Sheet Pan Chicken Nachos
These Sheet Pan Chicken Nachos are loaded with shredded rotisserie chicken, melted cheese, hearty beans, and your favorite toppings—quick to prep and serve for any gathering.
Equipment
- 1 Sheet pan large
Ingredients
Main Ingredients
- 1 12 oz. bag corn tortilla chips thick chips recommended
- 1 rotisserie chicken shredded (~3-4 cups)
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 oz cheese Monterey jack, cheddar, or Colby
- 1 15.5 oz can pinto beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- toppings sour cream, guacamole, pickled jalapenos, green onions, tomatoes, olives, etc.
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or foil.
- Spread tortilla chips in an even layer across the pan.
- Mix shredded chicken with taco seasoning, salt, and pepper.
- Sprinkle half of the cheese over the chips.
- Evenly layer the seasoned chicken on top of the chips.
- Add the pinto and black beans over the chicken.
- Top everything with the remaining cheese.
- Bake for 8–10 minutes until cheese is melted and bubbly.
- Remove from oven and garnish with your favorite toppings before serving hot.
Notes
Best served immediately for crispy chips. To reheat, use oven or air fryer instead of microwave to avoid sogginess.