Chicken Sheet Pan Nachos

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’!

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Chicken Sheet Pan Nachos

Tortilla chips piled high with chicken, pinto beans, cheese, jalapenos and Mexican gravy.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword cheese, Chicken, chicken nachos, mexican gravy, nachos, pinto beans, sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Equipment

• 2 Large Baking Sheets

Ingredients

• 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

Instructions

• 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.