When I need a true crowd-pleaser, I whip up these easy BBQ chicken nachos in just 20 minutes. Loaded with pulled barbecue chicken, black beans, corn, red onion, and lots of cheese, they bake quickly on a sheet pan in the oven. This is one of those no-stress recipes I make when friends are coming over and I already have chicken in the fridge. Perfect for game day or an easy lunch.
Top Reader Review
This was fantastic. Family absolutely loves it.
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Sheet Pan Nachos Loaded with BBQ Pulled Chicken
I absolutely love classic Mexican chicken nachos, but loading up some tortilla chips with barbecue-covered chicken instead? Trust me, this easy appetizer recipe will change game day forever! I’ve made these for parties, game days, and quick family lunches, and they disappear every time.
One of my favorite things about this recipe for barbecue chicken nachos is how quick and simple it is. I just layer chips, shredded BBQ chicken, all my favorite nacho toppings, and plenty of smoky Gouda cheese to finish. I often use my BBQ pulled chicken if I have some in the fridge, or I make them with rotisserie chicken…basically, whatever I have on hand. No matter what I start with, there are only 20 minutes between me and this crave-worthy snack!
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How to Prevent Soggy Nachos
- Drain and dry wet toppings. Rinse black beans well and pat them dry, and thaw and drain frozen corn before using.
- Go easy on the sauce before baking. Too much BBQ sauce can soak into the chips. Save extra sauce for drizzling after baking.
- Bake, then finish. Add fresh toppings like jalapeños, cilantro, and ranch dressing after the nachos come out of the oven.
- Serve right away. Nachos are best eaten fresh while the chips are still crisp.
BBQ Chicken Nachos Recipe
Equipment
- Baking Sheet
Ingredients
For the BBQ Chicken:
- 2 cups shredded cooked chicken (*)
- ¾ cup BBQ sauce (plus more for topping)
For the Nachos:
- 18 ounces tortilla chips (1 large bag)
- ⅓ cup chopped red onion
- 1½ cups canned black beans (drained and rinsed)
- 1½ cups corn (fresh or frozen)
- 2 cups shredded smoked gouda cheese (**)
More Toppings (Optional):
- ½ cup chopped fresh cilantro
- ranch dressing
- chopped jalapeno peppers
Instructions
- Preheat the oven to 350℉.
- Combine the shredded/pulled chicken and barbecue sauce in a bowl.2 cups shredded cooked chicken, ¾ cup BBQ sauce
- Create a base layer of chips on a baking sheet.18 ounces tortilla chips
- Layer on the chicken, onion, black beans, corn, and cheese.⅓ cup chopped red onion, 1½ cups canned black beans, 1½ cups corn, 2 cups shredded smoked gouda cheese
- Bake in the oven for 10-15 minutes.
- Finish topping the nachos with cilantro and chopped jalapeño peppers. Drizzle ranch dressing and extra barbecue sauce over the top.½ cup chopped fresh cilantro, ranch dressing, chopped jalapeno peppers
Notes
- If using frozen corn, thaw, drain, and pat dry to avoid making your nachos soggy.
- Freshly shredded cheese will melt more predictably than bagged shredded cheese.
- Warm the BBQ chicken slightly before adding if it’s coming straight from the fridge to avoid uneven cold pockets in your nachos.
- Don’t add too much BBQ sauce before baking, or your nachos will turn out soggy.
- Best served fresh. Keep warm in a 200°F oven for up to 15 minutes before serving.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make ’em Spicy!
If you know me, you know I love making anything and everything spicy, and these BBQ pulled chicken nachos are no exception. Besides using a spicier BBQ sauce (like Sweet Baby Ray’s Sweet ‘n Spicy or Stubbs Spicy), you can also top off these baked chicken nachos with fresh jalapeños, pepper jack cheese, or a spicy salsa of your choice.
How to Make BBQ Chicken Nachos Step by Step
Prep: Gather the quick list of ingredients for this BBQ chicken nachos recipe, and preheat your oven to 350℉. Chop the red onion, drain and rinse the beans, shred the cheese, and chop the cilantro and jalapenos (if using). Then, combine 2 cups of shredded cooked chicken with ¾ cup of your favorite BBQ sauce.
Assemble the Nachos: On a rimmed baking sheet, spread out and arrange a layer of tortilla chips (I use one 18-ounce bag). Then, evenly spread the BBQ chicken on top of the tortilla chips. Next, layer on ⅓ cup of chopped red onion, 1½ cups of drained and rinsed canned black beans, 1½ cups of corn, and 2 cups of shredded smoked Gouda cheese.
Bake the Nachos: Bake your shredded barbecue chicken nachos in the preheated oven for 10-15 minutes, or until the chicken and toppings are warm.
Finish: To serve, top the baked nachos with chopped fresh cilantro, chopped jalapeño peppers, or any other toppings you like. Drizzle ranch dressing and extra BBQ sauce on top for an extra kick!
How to Store and Reheat
These BBQ chicken nachos are best eaten warm, straight out of the oven. You can make the barbecue chicken ahead of time and keep it covered in the fridge for up to 3 days. If you do have leftovers, they can be kept covered in the fridge and reheated in the oven the next day–but be warned, the chips may become soggy!
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