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Chicken Sheet Pan Nachos

Quick & Crispy Sheet Pan Chicken Nachos Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1 bag (10–12 oz) tortilla chips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 2 cups shredded Mexican blend cheese
  • 1 jalapeño, thinly sliced (optional)
  • Sour cream, diced avocado, salsa, fresh cilantro, lime wedges, for topping

Method
 

  1. Preheat oven to 400°F (200°C). Toss chicken pieces with olive oil and taco seasoning until coated.
  2. Spread chips on a large rimmed baking sheet. Top with seasoned chicken, black beans, corn, and jalapeño. Sprinkle cheese over everything.
  3. Bake 12 to 15 minutes, until chicken is cooked through and cheese is melted and golden at the edges.
  4. Remove from oven and top with sour cream, avocado, salsa, cilantro, and a squeeze of lime. Serve immediately.

Notes

Cook time can vary a minute or two depending on how thick your chips are and how your oven runs. For extra-crispy chips, place the empty baking sheet in the oven while it preheats, then carefully add the chips and toppings. Use any hot melty cheese you like; pepper jack adds great heat.