One-Pan Chicken Nachos Recipe

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Feed a crowd and your hunger for loaded nachos all in one fell swoop. This One-Pan Chicken Nachos recipe will have you set for success.

chicken nachos on a sheet pan

Nachos have been a favorite dinner or snack of mine since high school. Trust me, that’s a long time. Back in the day, my best friend Stephanie and I would make a goopy cheese sauce from a dry packet mix. We loaded on the toppings and had a feast.

Since then I’ve simplified my nacho making process to include real shredded cheese and to make it in a big pan. I’ve shared my DIY Nacho Bar before. Nachos make a quick and easy dinner or appetizer with very little work.

But, if you really want to wow your guests, bring out this One-Pan Chicken Nachos dish all dolled up and ready to go.

Chicken nacho recipe ingredients

  • Tortilla chips – This might seem like an obvious ingredient but of course nachos wouldn’t be complete without a bag of tortilla chips. You can use your favorite brand here. 
  • Pinto Beans – You can make your own homemade pinto beans, or a can of beans works well if you are pressed on time.
  • Chicken – You can go ahead and cook your own, or a rotisserie chicken makes fast work of these nachos.
  • Cheese – Of course your nachos have to have cheese! We used pepperjack cheese for a little heat, but cheddar would also work.
  • Toppings- For us, we topped ours with black olives, jalapenos, tomatoes and sour cream. 

Granted, you may have some picky eaters who prefer not to have all the toppings, but I mean, seriously, which side would you choose?

chicken nachos on a sheet baked, and unbaked

The colorful toppings really do make a difference when it comes to presentation. And be sure that the fresh veggies and aromatics add a great pop of flavor. You can leave a smaller, plain pan back in the kitchen for the picky people. 😉

How do you assemble nachos?

So we make our chicken nachos in the oven on a sheet pan. It feeds a crowd and is super easy to throw together. Making these sheet pan nachos is all about layering. Layer, layer, layer.

  • Preheat. You want to start by preheating the oven to 350 degrees.
  • Chips first. Spread the chips on a large sheet pan.
  • Baked toppings first. Layer on the beans, chicken, and cheese. Bake the nachos until the cheese is melted and the toppings are warm, about 15 minutes.
  • Toppings last. Layer on the olives, chopped tomatoes, and cilantro. Place the sour cream in a small ziptop bag. Trim off a corner and drizzle the sour cream over the nachos. Serve immediately.

How do you make nachos without getting soggy?

Nachos that aren’t soggy is all about that layering. You want to bake the nachos without the topping first. So bake the nachos with the chicken, beans, and cheese first. Then before serving top with the toppings – olives, jalapenos, tomatoes, and sour cream.

What cheese is best for nachos?

We used pepper jack because of the extra little kick. But any melting cheese works well here. You could also use colby, cheddar, or monterey jack.  

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

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One Pan Chicken Nachos | Good Cheap Eats
One-Pan Chicken Nachos
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Feed a crowd and your hunger for loaded nachos all in one fell swoop. This One-Pan Chicken Nachos recipe will have you set for success.
Course: Appetizer
Cuisine: Mexican
Keyword: chicken nachos
Servings: 8 servings
Calories: 428 kcal
Author: Jessica Fisher
Ingredients
  • 13 ounce bag tortilla chips
  • 2 cups cooked and drained pinto beans
  • 1 cup cooked and chopped chicken
  • 2 to 3 cups shredded pepper jack cheese
  • 1/4 cup sliced black olives
  • 1 to 2 roma tomatoes chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spread the chips on a large sheet pan. Layer on the beans, chicken, and cheese. Bake the nachos until the cheese is melted and the toppings are warm, about 15 minutes.
  3. Layer on the olives, chopped tomatoes, and cilantro. Place the sour cream in a small ziptop bag. Trim off a corner and drizzle the sour cream over the nachos. Serve immediately.
Recipe Notes

How do you make nachos without getting soggy?

Nachos that aren't soggy is all about that layering. You want to bake the nachos without the topping first. So bake the nachos with the chicken, beans, and cheese first. Then before serving top with the toppings - olives, jalapenos, tomatoes, and sour cream.

What cheese is best for nachos?

We used pepper jack because of the extra little kick. But any melting cheese works well here. You could also use colby, cheddar, or monterey jack.  

Nutrition Facts
One-Pan Chicken Nachos
Amount Per Serving
Calories 428 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 423mg18%
Potassium 350mg10%
Carbohydrates 42g14%
Fiber 7g29%
Sugar 1g1%
Protein 16g32%
Vitamin A 386IU8%
Vitamin C 2mg2%
Calcium 321mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

One Pan Chicken Nachos | Good Cheap Eats

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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