Mexican chicken nachos are my go-to snack or appetizer for game day because they’re so quick and easy to make! I layer some tortilla chips onto a sheet pan, then load them up with Mexican-seasoned chicken, beans, cheese, and all my favorite taco toppings. They’re prepped and baked in the oven in just about 30 minutes, so they’re ready as soon as everyone gets hungry! I’ve made these sheet pan nachos with both ground chicken and shredded chicken, and both work perfectly.
Sheet Pan Mexican Chicken Nachos Recipe
Whether it’s game day, Cinco de Mayo, or just a regular ole’ weekend, I love to make these Mexican nachos for a quick appetizer. Making chicken nachos on a sheet pan and baked in the oven is miles better than using the microwave. Not only do all of the ingredients come out deliciously warm and crisp, but it’s easy to cook up a large batch of nachos that can feed a small crowd.
I start by cooking up some ground chicken with a range of Mexican spices, then load it onto some tortilla chips with all of the best nacho toppings. I like a triple bean combo (black, pinto, and white), along with jalapeños, red onion, and really whatever is in my fridge at the moment. The toppings are completely versatile!
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Nachos with Ground Chicken or Shredded Chicken
Inspired by my love of tacos, I created this Mexican nacho recipe using ground chicken (instead of ground beef) that cooks up fast on the stovetop. Seasoned with chili powder, paprika, cumin, and coriander, it tastes perfectly taco-tastic!
However, this recipe also works great with shredded chicken! Use any leftover, pre-cooked chicken, or shred a rotisserie chicken. Since it’s already cooked, it doesn’t take quite as long to cook/warm up on the stove.
How to Store and Reheat
These Mexican chicken nachos are best served fresh! But you can store the chicken in an airtight container in the fridge for 3 days. Assemble leftovers and bake to serve fresh nachos.
Notes and Tips
- If your spice cabinet is a little bare, swap the spices used for the chicken with a packet of taco seasoning.
- Make sure all of the beans are fully drained before adding them. Any extra moisture will weigh down the chips and make them soggy.
- Be sure to let the oven fully preheat before baking the sheet pan chicken nachos. This is to make sure everything cooks/warms up evenly.
Top Reader Review
“Everyone at my house loved it! Thanks for the tips and ideas! It was a huge hit!” – Toni
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Mexican Chicken Nachos Recipe (with Ground Chicken or Shredded Chicken)
Ingredients
- 1 pound ground chicken or cooked rotisserie chicken, shredded (see note)
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 tablespoon olive oil
- ⅓ cup black beans drained
- ⅓ cup pinto beans drained
- ⅓ cup white beans drained
- 6 cups tortilla chips
- 1 cup shredded mexican style cheese
Toppings (optional):
- 2 tablespoons pickled jalapeños sliced
- 1 cup shredded lettuce
- ½ cup black olives
- ½ cup cherry tomatoes sliced
- 1 avocado sliced
- 2 tablespoons red onion sliced
- ½ cup sour cream
- fresh cilantro chopped
- lime slices
Instructions
- Place the ground chicken in a large bowl.1 pound ground chicken
- Add the salt, chili powder, paprika, black pepper, cumin, and coriander, mix.1 teaspoon salt, 2 teaspoons chili powder, 1 teaspoon paprika, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon coriander
- Heat olive oil in a medium sized skillet.1 tablespoon olive oil
- Add the chicken, sauté.
- While the chicken is cooking, use a wooden spatula to break up the meat. Continue to sauté until it is cooked through completely.
- Add the black beans, pinto beans, and white beans, mix to combine.⅓ cup black beans, ⅓ cup pinto beans, ⅓ cup white beans
- Preheat oven to 400°F.
- Line a large baking sheet with aluminum foil.
- Spread the tortilla chips in an even layer on the baking sheet.6 cups tortilla chips
- Spoon the ground chicken mixture over the chips.
- Sprinkle the cheese evenly over the chips and chicken mixture.1 cup shredded mexican style cheese
- Top with the jalapenos.2 tablespoons pickled jalapeños
- Place baking sheet in the oven and bake for 6-8 minutes.
- Serve immediately.
- Plate the nachos and top with desired toppings – shredded lettuce, black olives, cherry tomatoes, avocado, red onion, sour cream, cilantro and lime juice.1 cup shredded lettuce, ½ cup black olives, ½ cup cherry tomatoes, 1 avocado, 2 tablespoons red onion, ½ cup sour cream, fresh cilantro, lime slices
Notes
- If using pre-cooked rotisserie/shredded chicken, you won’t need to cook it as long on the skillet. Cook it just long enough to warm and toss in the spices. Add 1 tablespoon water if needed.
How to Make Sheet Pan Mexican Chicken Nachos Step by Step
Cook the Chicken: Place 1 pound of ground chicken (or leftover shredded chicken) in a large bowl. Then season with 1 teaspoon of salt, 2 teaspoons of chili powder, 1 teaspoon of paprika, ¼ teaspoon of black pepper, ½ teaspoon of cumin, and ½ teaspoon of coriander. Heat 1 tablespoon of olive oil in a medium sized skillet, then add the chicken and sauté until browned and warmed through.
Combine Ingredients: Add ⅓ cup of black beans, ⅓ cup of pinto beans, and ⅓ cup of white beans (all well-drained) to a large bowl. Then add the Mexican-seasoned chicken to the bowl, and combine.
Prep for Baking: Preheat oven to 400°F and line a large baking sheet with aluminum foil. Then spread 6 cups of tortilla chips in an even layer on the sheet pan.
Assemble the Nachos: Spoon the chicken and bean mixture over the chips. Then sprinkle 1 cup of shredded Mexican-style cheese evenly over the chips and chicken mixture. And top with 2 tablespoons of pickled jalapeños (if using).
Bake, Top, and Serve: Bake Mexican Chicken Nachos in the oven for about 6-8 minutes (until everything is warm). To serve, plate the nachos and top with any desired toppings: shredded lettuce, black olives, cherry tomatoes, avocado, red onion, sour cream, cilantro and lime juice.
All of the flavors go so well together!
AGREE
This recipe uses all of my favorite spices!! SO GOOD!
So glad you loved it!
Everyone at my house loved it! Thanks for the tips and ideas! It was a huge hit!
YAY!
Oh my, this looks and sounds aaahhhmaaazing!! YUM!!
Thanks friend!
I love this one sheet pan nachos idea! A great recipe for the whole family to enjoy!
Exactly! SO delish
This looks amazing. So much easier than the recipes one usually sees for layered nachos. This is great for a bbq or easy dinner.
Thanks Paula!