Sheet Pan Chicken Nachos are a fun and tasty dish perfect for gatherings, game nights, or a simple family dinner. They combine crispy tortilla chips, seasoned chicken, and gooey cheese, all baked to perfection. This recipe is easy to prepare and allows everyone to enjoy their favorite toppings.
Why Make This Recipe
This Sheet Pan Chicken Nachos recipe is great for several reasons. First, it’s simple and quick to make, taking about 30 minutes from start to finish. Second, it’s customizable! You can add your favorite toppings and make it your own. Lastly, it’s a perfect sharing dish that brings people together, making it ideal for parties or casual meals.
How to Make Sheet Pan Chicken Nachos
Ingredients:
- 32(ish) Tortilla Chips (use store-bought or click for a homemade recipe)
- 6 boneless skinless chicken tenders (cut into small strips)
- 1 ounce taco seasoning (click for homemade recipe)
- 1 tablespoon olive oil
- 1 tablespoon tequila
- 1 tablespoon lime juice
- 1/2 cup chopped onion
- 1/4 cup White Queso (click for a homemade recipe)
- 2 cups shredded Mexican blend cheese
- 1 cup pico de gallo (click for a homemade recipe)
- 1/4 cup fresh chopped cilantro (optional)
- Optional additional toppings: black beans, mexi-corn, jalapenos, refried beans, olives, or anything you love!
- Garnish ideas: sour cream, avocado, guacamole, salsa, and more!
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken strips to the skillet and toss them in the tequila, taco seasoning, and lime juice. Stir well to combine.
- Cook the chicken until it is fully cooked, about 4-5 minutes. Once done, set it aside.
- Lay the tortilla chips on a large sheet pan or cookie sheet that is sprayed with nonstick spray. Spread them out in a single layer, with only slight overlap.
- Arrange the cooked chicken and chopped onion over the chips.
- Drizzle the white queso over the chips and chicken. Remember, a little goes a long way; you don’t want everything to get soggy.
- Sprinkle the shredded cheese on top.
- Add the pico de gallo and chopped cilantro (if using). Feel free to add any extra toppings at this stage.
- Bake in the oven for approximately 10-15 minutes, rotating halfway through. You want the cheese to be fully melted and the chips slightly brown on the edges.
- Remove from the oven and top with your favorite garnishes: sour cream, guacamole, salsa, and more!
- Enjoy!
How to Serve Sheet Pan Chicken Nachos
Serve Sheet Pan Chicken Nachos hot out of the oven. It’s best to allow everyone to dig in right away while the cheese is still melty. Set out a variety of garnishes and extra toppings so everyone can customize their nachos.
How to Store Sheet Pan Chicken Nachos
To store leftovers, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 2 days. Reheat in the oven; microwave reheating may make the chips soggy.
Tips to Make Sheet Pan Chicken Nachos
- Use freshly made tortilla chips for added crunch.
- Adjust the amount of taco seasoning to suit your taste.
- Experiment with different cheeses for a unique flavor.
- For extra heat, add jalapenos before baking.
Variation
You can easily make this recipe vegetarian by omitting the chicken and adding more veggies like bell peppers or mushrooms. Alternatively, you can use ground beef or turkey instead of chicken.
FAQs
Q1: Can I make Sheet Pan Chicken Nachos ahead of time?
Yes, you can prepare the chicken and toppings in advance, then assemble and bake right before serving.
Q2: What if I don’t have tequila?
You can skip the tequila or substitute it with chicken broth or water.
Q3: Can I use different types of cheese?
Absolutely! Feel free to use mozzarella, cheddar, or any cheese you like for the nachos.
With this uncomplicated recipe, you’re on your way to enjoying delicious Sheet Pan Chicken Nachos in no time! Happy cooking!
Sheet Pan Chicken Nachos
Ingredients
Main Ingredients
- 32 pieces Tortilla Chips Use store-bought or homemade
- 6 pieces boneless skinless chicken tenders Cut into small strips
- 1 ounce taco seasoning Use homemade if preferred
- 1 tablespoon olive oil
- 1 tablespoon tequila Can be replaced with chicken broth or water
- 1 tablespoon lime juice
- ½ cup chopped onion
- ¼ cup White Queso Use homemade if preferred
- 2 cups shredded Mexican blend cheese
- 1 cup pico de gallo Use homemade if preferred
- ¼ cup fresh chopped cilantro Optional
Optional Toppings
- black beans, mexi-corn, jalapenos, refried beans, olives Add any toppings you love!
Garnish Ideas
- sour cream, avocado, guacamole, salsa Use as desired
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken strips to the skillet and toss them in the tequila, taco seasoning, and lime juice. Stir well to combine.
- Cook the chicken until it is fully cooked, about 4-5 minutes. Once done, set it aside.
- Lay the tortilla chips on a large sheet pan or cookie sheet that is sprayed with nonstick spray, spreading them out in a single layer.
- Arrange the cooked chicken and chopped onion over the chips.
- Drizzle the white queso over the chips and chicken, being careful not to soak the chips.
- Sprinkle the shredded cheese on top.
- Add the pico de gallo and chopped cilantro (if using). Feel free to add any extra toppings at this stage.
- Bake in the oven for approximately 10-15 minutes, rotating halfway through, until the cheese is melted and the chips are slightly brown on the edges.
- Remove from the oven and top with your favorite garnishes.
