Sheet Pan Nachos With Rotisserie Chicken
Sheet Pan Nachos are sure to score big for game night, nibbles spread, or family dinner! Crunchy, cheesy, over-the-top chicken nachos served sheet pan style is always a crowd-pleaser!
Looking for more party or super bowl sized snacks? Check out easy Mini Taco Bites Using Phyllo Cups, savory-sweet Ham & Swiss Sliders, and gooey cheesy Hot or Cold Vegetable Dip. My #1 most popular, knock-your-socks-off appetizer recipe; Beer Cheese Dip!
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Why Sheet Pan Chicken Nachos Work Every Time
This easy Sheet Pan Nachos recipe makes it simple to enjoy restaurant-style chicken nachos at home. Baked nachos for the win!!
- Easy: layer, heat, and eat
- Convenient: served right in the pan
- Time-saving: using rotisserie chicken
- Delicious authentic flavors
- Crowd-pleasing appetizer and snack
- Fun out-of-the-ordinary family dinner
- Quick clean up with lined sheet pan
- Excellent excuse for my fav, Sangria Mexican Mule! 😉
Ingredients For Easy Sheet Pan Chicken Nachos
When making nachos, take all the fresh toppings out of the fridge to warm to room temperature. This definitely helps the baked nachos stay warm longer!
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Tortilla chips – use a hearty/sturdy chip that can hold up under all the yummy nacho recipe ingredients.
- Rotisserie Chicken – easy, quick, and convenient. Use any flavor you prefer–lemon pepper adds a hint of citrus that is great on sheet pan nachos!
- Sharp Cheddar & Monterey Jack Cheese Blocks – grated will give sheet pan nachos the optimum creamy melty consistency. (But life happens! If packaged shredded cheese just has to do, I won’t tell!)
- Black Beans – canned beans, rinsed and drained.
- Roma Tomato – firm “plum” or “Italian” tomato with a meaty flesh and less juice than a garden tomato. A Roma tomato helps to keep sheet pan nachos crisp.
- Green Onions – sliced; green onions are also called spring onions.
- Radishes – thinly sliced, add gorgeous color, crunchy texture, and a refreshing zing.
- Jalapeño* – sliced (if you like some heat).
- Black Olives – sliced, canned olives that are well drained.
- Green Chiles – chopped, canned chiles well drained.
- Salsa – I recommend my Rooster’s Beak (pico de gallo-salsa fresca) for over-the-top chicken nachos!
- Fresh Cilantro* – nothing says nachos like this verdant and aromatic herb.
- Sour Cream – for serving
- Homemade Guacamole – for amazing, creamy, fresh, and zesty flavors that go so well with sheet pan chicken nachos!
*TIP: How To Store Fresh Cilantro
Watering a bunch of cilantro like a bouquet of flowers really extends the life of this herb. I bought a bunch last week to make my pico de gallo recipe, cut off the bottoms, and plunked the rest in a tall glass of water. Used them with the guac recipe, and still have bright unwilted cilantro after 12 days! (I change the water every couple of days!)
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How To Make The Best Sheet Pan Chicken Nachos
Crunchy, satisfying Mexican flavor served up hot, melty, and oh-so-delicious! Another reason chicken nachos are so great? You can prep everything a day or two ahead, assemble, and serve in less than 15 minutes! Love it!
When you are baking, you’ll want to use the full recipe at the bottom of the page.
- Layer chips, cheese, and chicken; repeat and sprinkle chicken nachos with black beans.
- Bake until the cheese melts and the chips start to brown.
- Serve with all the fresh stuff and remaining nacho toppings.
Recipe Notes & Tips
- The best way to layer sheet pan nachos is to cover chips with cheese, forming a barrier to the moist ingredients. Follow that with other nacho ingredients to be heated.
- Hands down, freshly grated cheese is the best on sheet pan chicken nachos. Use the large holes on a box grater to shred the cheese. Not to worry, bagged shredded cheese works, too. It just doesn’t melt as nicely because of the anti-caking agents.
- Remove the membrane and seeds if you love the flavor but not the heat of fresh jalapenos. (If you have disposable gloves, break them out, trust me!) You might find that heating jalapeno slices, raw or pickled, can caramelize or soften the “bite.”
- When you have a large group and a lot of dietary restrictions to consider, make a nacho platter! Serve any or all of your toppings in festive bowls on a lazy susan turntable.
Sheet Pan Chicken Nachos FAQs
At 450° F, chicken nachos can take 8 minutes or less. I’d like to tell you a specific time, but many things affect bake times, like chip density, cheese and meat temperature, and how hot your oven runs.
Monterey Jack is always a melty cheesy winner and is never unhappy when joined by a nutty, buttery cheddar on chicken nachos. A nice little touch is to sprinkle crumbly, salty cotija cheese after the nachos come out of the oven.
A good layer of melted cheese creates a barrier for the juicier topping ingredients. Another tip is to serve “wet” nacho toppings on the side and allow family or guests to add what they like.
How To Store Sheet Pan Rotisserie Chicken Nachos
We like sheet pan nachos so well that IF there are leftovers, I wrap them in the foil or parchment paper I lined the pan with and slide them into a large zipper bag. Getting them eaten up the next day is no problemo!
Reheat: Remove as much of the toppings that won’t like the oven as you can.* Spread chicken nachos on a baking sheet and sprinkle a bit more cheese. Put them in the oven long enough for the additional cheese to melt and the chips to crisp up.
Air Fryer: I’m not sure why, but I feel that leftover nachos reheat best in the toaster oven on the air fryer setting. Just keep an eye on them because chicken nachos will reheat quickly.
*Note: So they are easy to reheat, leave a portion of the chicken nachos uncovered with fresh toppings if you know the fam won’t make it through the whole pan. Not sure? Serve the toppings on the side. Viola!
More Topping Ideas For Nachos
- Seasoned ground meat: beef, turkey, chicken
- Pulled pork
- Mississippi Pot Roast
- Mississippi Chicken
- Fire roasted corn
- Fajita sauteed veggies
- Pickled jalapenos
- Shredded lettuce
What To Serve With Sheet Pan Chicken Nachos
A chicken nacho sheet pan recipe hits all the food groups for a guilt-free family night or a livened-up weekday meal. Besides having my fresh pico and favorite guac recipe, we’re all set. With the addition of Spicey Ranch Water or a Beergarita, of course!
If you’ve got a game day party or big gathering, you’ll want a few more options to go along with these yummy chicken nachos!
- Caramelized Black Bean Butter
- Charcuterie Board
- White Bean Queso Dip
- Pepperoni Pizza Sliders
- Hello Dollies – Legendary Cookie Bars!
- Peanut Butter Texas Sheet Cake
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Easy Sheet Pan Nachos With Chicken
Enjoy restaurant-style chicken nachos at home with this easy sheet pan nachos recipe.
- 16-ounce bag restaurant-style tortilla chips
- 3 cups (1 pound) rotisserie chicken*
- 8 ounces sharp cheddar, grated
- 8 ounces Monterey jack cheese, grated
- 1 cup can black beans, drained and rinsed
- 2.25-ounce can sliced black olives, drained
- 4-ounce can chopped green chiles
- 1 small roma tomato, chopped
- 4 green onions, sliced
- 3 radishes, thinly sliced
- 1 small jalapeño, sliced (if you like some heat)
- 1/2 cup salsa (or pico de Gallo)
- ½ cup fresh cilantro
- Sour cream, for serving
- Preheat oven to 450° F and line a large rimmed baking sheet with parchment paper or foil
- Arrange half of the chips in a single layer on the pan, top with half the chicken and half the cheese. Layer with the remaining chips, chicken, and cheese. Sprinkle with black beans.
- Place the pan in the center of the oven and bake until the cheese melts and the edges of the chips start to brown (about 8 minutes).
- When ready to serve, top with olives, green chiles, chopped tomato, green onion, radishes, jalapeño cilantro, salsa and sour cream.
- We like to use Mississippi Chicken and homemade pico de Gallo for our nachos
- See blog post for more tips and storing and reheat directions.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 721Total Fat: 41gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 157mgSodium: 1122mgCarbohydrates: 49gFiber: 6gSugar: 3gProtein: 42g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
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