Mexican Chicken Sheet Pan Nachos

4.84 from 12 votes

Easy Sheet Pan Chicken Nachos made with crispy tortilla chips topped with seasoned ground 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: 686kcal

Author: Becky Hardin

Ingredients

1 pound ground chicken (or cooked rotisseri chicken, shredded. see note)
1 tsp salt
2 tsp chili powder
1 tsp paprika
¼ tsp black pepper
½ tsp cumin
½ tsp coriander
1 tbsp olive oil
⅓ cup black beans
⅓ cup pinto beans
⅓ cup white beans
6 cups tortilla chips
1 cup shredded mexican style cheese
2 tbsp sliced pickled jalapenos
1 cup shredded lettuce
½ cup black olives
½ cup cherry tomatoes sliced
1 avocado sliced
2 tbsp red onion sliced
½ cup sour cream
fresh cilantro chopped
lime slices

Instructions

Put the ground chicken in a large bowl
Add the salt, chili powder, paprika, black pepper, cumin and coriander, mix
Heat olive oil in a medium sized skillet
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
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
Spoon the ground chicken mixture over the chips
Sprinkle the cheese evenly over the chips and chicken mixture
Top with the jalapenos
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

Video

Notes

Note: If using Rotisserie/Shredded Chicken you won't need to cook it as long on the skillet as it's already cooked. cook it just long enough to toss in the spices. Add 1 tablespoon water if needed.

Nutrition