken out of chicken breasts.
  • Corn Tortilla Chips: I prefer to use cantina-style tortilla chips with no flavoring. But you can use any type that you like.
  • Cheddar and Monterey Jack Cheese: This is the perfect blend of cheeses. But you can substitute it with a Mexican blend.
  • Black Beans: Make sure to drain and wash.
  • Canned Corn: Can be substituted with corn off the cob or cooked frozen corn.
  • Olives: Drain and slice
  • Roma Tomatoes: You can substitute with your favorite type of tomato.
  • Green Onions: Chopped and add after the nachos have been baked. They add so much flavor.
  • Jalapenos: If you are not a fan of spicy things. You can omit this from the recipe.
  • Taco Seasoning: You make homemade taco seasoning or from a packet.
  • Fresh Lime Juice: Squeeze over the top after baking for a sweet and subtle flavor.
  • Cilantro: Make sure to use fresh chopped cilantro to garnish.
  • Sour Cream: The best way I found to drizzle it over the top. Is to add it to a Ziplock bag and cut the tip-off. Then just squeeze it out over the nachos.
All the ingredients to make baked chicken nachos.

How To Make Sheet Pan Chicken Nachos

This tasty party snack can be thrown together in less than 10 minutes. Then they can be baked in the oven to a golden, cheesy, and gooey deliciousness.

  • Preheat the oven to 375 degrees. Prepare baking sheet by coating it with a non stick cooking spray, or line your pan with parchment paper.
  • In a medium bowl combine shredded chicken, taco seasoning, and water. Mix until chicken is completely coated with seasonings and set aside.
  • In another medium bowl combine cheddar cheese and Monterey Jack cheese. Mix until well incorporated and set aside.
  • On the prepared baking sheet evenly layer half the tortilla chips. Next layer half of the shredded chicken, black beans, corn, and cheese. Then repeat this process ending at the cheese.
  • Bake 5-7 minutes or until cheese is completely melted. Then Remove from the oven.
All the steps to layer the chicken nacho ingredients and then bake them.
  • Evenly spread the tomatoes, black olives, and green onions over the nachos. Then drizzle sour cream over to top of the baked nachos.
  • Garnish with jalapenos and fresh chopped cilantro. Serve warm and enjoy!

Variations On This Recipe

  • Mix Up The Meat: This recipe is so easy to change up the ingredients and make it to your liking. You can swap out the shredded chicken for ground beef, ground turkey, chorizo, pork or shredded beef. Just add taco seasoning or your favorite spices to the meat and you will have it the way you like it.
  • Make Your Own Seasoning: If you don’t have any taco seasoning on hand. You can make your own by combining 1 Tbsp of chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp crushed red pepper, 1/4 tsp dried oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp salt, and 3/4 tsp ground black pepper. If you want your taco seasoning a little spicier. Add 1/8 – 1/4 tsp of cayenne pepper.
  • Make It Spicy: If you like a little kick to your nachos. There are several ways to add a some heat to them. You can spread a can of drained diced green chilies. They come in several different heat options. You can also pour a little Tapati or taco sauce over the top of them.
  • Make It Vegetarian: If you are not a fan of chicken or any other kind of meat. You can leave off the shredded chicken and replace it with more beans, or some Mexican seasoned and cooked lentils.
Overhead pic of loaded nachos with, fresh jalapenos, limes, and tomatoes around them.

Can You Make Chicken Nachos Ahead Of Time?

With the prep time being less than 10 minutes I would say there is really no need to make it ahead of time. But if you are trying to save some time for a busy night. You can chop and slice all the vegetables and open and drain the corn. Then combine them in an airtight container and keep them refrigerated until you are ready to use them. You definitely won’t want to open the bag of chips until you are ready to use them. Nobody like a soggy and stale tortilla chip.

Storage

Sheet pan chicken nachos are not the best recipe to keep for leftovers. The chips tend to get a little soggy. But if you decide they are so good and that you want to save the leftovers. Put them in an airtight container and refrigerated them for up to 3-4 days.

To reheat them you definitely don’t want to put them in the microwave. For the best results spread them out on a baking sheet and bake them at 300 degrees for 4-8 minutes. Bake them just enough to remelt the cheese and crisp up the tortilla chips.

Close up of baked chicken nachos topped with chicken, beans, corn, tomatoes, olives, jalapenos, cheese, and green onions.
Close up of sheet pan chicken nachos with all the toppings and garnished with limes.

Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos made with seasoned shredded chicken, beans, corn, two types of cheeses, and all the toppings! Perfect for a quick family dinner, appetizer, party, or game day. Ready in less than 20 minutes!
5 from 19 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 8
Calories 417 kcal

Ingredients
  

  • 3 cups shredded chicken
  • 1 18 oz bag corn tortilla chips
  • cups Monterey Jack cheese (grated)
  • cups cheddar cheese (grated)
  • 1 15 oz can black beans (drained and rinsed)
  • 1 2.25 oz can black olives (drained and sliced)
  • 1 cup canned whole kernel corn (drained)
  • ¼ cup taco seasoning
  • cup water
  • 2 Roma tomatoes (diced)
  • 1 bunch green onions (diced)
  • 1 8 oz sour cream
  • 2 tbsp fresh cilantro (remove stems and chop)
  • 1 large jalapeno (sliced)

Instructions
 

  • Preheat the oven to 375 degrees. Prepare baking sheet by coating it with a non stick cooking spray.
  • In a medium bowl combine shredded chicken, taco seasoning, and water. Mix until chicken is completely coated with seasonings and set aside.
  • In another medium bowl combine cheddar cheese and Monterey Jack cheese. Mix until well incorporated and set aside.
  • On the prepared baking sheet evenly layer half the tortilla chips. Next layer half of the shredded chicken, black beans, corn, and cheese. Then repeat this process ending at the cheese.
  • Bake 5-7 minutes or until cheese is completely melted. Then Remove from the oven.
  • Evenly spread the tomatoes, black olives, and green onions over the nachos. Then drizzle sour cream over to top of the baked nachos.
  • Garnish with jalapenos and fresh chopped cilantro. Serve warm and enjoy!

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Calories: 417kcalCarbohydrates: 15.9gProtein: 31.7gFat: 25.4gSaturated Fat: 14.4gCholesterol: 101mgSodium: 587mgPotassium: 421mgFiber: 3.6gSugar: 2gVitamin D: 3µgCalcium: 435mg
Keyword Chicken Nachos, Sheet Pan Chicken Nachos
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30 Comments

  1. 5 stars
    Wow, these look so fresh and vibrant! I have always made them in the microwave and they never really were that great! I’m going to try your way this weekend for football Sunday!

  2. 5 stars
    This is our favourite way to do nachos – so simple and delicious. Yours looks delicious!

  3. Sandhya Ramakrishnan

    5 stars
    I absolutely love sheet pan recipes. They are so much fun to make and to enjoy with family. I would definitely be making this during the Christmas break.

  4. 5 stars
    Yummy! Sheet pan meals make EVERYTHING easier. Can’t wait to have this with my family.

  5. 5 stars
    Oh yum! Love all the flavors in these nachos and how easily they come together. Looks amazing with that sour cream drizzle over the top.

  6. 5 stars
    I love these loaded nachos!

  7. 5 stars
    Thanks to you we have found a new family favourite! So delicious!

  8. 5 stars
    There are not enough words to describe how delicious this recipe is! I’m so grateful to have something so fast and easy to make for my family during the holidays too!

  9. 5 stars
    This looks SO good! It is truly loaded with everything you could ever want on your nachos! Black olives are always a must for me! This makes an easy dinner, or party food tray!

  10. 5 stars
    Yummy! This looks so delicious and tasty! I can’t wait to give this a try!

  11. 5 stars
    I love the idea of cooking it in a sheet pan! Perfect to feed a big crowd.

  12. 5 stars
    This was so simple to make! It made for the perfect dinner, thanks for sharing 🙂

  13. 5 stars
    These nachos are so delicious, we love them!

  14. Jessica Formicola

    5 stars
    Sheet pan meals are my favorite! And nachos?? Yes, please! Thanks so much for sharing, I can’t wait to make them!

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