Sheet Pan Chicken Nachos
There’s nothing better than family movie night… except family movie night with nachos. These easy sheet pan chicken nachos are quick, cheesy, and perfect for sharing. The best part? You don’t even have to thaw anything. Using a rotisserie chicken keeps prep fast and simple so you can get back to picking the movie.
Equipment
- 1 Half Size Sheet Pan
- Parchment Paper (to line sheet pan for easy cleanup)
Ingredients
- 1 bag tortilla chips (El Patio are my family's favorite!)
- 2 cups shredded rotisserie chicken
- 1 can black beans, drained and rinsed
- 2 cups shredded monterey jack cheese
Optional Toppings
- sliced pickled jalapenos
- salsa
- sour cream
- avocado
- cilantro
- diced tomatoes
- green onions
Instructions
- Preheat the oven to 400°F.
- Spread chips out evenly on a parchment paper lined sheet pan.
- Top with chicken, beans and cheese.
- Bake for 8-10 minutes, just until the cheese is melted and bubbly.
- Finish with toppings of your choice.
Notes
Tips for the Best Chicken Nachos
- Use sturdy chips so they hold up under all that cheesy goodness.
- Layer strategically: Chips, then toppings, then another light layer of chips and cheese for even coverage.
- Serve right away: Nachos are best hot out of the oven so the chips stay crisp.
- Make it your own: Swap in pinto beans, add corn, or drizzle with queso for extra indulgence.
Serving Ideas
These oven baked chicken nachos are ideal for:
- Family movie night recipes
- Gameday snacks
- Easy weeknight dinners
- Party appetizers
Pair them with a fresh salad or a side of guacamole for a complete spread.
Save This Easy Nacho Recipe
Next time you’re wondering what to make for a quick dinner or snack, reach for this recipe. With simple ingredients and less than 10 minutes in the oven, these sheet pan chicken nachos are guaranteed to be a hit.
