Crowd-Pleasing Sheet Pan Chicken Nachos

Chicken Nachos

Baked homemade tortilla chips smothered in smoky salsa chicken, hearty beans, and all the best fixin’s, this shredded Chicken Nachos recipe does double duty as a tasty appetizer or satisfying main dish.

Why You’ll Love This Shredded Chicken Nachos Recipe

• Incredibly Versatile. While this recipe is delicious as-is, you can adapt it however you see fit, piling on any of your favorite toppings. Or swap the chips for Sweet Potato Fries or Air Fryer French Fries for Mexican nacho fries. YUM!
• Family-Friendly Dinner. Kids and adults alike will rejoice at the thought of having chicken nachos for dinner, and they won’t suspect that they’re loaded with good-for-you ingredients. Plus, this recipe is quick (the prep work is only 10 minutes), making it ideal for a last-minute meal (just like my Taco Pasta).
• Exceptionally Delicious. Don’t let the simplicity fool you, these chicken nachos are a masterpiece of textures and flavors! The shredded chicken is fall-apart tender, the flavor of the salsa with the spices is outstanding, and the creamy pinto beans blended with the cheese are pure pleasure.

How to Make Chicken Nachos

The Ingredients

• Chicken. Tender, succulent, spice-infused chicken is the crown jewel of these nachos. You can use chicken breast or chicken thighs.
• Salsa. Adds flavor and moisture to the chicken mixture. You can use any store-bought salsa you enjoy.
• Spices. A blend of cumin, chipotle chili pepper, oregano, garlic powder, salt, and pepper. It’s earthy, spicy, and full of rich flavor.
• Pinto Beans. Cooked in the same liquid as the chicken, salsa, and spices, the beans become incredibly creamy and flavorful.
• Tortilla Chips. Homemade tortilla chips are simple to make and much tastier than store-bought. If you prefer, you can swap the homemade chips for your favorite store-bought tortilla chips.

The Directions

1. Cook the Chicken. Watch as it absorbs all those delicious flavors!

2. Shred the Chicken. Add the pinto beans.

3. Cut the Tortillas. I cut mine into 6 wedges.

4. Bake the Chips. Let them cool.

5. Broil the Nachos. Top the chips with the chicken mixture and cheese, then broil for a few minutes. Remove the chips from the oven and add any other desired toppings. ENJOY!

The Best Chicken Nacho Toppings

• Avocado. Sliced avocado is wonderful, but adding some homemade guacamole would be next-level scrumptious.
• Cilantro. Fresh and delicious!
• Jalapeño. Dial up the heat with some sliced jalapeño or Pickled Jalapeños.
• Sour Cream. You can also use Greek yogurt for your cool and creamy element.
• Salsa. Use whichever kind you most enjoy.
• Onions. Try Quick Pickled Onions for a briny twist.
• Pico de Gallo. Pico de gallo or sliced cherry tomatoes would be delightful.
• Queso. For the cheese lovers! A drizzle of Vegan Queso would be tasty.

Recipe Tips and Tricks

• Pile Those Toppings High. While the chips and chicken mixture are delish on their own, the toppings are the true stars of these chicken nachos. The world (aka the nachos) is your oyster!
• Don’t Let the Chips Burn! Keep a close eye on your homemade tortilla chips, as things can escalate quickly. When you see them turn golden, go ahead and remove them.
• Spread the Love. When adding your chicken mixture and cheese to the chips, try your best to spread them evenly amongst all the chips. Not only do we want every chip to be as tasty as the rest, but big globs of the chicken mixture could cause the chips to become soggy.

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Chicken Nachos

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The best shredded chicken nachos with toppings galore! Cheesy and crispy with juicy chicken and beans, cooked on a sheet pan to keep it easy.

Course Appetizer, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 522kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chicken:

• 1 ¼ pounds boneless, skinless chicken thighs or breasts
• 1 (16-ounce) jar prepared salsa choose mild, medium or spicy, depending upon your heat preference
• 1 tablespoon ground cumin
• ½ to 1 teaspoon ground chipotle chili pepper 1 teaspoon will have more of a kick
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ cup water
• 1 (14.5-ounce) can low sodium pinto beans rinsed and drained

For the Baked Tortilla Chips (or swap your favorite store bought tortilla chips):

• 8 yellow corn tortillas
• Cooking spray
• ½ teaspoon kosher salt

For Topping:

• 6 ounces Mexican blend cheese
• Other desired nacho fixin’s: chopped green onions, sliced black olives, sliced jalapenos, cilantro, diced avocados, diced fresh tomatoes, nonfat plain Greek yogurt or sour cream

Instructions

• Place the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine, then bring to a gentle simmer. Partially cover the pot, then simmer for 12 to 14 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Halfway through, use a large spoon to turn the chicken over and spoon some of the salsa mixture over the top.
  
• With two forks, shred the chicken on a cutting board (or directly in the pot). Stir it back into the salsa mixture. Stir in the pinto beans. Let simmer for 2 minutes, stirring often, until hot and slightly thickened.
  
• Bake the chips: Preheat your oven to 350°F. Cut each tortilla into 6 wedges (I cut mine in half, then slice each half into three evenly sized wedges), then arrange in a single layer on two ungreased baking sheets.
  
• Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip the chips. Lightly coat with cooking spray and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
  
• Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.
  

Notes

• TO STORE: Refrigerate leftover nachos in an airtight storage container for up to 2 days. If possible, store the toppings separately from the tortilla chips. Store the tortilla chips in an airtight storage container at room temperature. 
• TO REHEAT: Rewarm nachos on a baking sheet in the oven at 350°F or in the microwave. 
• TO FREEZE: Freeze the chicken mixture only in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. You can also freeze any unused corn tortillas. 

Nutrition

Serving: 1(of 4) without additional toppings | Calories: 522kcal | Carbohydrates: 50g | Protein: 50g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Potassium: 1284mg | Fiber: 11g | Sugar: 6g | Vitamin A: 939IU | Vitamin C: 5mg | Calcium: 643mg | Iron: 4mg

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