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Sheet Pan BBQ Chicken Nachos

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Sheet Pan BBQ Chicken Nachos are loaded with crispy tortilla chips, smoky BBQ chicken, melted cheese, and fresh toppings for the ultimate crowd-pleasing appetizer or casual dinner. This easy one-pan recipe is perfect for game days, parties, movie nights, or using up leftover chicken.

Ingredients

  • 1 large bag tortilla chips
  • 2 cups cooked shredded chicken
  • 1 cup BBQ sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 red onion, thinly sliced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 jalapeño, sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream
  • 2 green onions, sliced
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the shredded chicken with BBQ sauce until evenly coated.
  3. Lightly grease a large sheet pan or line it with parchment paper.
  4. Spread a layer of tortilla chips evenly across the pan.
  5. Sprinkle half of the cheddar and Monterey Jack cheese over the chips.
  6. Add the BBQ chicken evenly over the top.
  7. Scatter black beans, corn, red onion slices, and jalapeños across the nachos.
  8. Top with the remaining shredded cheese.
  9. Bake for 10–12 minutes until the cheese is melted and bubbly.
  10. Remove from the oven and garnish with chopped cilantro and green onions.
  11. Drizzle with sour cream or serve it on the side.
  12. Serve immediately while hot and crispy.

Notes

  • Rotisserie chicken works perfectly for quick preparation.
  • Use pepper jack cheese or extra jalapeños for more heat.
  • Add avocado, guacamole, or pickled onions for extra flavor and texture.
  • For vegetarian nachos, replace the chicken with additional beans and vegetables.
  • Store toppings like sour cream and cilantro separately to keep leftovers fresh.
  • Nachos are best served immediately for maximum crispness.

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