These sheet pan chicken nachos are ready in just 10 minutes, bursting full of flavor, and make the perfect snack or lunch!
I don’t know about you, but life is busy. We’re always on the go, between taking Colby to preschool, running to the gym, different sports and activities, and work, and life. We always need more quick snack and meal ideas for when we only have a few minutes to grab something to eat.
These sheet pan chicken nachos can be made and ready to eat in under 10 minutes. It’s the perfect snack for us for after school, when we aren’t quite ready to eat dinner, but need something to get us through the next couple hours.
These tasty chicken nachos can be totally customized, topped with whatever your favorite toppings are.
Good toppings for chicken sheet pan nachos:
- bell peppers
- yellow onion
- black beans
- diced tomatoes
- green onions
- avocado or guacamole
- sour cream
If you’re using bell peppers, and onions you’ll want to saute them up for a few minutes in a pan till soft. Anything else can be added to the nachos as is. You’ll want to add the black beans, and corn before baking the nachos, the tomatoes can be added before or after. The green onions, cilantro, avocado, sour cream, and salsa should all go on after baking – as your serving them up.
Again, make them with your favorite toppings – whichever sound delicious to you. I know I usually have to keep the green stuff off of half of them, because my kids won’t eat anything green, no matter what it is 😉
How to make sheet pan nachos?
Sheet pan nachos are literally baked up on a sheet pan. Spread a layer of your favorite tortilla chips over the top of a sheet pan. I used a 12×17 pan, which is a little smaller than a half cookie sheet. It’s the perfect amount for a snack for our family, but use a bigger pan if you want it for a meal.
After the tortilla chips, top them with cooked chicken. You can use leftover grilled chicken, rotisserie chicken, etc.
Spread the bell peppers and onions, over the top of the chips too. Then sprinkle the nachos all over with cheese. You want a hearty helping of cheese to make these nachos nice and cheesy.
Place the pan into a preheated oven and bake for about 7 minutes or until the cheese is melted all over.
Top the nachos with remaining toppings that you didn’t want heated up, avocado, tomatoes, sour cream, etc.
The nachos are ready to serve and gobble up immediately.
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Sheet Pan Chicken Nachos
- 1/4 cup sliced bell pepper
- 1/4 cup sliced onion
- 4 cups tortilla chips
- 1 cup chopped cooked chicken
- 2 cups shredded cheese
- diced tomatoes
- sour cream
- Preheat the oven to 400 degrees.
- While the oven is preheating, saute up some bell peppers and onions in a small saute pan in some olive oil.
- Spread tortilla chips over the bottom of a 10x15in pan.
- Spread chicken over the tortilla chips evenly.
- Spread cooked bell pepper and onion over the chips.
- Sprinkle cheese evenly over the top of the chips.
- Place in oven and bake for 7-8 minutes, or until the cheese is melted.
- Remove from the oven and top with desired toppings.
- Snack away.
**These sheet pan chicken nachos were originally made in partnership with Foster Farms. All options are 100% my own.