Sheet Pan Chicken Nachos

These Sheet Pan Nachos are loaded with shredded chicken, plenty of cheesy goodness, lots of beans, and all of your favorite toppings. Serve as an appetizer on game day or just when the nacho craving strikes!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 314kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1, 12 oz. bag corn tortilla chips (try to look for thick chips as opposed to thin chips)
1 rotisserie chicken, shredded (~3-4 cups shredded is plenty)
1 Tbsp. taco seasoning
1/2 tsp. salt
1/2 tsp. pepper
16 oz. cheese (Monterey jack, cheddar, Colby), or more as needed!
1, 15.5 oz. can pinto beans, drained and rinsed
1, 15 oz. can black beans, drained and rinsed
Topping ideas: sour cream, guacamole, avocado, pickled jalapenos, green onions, tomatoes, salsa, red onion, olives, shredded lettuce, cilantro, limes, pico de gallo, hot sauce.

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Instructions

Preheat the oven to 350°F.
Spray a sheet pan with a light coating of non stick spray.
Shred the rotisserie chicken. Add to a bowl and toss with the taco seasoning, salt and pepper.
1 rotisserie chicken, shredded (~3-4 cups shredded is plenty), 1 Tbsp. taco seasoning, 1/2 tsp. salt, 1/2 tsp. pepper
Start to build and layer the nachos on the sheet pan: add a layer of half the bag of chips, half of the chicken, half of the beans, and half of the cheese.
1, 12 oz. bag corn tortilla chips (try to look for thick chips as opposed to thin chips), 1, 15.5 oz. can pinto beans, drained and rinsed, 1, 15 oz. can black beans, drained and rinsed, 16 oz. cheese (Monterey jack, cheddar, Colby), or more as needed!
Repeat these layers one more time with the remaining ingredients with the cheese as the final layer on top.
Bake for 10 minutes or until everything is warmed through and the cheese is nice and melty.
Add all of your favorite toppings and dig in immediately!
Topping ideas: sour cream, guacamole, avocado, pickled jalapenos, green onions, tomatoes, salsa, red onion, olives, shredded lettuce, cilantro, limes, pico de gallo, hot sauce.

Video

Notes

Feel free to use cooked ground beef instead of chicken!
These are best served right away. Once they sit out for a while, they can get soggy.
To reheat nachos, I would remove the cold toppings and place either in the toaster oven or under the broiler in the oven. An air fryer is even a great option, too!

Nutrition