When I need an easy-to-make yet satisfying meal that everyone will love, I make these shredded chicken nachos. They are loaded with juicy and tender chicken, melty cheese, and all the classic toppings that make nachos irresistible. This sheet pan chicken nachos recipe is one of the best ways to enjoy my crockpot taco chicken or to use up leftover or rotisserie chicken, making it a crowd-pleasing appetizer or an excellent quick weeknight dinner.
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Love Mexican-inspired recipes? Try my Easy Guacamole, Mexican Street Corn Dip or Cheesy Ground Turkey Quesadillas for easy recipes that are perfect for a family dinner or game day!
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Why You'll Love This Chicken Nacho Recipe!
What I love most about this dish is how simple it is to make —layer, bake, and enjoy! So, whether you are planning a family movie night or watching the big game, these pulled chicken nachos will make things more enjoyable.
There's so much more to love about these easy nachos with chicken, especially if you're a fan of cheesy and crunchy comfort food.
- Quick and Easy - Ready in under 30 minutes!
- Crowd-Pleaser - Perfect for game nights, parties, or an easy-to-prepare dinner.
- Versatile - Customizable with your favorite cheeses and toppings.
- Easy Cleanup - Baked on a single sheet pan for easy serving and fewer dishes.
Equipment Needed
- Large sheet pan
- Parment paper
- Oven-safe tongs or spatula
- Measuring cups
Key Ingredients
Corn Tortilla Chips - The base of your nachos. Choose sturdy chips that can handle the toppings without getting soggy or breaking.
Shredded Chicken - You can use my Crockpot Taco Chicken recipe, store-bought rotisserie chicken, or leftover roasted chicken. But don't stress —any shredded chicken for nachos works great!
Shredded Cheese - Monterey Jack, cheddar, or a blend of both melts beautifully to achieve the gooey and cheesy finish.
Toppings - Diced avocados, sour cream, cilantro, tomatoes, onions, black beans, jalapeños, and fresh lime wedges add a nice, refreshing finishing touch.
Step-By-Step Instructions
Preheat the oven to 350℉.
Layer the chips on a large sheet pan. Top evenly with the shredded chicken and sprinkle on the cheese.
Bake for 10 to 12 minutes or until the cheese is beautifully melted and bubbly.
Finish by topping with the prepared toppings.
Serving Suggestions
Serve your easy sheet pan chicken nachos straight from the pan for a fun and casual meal. It pairs beautifully with guacamole, fresh salsa, or Mexican rice for a complete dinner. These sheet-pan chicken nachos are a perfect addition to your game-day spreads or casual get-togethers.
Make Ahead
You can prepare the chicken ahead of time, especially if you will be using the Crockpot Chicken Taco. Refrigerate it until ready to use. When it's nacho time, assemble and bake.
Storage
Not recommended for storage, as the chips will get soggy once cooled. If you have leftover chicken or toppings, store them separately and assemble fresh for the next time you make nachos.
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Chicken Nachos
Ingredients
- 1 13 ounce bag corn tortilla chips
- 2 cups Crockpot Taco Chicken *see notes below or use rotisserie chicken mixed with a spoonful of taco seasoning and salsa.
- 2 cups shredded cheese (cheddar cheese or Monterey jack or both!)
Topping Ideas
- black beans, avocado, sour cream, cilantro, tomatoes, red onion, jalapeno and limes
Instructions
- Preheat oven to 350℉.
- Spread the chips on to a large sheet pan. Add a layer of chicken followed by cheese and spread evenly on top of the chips.
- Bake for 10-12 minutes or until the cheese is melted and bubbly.
- Add the toppings to the nachos and serve immediately.
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