Chicken Nachos Recipe

overhead view of loaded chicken nachos on a sheet pan.

4.84 from 12 votes

These easy sheet pan chicken nachos are made with crispy tortilla chips topped with seasoned ground chicken (or shredded chicken), beans, shredded Mexican style cheese, and loaded with your favorite nacho toppings.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: servings

Calories: 578kcal

Author: Becky Hardin

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

Video

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.

Tips:

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.

Storage: Store cooked Mexican chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store nachos toppings separately, and assemble fresh to serve.

Nutrition