Sheet Pan Chicken Nachos
Nachos made on a sheet pan feed a whole room and take 30 minutes from start to finish. Two layers of chips and cheese mean every chip gets some topping, not just the ones on top. Warm the chicken in a skillet first so it is hot through by the time the cheese melts, then pile on the cold toppings right before serving.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Servings
- 6 servings
How do you make Sheet Pan Chicken Nachos?
Warm 350 g shredded cooked chicken with salsa, cumin and chili powder until steaming hot. Spread half of 300 g tortilla chips on a lined sheet pan, top with half the chicken, black beans and cheese, and repeat. Bake at 200°C (400°F) for 8-10 minutes, until the cheese melts, then top with pico de gallo, avocado, sour cream, cilantro and lime.
- Total time
- 30 mins
- Calories
- 650 per serving
- Protein
- 34 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Chicken
Nachos
Toppings
Equipment
Large rimmed baking sheet, about 33 x 46 cm (13 x 18 inch) · Parchment paper · Skillet · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
Warm the chicken
Put the chicken, salsa, chili powder and cumin in a skillet over medium heat.
Layer
Spread half the chips over the sheet in an even layer.
Bake
Bake for 8-10 minutes, until the cheese has melted and the edges of the chips are just turning golden.
Top and serve
Spoon the pico de gallo, avocado and sour cream over the hot nachos, scatter with green onion and cilantro, and serve straight away with lime wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect sheet pan chicken nachos.
Heat the oven
Heat the oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
Warm the chicken
Put the chicken, salsa, chili powder and cumin in a skillet over medium heat. Stir for 4-5 minutes, until the salsa has mostly cooked off and the chicken is steaming hot, 74°C (165°F).
Layer
Spread half the chips over the sheet in an even layer. Top with half the chicken, half the beans and half the cheese. Repeat with the rest of the chips, chicken, beans and cheese, then scatter over the jalapeños, if using.
Bake
Bake for 8-10 minutes, until the cheese has melted and the edges of the chips are just turning golden.
Top and serve
Spoon the pico de gallo, avocado and sour cream over the hot nachos, scatter with green onion and cilantro, and serve straight away with lime wedges.
Recipe Tips
- Choose thick, sturdy tortilla chips. Thin chips go soggy under the toppings.
- Keep the wet toppings (salsa, sour cream and avocado) off the pan until after baking so the chips stay crisp.
- Shred the cheese yourself if you can. Pre-shredded cheese is coated to stop it clumping, and it does not melt as smoothly.
Variations
- Beef nachos: brown 450 g lean ground beef with the chili powder and cumin until no pink remains, 71°C (160°F), and use it instead of the chicken.
- Vegetarian nachos: skip the chicken and use 2 cans of black beans and 1 cup of corn kernels.
- Smaller batch: halve everything and bake on a quarter sheet pan or in a large ovenproof skillet.
Nutrition (per serving)
| Calories | 650 |
|---|---|
| Protein | 34 g |
| Carbs | 50 g |
| Fat | 35 g |
| Saturated fat | 12 g |
| Fibre | 9 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Nachos are best eaten straight away. Refrigerate leftover chicken and beans separately within 2 hours for up to 3 days, and make a fresh batch with new chips.
- Reheat
- Reheat leftover chicken in a skillet or the microwave until steaming hot, 74°C (165°F), before building a new tray.
Sheet Pan Chicken Nachos FAQs
How do you keep sheet pan nachos from getting soggy?
Use thick chips, bake the nachos only until the cheese melts, and add wet toppings such as salsa, sour cream and avocado after they come out of the oven. Drain and rinse the beans well, too.
What temperature do you bake nachos at?
Bake nachos at 200°C (400°F) for 8-10 minutes. That is hot enough to melt the cheese quickly without burning the chips.
Can I use rotisserie chicken for nachos?
Yes. Shred the meat from a rotisserie chicken and warm it in a skillet with the salsa and spices until steaming hot, 74°C (165°F), before it goes on the chips.
Are these nachos gluten-free?
Yes, as written, if your tortilla chips, salsa and spice blend are labelled gluten-free. Most plain corn chips are, but some flavoured chips contain wheat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
