There is nothing better on game day than eating Sheet Pan Chicken Nachos and watching your team win the biggest game of the year! Although, I can’t guarantee that the later will happen, I can certainly help you make the best nachos for your tailgate party.
I have always enjoyed making sheet pan meals because not only are the recipes delicious, but there is literally minimal clean up afterwards. From sausage and roasted root vegetables, to our favorite Sheet Pan Chicken and Vegetables, we love them all.
But there is something extra special when you pull out a tray of tortilla chips layered in melted cheese, shredded chicken, salsa, onions, and black beans spread out on a large baking sheet. And when you place the tray in front of your family and friends you can be sure that within seconds, there will be fingers diving in for the nachos in no time!
However, besides the amazing flavor that the warm nachos will have, it is also great to know that there is no clean up afterwards! That is because the sheet pan is lined with foil before baking.
Therefore, after everyone finishes picking off those little bits of stuck cheese on the foil and scooping up the last of the toppings, all that you need to do is to remove the foil and throw it away. And if you are like me, you will welcome this type of clean up! Because I know that there will be enough other dishes to do from the other dips, spreads, wings, and sandwiches that were made as well!
Some of our Favorite Game Day Recipes:
- Buffalo Chicken Dip
- Air Fryer Buffalo Wings
- Instant Pot Chicken Wings
- Slow Cooker Buffalo Chicken Wings
- Spinach Artichoke Dip
- Jalapeno Poppers
- Jalapeno Popper Bites
- Instant Pot Appetizer Meatballs
- Barbecue Pulled Pork
- Buffalo Chicken Sliders
Although I love each one of the above recipes I always have a hard time choosing which one to make when we are making game day appetizers. However, that is definitely not the case when it comes to making Nachos, specially when we bake them in the oven!
How To Make Sheet Pan Chicken Nachos
Restaurant-style tortilla chips
Sharp Cheddar cheese, shredded
Monterey Jack cheese, shredded
Cooked and shredded chicken
Thick and chunky salsa
Sweet onion, diced
Can of black beans
Green Onions, diced
Roma tomato, diced
Before you get started making the sheet pan chicken nachos, arrange a rack in the middle of the oven and heat the oven to 425°F (220°C). Then line a rimmed baking sheet with aluminum foil.
You can use any size sheet pan that you would like. I prefer to use the biggest one that will fit inside my oven so that the cheese can coat all the nachos!
Next, drain and rinse the black beans and dice your onion and set aside. Now in a medium bowl, add the shredded and cooked chicken and salsa and toss to combine.
Although you can certainly cook and shred your own chicken, I highly suggest saving yourself some time and energy by purchasing a cooked rotisserie chicken at your local grocery store. Then simply shred the warm meat when you bring it home.
You can use the meat right away or store it in the refrigerator until you are ready to make the nachos. We also use this meat in our Crock Pot Chicken Enchilada dip recipe. It is a fantastic short cut!
Now that you have the ingredients prepared, it is time to assemble the Chicken Nachos on the sheet pan. Do this by spreading half of the bag of tortilla chips in an even layer across the baking sheet. Top with half of the chicken and salsa mixture and half of both varieties of cheese. Repeat with another layer of chips, chicken and cheese.
Top the nachos with the diced onion and drained black beans. Then place the nachos in the preheated oven until the cheese is melted and the chips around the edges are starting to brown. This will take approximately 8 minutes.
Just before serving, garnish with diced jalapeño, sour cream, diced green onions, tomatoes and a sprinkle of cilantro. Serve and watch them disappear! Enjoy!
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- 1 (16-ounce) bag restaurant-style tortilla chips
- 1 1/2 cups Sharp Cheddar cheese, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 1 pound shredded and cooked chicken
- 1/2 cup thick and chunky salsa
- 1 small sweet onion, diced
- 1 (15-ounce) can black beans
- 1 small jalapeño, diced
- Sour Cream
- Green Onions, diced
- Roma tomato, diced
- Arrange a rack in the middle of the oven and heat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil.
- Drain and rinse the black beans, set aside.
- In a medium bowl, add the shredded and cooked chicken and salsa. Toss to combine.
- Arrange half of the bag of tortilla chips in an even layer across the baking sheet. Top with half of the chicken and salsa mixture and half of the cheeses. Repeat with another layer of chips, chicken and cheese.
- Top the nachos with the diced onion and drained black beans.
- Bake the nachos in the preheated oven until the cheese is melted and the chips around the edges are starting to brown, approximately 8 minutes.
- Just before serving, garnish with jalapeño, sour cream, diced green onions and tomatoes and a sprinkle of cilantro.
Toppings can be omitted or substituted based on your preferences.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 437Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 115mgSodium: 678mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 32g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.