Sheet Pan Chicken Nachos are a must-make for game day or any party! Seasoned shredded chicken, black beans, cheese and more all loaded on top of tortilla chips!
Friends, these Sheet Pan Chicken Nachos are my new food obsession. These nachos are dangerously good and packed with lots of flavor! I used this incredible SLOW COOKER MEXICAN SHREDDED CHICKEN recipe for the chicken, and then piled on all the things I think are a must for nachos. 😀
Note- You can use any regular shredded chicken you like, but the Mexican Shredded Chicken will bring the flavor up one hundred notches!
Shredded Colby jack cheese, black beans and lots of green onion are what make these chicken nachos heaven sent. I served ours with sour cream, salsa and guacamole and they were to die for. I kept wanting more!
I love the ease and simplicity of these yummy nachos. Especially with the use of the Slow Cooker Mexican Shredded Chicken. Once it’s done cooking you can whip up these nachos in no time at all.
This recipe makes a nice big batch that would serve about 6 people. But once everyone dives into the deliciousness you might need to make more. 😉
Sheet Pan Chicken Nachos
Ingredients
- 1/2 batch of Slow Cooker Mexican Shredded Chicken OR 3 cups cooked shredded chicken. Season with, taco seasoning or salt and pepper to taste.
- 1 bag corn tortilla chips
- 3 cups shredded Colby Jack cheese divided
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small Roma tomato diced
- 1 bunch green onion chopped
- Toppings:
- guacamole
- salsa
- sour cream
Instructions
- Preheat oven to 375 degrees F. Spray a 10×15 inch baking sheet with nonstick spray or line with foil.
- Spread half the tortilla chips evenly over prepared baking sheet. Sprinkle 1 cup of cheese over the chips.
- Place black beans in a medium microwave safe bowl and heat until warmed (around 45 seconds). Spread half the beans and also half of the shredded Mexican chicken evenly over the tops of chips and cheese.
- Repeat layers one more time ending with the cheese.
- Bake for 10 minutes or until cheese is melted. Remove from oven and top with tomato and green onion. Serve with desired toppings and enjoy!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
This looks great! I’ve made these before, but just adding whatever I had on hand. I’m definitely going to make these how you did! Yours look so much better than mine did. Thanks for sharing!
Beautiful, simple and tasteful ! Thank you !
Wow!!! It is perfect to eat with your family while watching movies or other bonding moments. Less expenses since this is affordable that everyone can eat unlimited without charges. Waiting for new recipe.
Will the chips still be hard and not soft
They stay crunchy! 🙂
Getting really hungry here and it is almost 10 P.M. LOL.. This all looks so good. I should make my own recipe of slow cooker Mexican chicken, Right?? or if you have a special one I am all ears. yummm.. here goes my diet. Hee hee.
RESTAURANT-worthy! This was incredible. I followed instructions exactly (I used tin foil for easier cleanup). We added sour cream & homemade guac on the side. I wanted to use the salsa I made from last week, but it went bad. However, this is just fine without salsa. Also very filling! I would welcome any ideas for re-heating.
I just made this for dinner tonight and it was delicious! We added some poncho cheese dip on our own portions. Yum!