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Chicken Nachos
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5 from 5 votes

Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos are loaded with seasoned chicken, black beans, cheese, and more!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Author Holly

Ingredients

  • 1/2 batch of Slow Cooker Mexican Shredded Chicken OR 3 cups cooked shredded chicken. Season with taco seasoning, salt and pepper.
  • 1 large bag tortilla chips
  • 3 cups shredded Colby Jack cheese divided
  • 1 can (15 ounces) black beans drained and rinse
  • 1 small Roma tomato diced
  • 2 green onions chopped

Toppings

  • guacamole
  • salsa
  • sour cream

Instructions

  • Preheat oven to 375 degrees F. Spray a 10x15 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!