Easy Sheet Pan Chicken Nachos Recipe
These easy sheet pan chicken nachos are loaded with melty cheese, seasoned shredded chicken, black beans, corn, and fresh toppings. Perfect for game day or a fast weeknight dinner—ready in 25 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 ounce tortilla chips sturdy restaurant-style
- 3 cup cooked shredded chicken rotisserie or leftover
- 2 tablespoon taco seasoning
- 1 tablespoon olive oil
- 15 ounce black beans, canned, drained and rinsed about 1 can
- 1 cup corn kernels thawed if frozen
- 1 whole jalapeño, thinly sliced
- 0.5 cup red onion, diced
- 1 cup diced tomatoes
- 2 cup shredded Mexican cheese blend
- 0.25 cup cilantro, chopped plus more for garnish
- 0.5 cup sour cream for drizzling
- 0.5 cup salsa
- 1 whole avocado, diced ripe
- 1 whole lime, cut into wedges for serving
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a rimmed sheet pan with foil and lightly coat with cooking spray or a thin layer of oil.
- In a bowl, toss the shredded chicken with olive oil and taco seasoning until evenly coated.
- Spread tortilla chips in an even layer on the sheet pan. Sprinkle half of the cheese over the chips.
- Scatter seasoned chicken, black beans, corn, jalapeño slices, red onion, and diced tomatoes evenly over the chips.
- Top with the remaining cheese.
- Bake until the cheese is melted and the chips are lightly crisp at the edges, 8 to 10 minutes.
- Remove from the oven. Drizzle with sour cream and salsa, then top with diced avocado and chopped cilantro.
- Serve immediately with lime wedges for squeezing over the top.
Notes
Use sturdy chips to prevent sogginess. For extra char, broil for 1 to 2 minutes at the end, watching closely. Swap chicken for cooked ground beef or omit the meat and add extra beans for a vegetarian version.