Sheet Pan Chicken Nachos

Why These Chicken Nachos Are a Family Fave

These sheet pan chicken nachos are a favorite of mine for football season, but I’ll be honest with you: we eat them year-round for dinner too. (If you want to get your kids running to the table, let me tell you, nachos for dinner is the secret.) I even do a shortcut and use store-bought rotisserie chicken, so literally all I have to do is assemble the nachos and pop them in the oven.

• (Almost) no prep needed. Rotisserie chicken means you don’t have to pre-cook anything, and you can also take advantage of your grocery store salad bar for a lot of the toppings. All that’s left is mixing the crema and assembling!
• Great for sharing. No one can resist a big pile of chicken nachos! When I’m serving these as an app, I set out a stack of plates, a spatula for serving the nachos, and a topping bar for everyone to customize their own.
• Perfect for using up leftovers. You know how when you have tacos for dinner, you always have leftover cilantro and cheese and salsa sitting in the fridge? Sheet pan nachos are an awesome way to use them up!

What You’ll Need

Scroll down to the recipe card for exact measurements and instructions for these sheet pan chicken nachos.

For the Nachos:

• Tortilla chips – Use sturdy chips that can stand up to all the toppings.
• Mexican cheese blend – Or another cheese you like on your nachos.
• Rotisserie chicken – Leftover chicken also works if you have it on hand!
• Black beans – Rinse these well. Pinto beans or dollops of refried beans also work.
• Sweet corn – I use canned corn.
• Red onion – Brings crunch and a little bite. Pickled red onions are also delicious on nachos.
• Jalapeño – I love the fresh heat these add. Use canned mild Hatch chiles for some zippy flavor without the spiciness.
• Avocado – My favorite topping! Of course, you can’t go wrong with guacamole either.
• Roma tomato – Roma tomatoes aren’t as juicy as regular tomatoes, which is why I prefer them for these chicken nachos.

For the Cilantro Lime Crema:

• Plain Greek yogurt – Sour cream is a more traditional option, but I like to use Greek yogurt because it’s tangier and it has some protein too.
• Seasonings – Cumin and garlic powder.
• Fresh cilantro – For bright, fresh flavor.
• Lime juice – To thin the crema into a drizzle-able consistency.

How to Make Chicken Nachos on a Sheet Pan

These nachos come together in just a few easy steps.

• Make the crema. Add the Greek yogurt, cumin, garlic powder, cilantro, and lime juice to a small food processor. Blend until smooth and the cilantro is finely chopped.
• Prepare the baking sheet. Line a baking sheet with parchment paper or foil and lightly coat it with cooking spray. Spread the tortilla chips into an even layer.
• Layer the toppings. Sprinkle about one-third of the cheese over the chips. Top with black beans, corn, red onion, and shredded chicken.
• Finish with cheese. Sprinkle the remaining cheese evenly over the top.
• Bake. Place the baking sheet in a 450ºF oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly and the chips are lightly golden.
• Add fresh toppings. Remove from the oven and top with jalapeño slices, diced tomato, avocado, and a generous drizzle of cilantro lime crema before serving.

Tips for the Best Sheet Pan Nachos

A few tricks will help you make restaurant-worthy nachos on a sheet pan, easy peasy.

• Layer the cheese. Adding cheese both under and over the toppings helps everything stick together.
• Use sturdy chips. Thin chips can break under the weight of the toppings, especially after baking.
• Don’t overload the pan. Spreading everything into an even layer ensures every chip gets toppings.
• Add fresh toppings after baking. This keeps the avocado, tomatoes, and jalapeños fresh and stops the tomatoes from softening the chips.

Serving Suggestions

Like I said, we definitely make this chicken nachos into a meal (no shame in my nacho game!), but if you want to pair them with something else, try:

• Tex-Mex main dishes like creamy chicken enchiladas verde.
• Other crowd-pleasing party apps like cowboy hamburger sliders.
• Frozen mango margaritas and classic cadillac margaritas.

Storage and Reheating

• Refrigerator: Store leftover sheet pan chicken nachos in an airtight container for up to 2 days; keep the crema and fresh toppings in separate containers.
• To reheat: Warm leftovers in a 350°F oven until heated through and crispy again, then drizzle with the crema and add fresh toppings.

More Easy Sheet Pan Recipes

• Easy Sheet Pan Chicken Fajitas
• High Protein Sheet Pan Pancakes
• Sheet Pan Mushroom Spinach Frittata
• Sheet Pan Honey Mustard Chicken & Vegetables