Sometimes, you just need a big platter of sheet pan chicken nachos, ya know? And the great thing about nachos is…you really can do whatever you want. Add cheese, chips, and all the toppings to your heart’s content. Get it melty in the oven, and bam. Yumminess awaits.
Again, as you can see, there’s not much to share here about nachos. It’s pretty simple. But I figured I would still enlighten you with this post because, well, sometimes the easiest things are the hardest to see. Sheet pan chicken nachos are certainly an easy dinner you can throw together, yet somehow, it’s one we always forget. So tonight, keep it simple and make yourself some nachos. Grab all of those leftover toppings in your fridge and just go to town.
Now for my sheet pan chicken nacho recipe, I do get specific with the toppings. I actually used leftover rotisserie chicken for the protein and topped it with some extra vegetables, beans, and spicy taco sauce. Add dollops of sour cream, because you just need sour cream for your nachos, okay? Okay.
I’ve actually been making a lot of different meals with leftover rotisserie chicken lately. It’s just such an easy protein to grab at the grocery store and use for all kinds of meals. Salads, sandwiches, nachos…you get the picture. I have more leftover chicken recipes that I’ll be posting over the next month, so if you love rotisserie chicken as much as I do, stay tuned.
Back to toppings. Like I said, while I have specific toppings in my recipe, you really can do anything you like for your sheet pan chicken nachos.
Here are a few ideas of things you can add to your sheet pan.
- Black beans
- Refried beans
- Jalapeños (or other spicy peppers)
- Bell peppers
- Pico de gallo
- Avocado or guacamole (top after baking)
- Leftover chili (yes, really!)
- Black olives (I guess some people like it…)
- Pickled red onions
- Salsa (or salsa verde!)
- Poblano peppers
- Pickled jalapeños
- Canned green chiles
And of course, cheese. I like to use a mix of cheddar and some kind of jack cheese—either Monterey jack or pepper jack. Also, do yourself a favor and shred it up yourself. The cheese is way better that way.
Alright, that’s it! Here’s the recipe. What are some of your favorite easy sheet pan dinners? Tell me in the comments below!
Sheet Pan Chicken Nachos
- Sheet pan
- Tortilla chips About 4 large handfuls
- 1 cup cooked chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- 2 jalapeños seeded, deveined, and sliced thin
- 1/4 cup black beans
- 2 tomatoes on the vine diced
- 1/4 cup taco sauce
- Sour cream for serving
- Preheat the oven to 400 degrees.
- Lay one layer of tortilla chips on the sheet pan.
- Sprinkle half of the chicken, cheddar, Monterey jack, jalapeños, black beans, and tomatoes.
- Add another layer of tortilla chips. Repeat the same process—evenly spreading out the toppings except for the taco sauce and sour cream.
- Bake in the oven for 10 minutes, or until the cheese gets nice and melty—almost crispy.
- Drizzle the taco sauce on top. Add dollops of sour cream and serve!