A sheet pan dinner is perfect for a weeknight meal. It is fast to put together and a great way to get lots of flavors on the plate. And if you line your baking sheets with parchment paper, then clean up is going to be a real breeze. These Chicken Sheet Pan Nachos are going to be a real hit – any night of the week.
If you are in a pinch or a time crunch, you can use shredded rotisserie chicken or prepped grilled chicken from the deli section for this recipe. It’s also a great use of leftover turkey after you make a holiday roast. Just chop or shred the meat and add to the nachos.
I have added my recipe for Mexican gravy below. You can also use a canned enchilada sauce (red or green) if you have that on hand or want to make it quicker. If you have never tried Mexican Gravy, you are going to want to make it at least once for this recipe. And probably save it for other uses like enchiladas, huevos rancheros, burritos, tacos, taco salads – the list goes on and on. I like pinto beans for this but you could definitely use black beans instead, or a combination of both!
Sheet pan nachos are a really great way to feed a crowd – so these are perfect for family gatherings! The great thing about making sheet pan nachos is that you avoid those weird mountains of nachos that you get from a nacho bar – where the bottom chips don’t get hardly any toppings and the top chips end up soggy from too much toppings. By spreading things out, you get a nice even distribution.
Now Let’s Get Cookin’!
Chicken Sheet Pan Nachos
- 2 Large Baking Sheets
- 1 lb Chicken Breast
- 1 qt Chicken Broth
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- Mexican Gravy see recipe below
- 4 cups Tortilla Chips
- 1 15oz can Pinto Beans drained
- ½ Red Onion thinly sliced
- 3 cups Cheddar Cheese shredded
- ½ cup Pickled Jalapenos Slices
- ½ cup Cilantro chopped
- 1 cup Sour Cream
- Add chicken, broth, cumin and chili powder to sauce pan and cover with lid. Let cook for 15 minutes. Remove chicken and shred, then set aside.
- Prepare the Mexican Gravy per recipe below.
- Preheat oven to 425degF.
- Line baking sheets with parchment paper. Layer each tray with 2 cups chips, half of shredded chicken, half of pinto beans, half of Mexican gravy, half of cheese, half of red onions, half of cheese, and half of jalapenos. Place in oven and bake for 15 minutes.
- Remove from oven and sprinkle with cilantro. Serve with a dollop of sour cream.
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Beef Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tsp Salt
- In a sauce pan over medium heat, add butter. Once melted whisk in flour and cook for 3 minutes. Then whisk in broth and cook for 3 minutes. Stir in the seasonings. Reduce heat to low and let simmer until ready to build the enchiladas.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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