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.
Top Reader Reviews
Everyone at my house loved it! Thanks for the tips and ideas! It was a huge hit!
–
I love this one sheet pan nachos idea! A great recipe for the whole family to enjoy!
–
Sheet Pan Ground Chicken Nachos
Whether it’s game day, Cinco de Mayo, or just a regular ole’ weekend, I love to make these restaurant-style Mexican nachos for a quick appetizer or lunch idea. 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!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Seasoned Chicken for Nachos
Whether I start with ground chicken or grab some leftover chicken from the fridge, adding a simple blend of spices is all it takes to make the best Mexican nachos. I use chili powder, paprika, cumin, and coriander for the perfect flavor. If you don’t have these on hand, a taco seasoning blend works great too!
Chicken Nachos Recipe
Ingredients
For the Chicken:
- 1 pound ground chicken (or cooked rotisserie chicken, shredded*)
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon ground paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon olive oil
For the Nachos:
- ⅓ cup canned black beans (drained)
- ⅓ cup canned pinto beans (drained)
- ⅓ cup canned white beans (drained)
- 6 cups tortilla chips
- 1 cup shredded Mexican cheese blend
Nacho Toppings (Optional):
- 2 tablespoons pickled jalapeños (sliced)
- 1 cup shredded lettuce
- ½ cup black olives (pitted)
- 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. Add the salt, chili powder, paprika, black pepper, cumin, and coriander, mix.1 teaspoon kosher salt, 2 teaspoons chili powder, 1 teaspoon ground paprika, ¼ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 pound ground chicken
- Heat olive oil in a medium sized skillet. Add the chicken, sauté. Use a wooden spatula to break up the meat. Continue to sauté until it is cooked through completely.1 tablespoon olive oil
- Add the black beans, pinto beans, and white beans, to the chicken, and mix to combine.⅓ cup canned black beans, ⅓ cup canned pinto beans, ⅓ cup canned 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. Top with the jalapenos.1 cup shredded Mexican cheese blend, 2 tablespoons pickled jalapeños
- Place baking sheet in the oven and bake for 6-8 minutes.
- 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
- 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.
- 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.
- Use thick, restaurant-style tortilla chips rather than thin chips. They hold up better under warm chicken and toppings without breaking.
- Avoid piling too much chicken or beans in one spot. An even layer helps the chips stay crisp and ensures every bite gets toppings.
- Sprinkle cheese so it touches the chips as much as possible. This helps it melt into the chips instead of clumping on top.
- For extra cheesy nachos, add half of the chips, chicken, and cheese, then repeat with a second light layer before baking.
- Keep a close eye on the nachos while baking. Once the cheese is fully melted, they’re ready–overbaking can dry out the chicken and harden the chips.
- Always add fresh toppings like lettuce, tomatoes, avocado, sour cream, and cilantro after baking to keep them crisp and fresh.
- If feeding kids, skip the jalapeños during baking and serve them on the side so everyone can control the heat.
- For parties, serve nachos straight from the sheet pan and keep extra toppings on the side so everyone can customize their plate.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Looking for something a little different? Try my BBQ chicken nachos instead!
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 a simple mix of spices, 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. These nachos would also be delicious topped with Tinga chicken and mole chicken!
How to Make Sheet Pan Mexican Chicken Nachos Step by Step
Cook the Chicken: Gather the list of ingredients for these chicken nachos, plus your preferred toppings. Place 1 pound of ground chicken (or leftover shredded chicken, as pictured here) in a large bowl. Then season with 1 teaspoon of kosher salt, 2 teaspoons of chili powder, 1 teaspoon of ground paprika, ¼ teaspoon of ground black pepper, ½ teaspoon of ground cumin, and ½ teaspoon of ground coriander. Heat 1 tablespoon of olive oil in a medium sized skillet, then add the chicken and sauté until browned and cooked through to 165°F (or warmed through if using leftover chicken–we don’t want to dry it out!).
Combine Ingredients: Add ⅓ cup of drained canned black beans, ⅓ cup of drained canned pinto beans, and ⅓ cup of drained canned white beans to a large bowl. Then, add the Mexican-seasoned chicken to the bowl, and stir to combine.
Prep for Baking: Preheat your 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 evenly over the chips, taking care not to pile too much in any one spot. Then, sprinkle 1 cup of shredded Mexican-style cheese evenly over the chips and chicken mixture, ensuring plenty of it touches the bare chips so it sticks and melts. Top with 2 tablespoons of pickled jalapeños (if using–I always leave them off when I’m making this for my kiddos).
Bake, Top, and Serve: Bake chicken nachos in the oven for about 6-8 minutes (until everything is warm and the cheese is melted). To serve, plate the nachos and top with any desired toppings. I recommend shredded lettuce, black olives, cherry tomatoes, avocado, red onion, sour cream, cilantro and lime juice.
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 leftover chicken with fresh chips and toppings, and bake to serve.
Leave a Reply