Sheet Pan Chicken Nachos
User Reviews
5
Sheet Pan Chicken Nachos
Description
Sheet Pan Chicken Nachos combine seasoned shredded chicken, black beans, and cheese over tortilla chips, all baked together on a single sheet pan. The chicken is flavored with taco seasoning, providing a savory base, while black beans add heartiness. Layering the chips with cheese before and after the toppings ensures even melting. Baking melts the cheese and warms the ingredients without making the chips soggy. Freshly diced tomatoes and chopped green onions added after baking contribute freshness and a slight crunch. Served with typical nacho accompaniments like guacamole, salsa, and sour cream, this dish works well as a casual shareable snack or meal.
Ingredients
- 1/2 chicken OR 3 cups cooked shredded chicken. Season with taco seasoning, salt and pepper, slow cooker, Mexican, shredded, batch
- 1 large tortilla chips bag
- 3 cups Colby jack cheese divided, shredded
- 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!