BBQ Chicken Nachos Recipe

lifting a loaded bbq chicken nacho from a baking sheet.

4.62 from 18 votes

These pulled BBQ chicken nachos are the perfect appetizer for game day! Baked in the oven on a sheet pan, these shredded chicken nachos are quick to make and perfect for serving a crowd.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: American

Servings: people

Calories: 676kcal

Author: Becky Hardin

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

Video

Notes

*Use a rotisserie chicken from the store for convenience, or start with my Crockpot BBQ chicken.

**Mozzarella, pepper jack, or cheddar cheese would also be delish.

Tips:

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.

Storage: Store BBQ chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store other nacho components separately, then assemble fresh to serve.

Nutrition