Easy Cheesy Chicken Sheet Pan Nachos
Servings: 4 servings
Calories: 687kcal
A simple, no-fuss way to make cheesy chicken nachos right on a sheet pan—perfect for easy dinners or sharing.
Print Recipe
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
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
TIPS
- 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
Serving: 385g (with pico + feta, as reflected in nutrition) or ~265g (without toppings) | Calories: 687kcal | Carbohydrates: 64.8g | Protein: 45g | Fat: 27.5g | Saturated Fat: 10.7g | Cholesterol: 40mg | Potassium: 681.3mg | Fiber: 12.6g | Sugar: 4.5g