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Sheet Pan Chicken Nachos

A delicious and convenient twist on traditional nachos, perfect for sharing. Crispy tortilla chips topped with shredded chicken, cheese, and beans create a satisfying dish for families or gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag Corn tortilla chips The crunchy base for your nachos.
  • 3 cups Rotisserie chicken Flavored and tender protein.
  • 1 packet Taco seasoning Adds zesty flavor to the chicken.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Pepper Adds warmth and spice.
  • 2 cups Cheese (Monterey jack, cheddar, and Colby blend) For gooiness and richness.
  • 1 can Pinto beans Adds fiber and heartiness.
  • 1 can Black beans Provides additional protein and contrast.
Toppings Suggestions
  • as desired Toppings (e.g., sour cream, guacamole) Customize for added flavor and texture.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Spray a sheet pan with a light coating of non-stick spray.
  3. Shred the chicken from the rotisserie into pieces.
  4. Toss the shredded chicken with taco seasoning, salt, and pepper.
Assembly
  1. Spread half of the tortilla chips on the sheet pan, followed by half of the seasoned chicken, half of the pinto beans, and half of the cheese.
  2. Repeat layering with the remaining chips, chicken, beans, and top with remaining cheese.
Cooking
  1. Place the pan in the oven and bake for 10 minutes or until everything is warmed through and the cheese is melted.
  2. Add desired toppings immediately and serve hot.

Notes

Can be customized with various toppings. Leftovers can be transformed into wraps or bowls.