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shredded chicken nachos loaded with topping on a sheet pan

Shredded Chicken Nachos

Amanda
These shredded chicken nachos are super easy to make and baked in the oven. Loaded with all of your favorite toppings, these sheet pan nachos are great for a quick weeknight dinner, game day or snack!
5 from 22 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mexican
Servings 8 servings
Calories 585 kcal

Ingredients
  

  • 16-18 ounce bag plain tortilla chips
  • 2 cups shredded chicken
  • 15 ounce can black beans drained and rinsed
  • 2 cups shredded cheese monterey jack, pepper jack or cheddar
  • 8 ounces pico de gallo salsa or salsa verde
  • 8 ounces sour cream
  • 1 medium avocado peeled, seed removed and sliced
  • 1 jar pickled jalapenos
  • 1 lime cut into slices

Instructions
 

  • Preheat the oven to 375° and line a sheet pan with parchment paper.
  • Spread the tortilla chips into an even layer over the entire sheet pan. Top the chips with the shredded chicken, black beans and lastly the cheese.
  • Bake in the preheated oven for 8-10 minutes until cheese is melted.
  • Serve nachos with the salsa, sour cream, avocado, jalapeno and lime.

Notes

Recipe serves 6-8 for dinner or 8-10 for an appetizer. 
  • Line the sheet pan with foil or parchment paper for easy clean up.
  • Try to add the everything in an even layer for even portions when serving.
  • If the nachos won't be eaten right away, toppings that have more of a liquid content should be served on the side so the chips don't get soggy.
 

Topping Ideas

  • Diced onions
  • Sliced pickled or fresh jalapeños
  • Diced tomatoes
  • Pico de gallo or salsa verde
  • Hot sauce
  • Sour cream
  • Sliced black olives
  • Sliced avocado or guacamole
  • Shredded lettuce
  • Chopped cilantro
  • Black beans or refried beans
  • Sautéed sliced peppers
  • Lime Wedges
  • Corn
 

Substitutions and Variations

  • Meat - Ground beef, sliced steak or shredded pork can be used in place of the shredded chicken.
  • Dairy Free - Omit the cheese and sour cream or use a dairy free substitute.
  • Gluten Free - Make sure to get gluten free chips as well as toppings.
  • Vegetarian - Omit the meat or use a plant based meat substitute.
 

Alternative Cooking Methods

Microwave - Layer a microwave safe plate with chips, chicken, beans and cheese and microwave in 30 second intervals until the cheese is melted. Top nachos with your favorite toppings.
Air Fryer - Layer chips in the air fryer basket, top with chicken, beans and cheese and cook at 350˚ for approximately 5 minutes until cheese is melted. Top air fried nachos with your favorite toppings.
 

Storage Suggestions

Leftover nachos that have not been fully loaded will keep in an airtight container in the refrigerator for 3-5 days and can be crisped up in an oven or air fryer. If toppings have been loaded with toppings, they will probably be soggy and not keep well.

Nutrition

Serving: 3ouncesCalories: 585kcalCarbohydrates: 57gProtein: 25gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 587mgPotassium: 624mgFiber: 10gSugar: 3gVitamin A: 560IUVitamin C: 3mgCalcium: 260mgIron: 3mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!