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Easy Sheet Pan Chicken Nachos Recipe for a Crowd

Easy Sheet Pan Chicken Nachos

These loaded chicken nachos are made with two thin layers of tortilla chips, seasoned chicken, black beans, corn, salsa, and melted cheese. Fresh toppings added after baking keep the nachos colorful and crisp.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10-12 ounces Sturdy tortilla chips
  • 2-3 cups Cooked shredded chicken
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 2 cups Shredded cheese
  • 1/2 cup Thick salsa or salsa verde
  • 1/4 cup Finely diced red onion
  • 1 optional Jalapeno, thinly sliced
Seasoning
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Kosher salt
Finishing Toppings
  • 1 medium Diced tomato
  • 1/2 avocado Diced avocado
  • 1/4 cup Sliced black olives
  • 1/4 cup Chopped fresh cilantro
  • as needed Sour cream or Mexican crema
  • as needed Lime wedges

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C), and line a large rimmed sheet pan with parchment paper or foil. Toss the shredded chicken with the chili powder, cumin, garlic powder, kosher salt, and thick salsa.
  2. Spread half of the tortilla chips over the prepared pan. Scatter half of the chicken, black beans, corn, red onion, jalapeno, and shredded cheese over the chips.
  3. Add the remaining tortilla chips and repeat with the remaining chicken, black beans, corn, red onion, jalapeno, and cheese. Bake for 8 to 12 minutes, until the cheese is completely melted and the chips are hot.
  4. Top the hot nachos with diced tomato, avocado, black olives, cilantro, sour cream or crema, and a squeeze of lime. Serve immediately while the chips are crisp and the cheese is warm.

Notes

Use thick restaurant-style tortilla chips because they hold up better under the toppings. Monterey Jack and cheddar or a Mexican cheese blend melt well. Keep wet toppings off the chips until after baking, and serve the nachos immediately for the best texture.