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About This Recipe
These sheet pan chicken nachos are the ultimate quick meal that feels fun, satisfying, and a little indulgent, while still being super easy to make! Everything bakes together on one pan, making this an easy recipe with minimal cleanup and maximum flavor.
They’re layered for the perfect chip-to-topping ratio (no sad, naked chips here), loaded with protein from the chicken and beans, tons of melty cheese, and finished with fresh toppings that make every bite pop. Whether you’re making them for a busy weeknight dinner or serving them for a crowd, this recipe delivers every time.
Oh, and if you really want to take these easy sheet pan chicken nachos up a notch, make some of my super yummy (high protein!) Cottage Cheese Queso to dip them in!
For more recipes that are great for sharing, check out my Chicken Enchilada Sliders, Cottage Cheese Spinach and Artichoke Dip, Cheeseburger Sliders With Hawaiian Rolls, Healthy 7 Layer Dip, Super Easy Caprese Empanadas, Easy Mexican Cauliflower Rice Dip, or Healthy Ham and Cheese Sliders.
Why You’ll Love This Sheet Pan Chicken Nachos Recipe
- Quick and easy: An easy meal that’s ready in about 30 minutes from start to finish
- High-protein & satisfying: Chicken + beans make these more filling than typical nachos!
- Perfectly layered: No soggy chips, just melty, cheesy goodness in every bite.
- Customizable: These loaded nachos are easy to adapt with your favorite nacho toppings or dietary needs
- Great for sharing: Ideal for family dinners, game night, game days, or casual entertaining
- Tortilla chips: Use your favorite brand of chips. I just recommend using sturdy, restaurant-style tortilla chips so they hold up under the toppings. Thin chips can get soggy.
- Rotisserie chicken: Any cooked chicken works here—shredded chicken, rotisserie, grilled, baked, or even leftover chicken.
- White onions: Add a little bite and sweetness as they bake. You can also use red onion for a sharper flavor.
- Black beans: Make sure to drain and rinse. Pinto beans or even refried beans can work as a swap.
- Jalapeño: Adds a little heat for the perfect amount of spice. Remove the seeds for a milder flavor or skip entirely if sensitive to spice.
- Sharp cheddar cheese: For best results, use freshly grated cheese—it melts better than pre-shredded. You can also use Monterey Jack cheese, Colby Jack, or a Mexican blend.
- Toppings: Crumbled fat-free feta cheese, fresh pico de gallo, cilantro, avocado (optional). These add freshness and balance to the rich, cheesy base. However, feel free to get creative and use your favorite toppings!
- Lime crema: Optional, but I love to make a quick crema with sour cream and lime juice to drizzle over the baked nachos. Greek yogurt works great as a lighter swap.
- Lower fat option: Skip the avocado and use reduced-fat cheese and Greek yogurt instead of sour cream
- Dairy-free: Use your favorite dairy-free cheese and skip the crema, or use a dairy-free alternative
- Vegetarian: Skip the chicken and double the beans or add sautéed peppers and mushrooms
- Different protein: These nachos work with just about any protein! Use ground turkey, beef, or pork carnitas instead of chicken
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350°F. Lightly coat a large sheet pan with nonstick spray. Arrange about two-thirds of the tortilla chips in a single layer on the baking sheet.
2. Top with half of the chicken, onion, black beans, jalapeño, and shredded cheese.
3. Add the remaining chips.
4. Then finish with the rest of the toppings. Tip: Make sure some cheese hits every layer—this helps everything stick together.
5. Bake for 10–15 minutes, until the cheese is melted and bubbly.
6. Meanwhile, stir together the sour cream and lime juice in a small bowl until smooth.
7. Remove the nachos from the oven and immediately top with pico de gallo, avocado, cilantro, and feta.
8. Drizzle with lime crema and serve right away.
These nachos are best enjoyed fresh, but if you have leftovers:
- Refrigerate: Store in an airtight container for up to 2 days
- Reheat: Bake in the oven at 350°F until warmed through to help re-crisp the chips (microwaving will make them soft)
- Tip: If you know you’ll have leftovers, store fresh cold toppings separately and add them after reheating
Helpful Tips
✨Chips: Use sturdy, restaurant-style tortilla chips so they hold up under the toppings
🧀Fresh shredded cheese: For best results, use freshly grated cheese—it melts better than pre-shredded
⚠️Don’t overload: Don’t overload with toppings—too much can lead to soggy nachos
⭐️Evenly distribute: Layering is key for even distribution of flavor and texture. Make sure some cheese hits every layer—this helps everything stick together.
😋Best enjoyed fresh: Serve immediately for the best texture and melt
Can I make these ahead of time?
Nachos are best baked and served right away. However, you can prep all the toppings ahead of time to save time.
How do I keep nachos from getting soggy?
Use thick chips, don’t overload with wet toppings before baking, and always layer the ingredients evenly.
Can I use a different protein?
Yes! Ground beef, turkey, steak, or even shredded pork all work great.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Easy Cheesy Chicken Sheet Pan Nachos
Ingredients
Sheet pan nachos:
- 8 oz tortilla chips about 8 cups
- 2 cups shredded rotisserie chicken (200g)
- 1/2 large white onion (120g) chopped
- 1 15-oz can black beans drained and rinsed
- 1/2 jalapeño seeded and finely diced
- 6 oz sharp Cheddar cheese freshly grated (~1.5 cups)
Topping (after baking):
- 4 oz crumbled fat free feta cheese
- 2 cups pico de gallo (~380g)
- 1/4 cup fresh chopped cilantro
- 1 avocado chopped (optional)
Lime crema (optional):
- 1/2 cup sour cream (120g)
- Juice of 1 lime
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Instructions
- Preheat the oven to 350°F. Lightly coat a large sheet pan with nonstick spray.
- Arrange about two-thirds of the tortilla chips in an even layer on the pan. Top with half of the chicken, onion, black beans, jalapeño, and shredded cheese. Add the remaining chips, then finish with the rest of the toppings. Make sure some cheese hits every layer—this helps everything stick together.
- Bake for 10–15 minutes, until the cheese is melted and bubbly.
- Meanwhile, stir together the sour cream and lime juice in a small bowl until smooth.
- Remove the nachos from the oven and immediately top with pico de gallo, avocado, cilantro, and feta. Drizzle with lime crema and serve right away.
Notes
- Use sturdy, restaurant-style tortilla chips so they hold up under the toppings.
- For best results, use freshly grated cheese—it melts better than pre-shredded.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
