Sheet Pan Chicken Nachos Recipe

If you’re craving a crowd-pleasing, flavor-packed snack that’s as fun to make as it is to eat, let me share with you my absolute favorite Sheet Pan Chicken Nachos Recipe. It’s all about layering crispy tortilla chips with tender, well-seasoned chicken, gooey melted cheese, zesty pico de gallo, and a drizzle of creamy white queso, then baking it to bubbly perfection. This dish manages to be both simple and impressive, perfect for game days, casual dinners, or anytime you want a little fiesta in your mouth without spending hours in the kitchen.

Ingredients You’ll Need

These ingredients are straightforward but each one plays a crucial role in building bold flavors, delightful textures, and vibrant colors that make this Sheet Pan Chicken Nachos Recipe truly unforgettable.

• Tortilla Chips: About 32 chips, either store-bought or homemade, provide the perfect crunchy foundation.
• Boneless Skinless Chicken Tenders: Cut into small strips for quick, even cooking and tender bites.
• Taco Seasoning (1 ounce): Packed with spices that bring the chicken to life with smoky, savory warmth.
• Olive Oil (1 tablespoon): Helps cook the chicken evenly and keeps it juicy.
• Tequila (1 tablespoon): Adds a subtle depth and brightness that lifts the chicken flavor.
• Lime Juice (1 tablespoon): Injects a fresh, tangy zing that balances the richness.
• Chopped Onion (1/2 cup): Adds mild sweetness and a slight crunch.
• White Queso (1/4 cup): A creamy, smooth cheese drizzle that ties it all together without sogginess.
• Shredded Mexican Blend Cheese (2 cups): Melts beautifully to create that irresistible cheesy crust.
• Pico de Gallo (1 cup): Fresh tomatoes, onions, cilantro, and jalapeños bring color and bright flavor bursts.
• Fresh Chopped Cilantro (1/4 cup, optional): Adds a fragrant herbaceous finish.
• Optional Additional Toppings: Black beans, mexi-corn, jalapeños, refried beans, olives — customize to your heart’s content!

How to Make Sheet Pan Chicken Nachos Recipe

Step 1: Preheat Your Oven

Getting your oven to 350 degrees Fahrenheit creates the perfect even heat for melting cheese and crisping chips just right. This step sets the stage for everything that follows.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high heat so that the chicken cooks quickly and gets a delicious golden exterior. This is where the magic starts—toss the chicken strips in tequila, lime juice, and taco seasoning to infuse every bite with vibrant, layered flavor.

Step 3: Cook Chicken Until Done

Allow the chicken to cook about 4 to 5 minutes until it is fully cooked but still juicy. This ensures tender pieces that will stand up beautifully to the toppings and oven time.

Step 4: Lay the Chips

Spread your tortilla chips out on a large sheet pan sprayed with nonstick spray. Aim for a mostly single layer with just slight overlapping to keep them from becoming soggy or unevenly cooked.

Step 5: Add Chicken and Onion

Evenly distribute the seasoned chicken strips and chopped onions across the chip layer. This layering guarantees bold, tasty bites in every handful.

Step 6: Drizzle White Queso

Add a light drizzle of white queso over the nachos. It’s crucial not to overdo it here—the queso adds delicious creaminess without weighing down or making the chips soggy.

Step 7: Sprinkle Shredded Cheese

Generously cover everything with shredded Mexican blend cheese. This cheese melt is the gooey glue that pulls the whole dish together.

Step 8: Top with Pico and Cilantro

Scatter your fresh pico de gallo and chopped cilantro on top for bursts of color, freshness, and a prize of zesty goodness with every bite. Don’t forget additional toppings if you like—this is your chance to get creative.

Step 9: Bake to Perfection

Bake the sheet pan in your preheated oven for 10 to 15 minutes, rotating halfway through so the cheese melts evenly and the chips begin to toast golden brown on the edges. This step transforms all those fresh, individual elements into a harmonious, melt-in-your-mouth nacho feast.

Step 10: Final Touches and Serve

Once out of the oven, pile on your favorite garnishes like sour cream, guacamole, or salsa to match your mood and palette. Now it’s time for the best part—the enjoying!

How to Serve Sheet Pan Chicken Nachos Recipe

Garnishes

The right garnishes elevate your Sheet Pan Chicken Nachos Recipe from great to unforgettable. Think creamy dollops of sour cream, fresh avocado slices or guacamole, and vibrant salsa to add cooling contrasts and enhance the dish’s texture complexity.

Side Dishes

Serve these nachos alongside simple sides like a crisp green salad or a bright corn salad to balance the cheesy, savory weight. A refreshing margarita or a chilled cerveza pairs beautifully, keeping the fiesta vibe alive.

Creative Ways to Present

Try serving the nachos right on the sheet pan for that casual, shareable feel or scoop portions onto individual plates with a little extra sprinkle of cheese and cilantro on top. For gatherings, prepare a nacho bar with bowls of extra toppings and garnishes so everyone can customize their own Plate of Nachos dreams.

Make Ahead and Storage

Storing Leftovers

Any leftover Sheet Pan Chicken Nachos Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to maintain freshness and texture when reheating later.

Freezing

While nachos are best fresh, you can freeze the cooked chicken strips separately to save time next round. Thaw them in the refrigerator before assembling fresh nachos for your next feast.

Reheating

To reheat leftovers, spread the nachos on a baking sheet and warm them in a 350-degree oven for about 5 to 7 minutes. This method crisps the chips back up and melts the cheese nicely—avoid microwaving as it tends to make chips soggy.

FAQs

Can I use other types of cheese for this Sheet Pan Chicken Nachos Recipe?

Absolutely! While the Mexican blend cheese melts wonderfully, feel free to try cheddar, Monterey Jack, or even a sprinkle of cotija for a saltier kick. Mixing cheeses can give your nachos a unique flavor profile.

Is tequila necessary in the chicken marinade?

Tequila adds a subtle brightness and complexity to the chicken, but if you prefer not to use alcohol, you can substitute with a splash of chicken broth or extra lime juice and still get great flavor.

Can I make this recipe vegetarian?

Yes! Swap the chicken for black beans, refried beans, or sautéed veggies like bell peppers and mushrooms for a delicious vegetarian version that’s just as satisfying.

How do I prevent the chips from getting soggy?

The key is layering thoughtfully—using just a light drizzle of white queso and putting fresh ingredients like pico de gallo on after baking helps keep chips crispy and tasty. Also, baking just long enough to melt cheese but not overcook is essential.

Can this recipe be scaled up for a big party?

Definitely! Sheet Pan Chicken Nachos Recipe is perfect for gatherings. Just use multiple sheet pans or a larger roasting pan, and increase the ingredients proportionally. It’s a surefire way to feed a hungry crowd with minimal fuss.

Final Thoughts

I can’t wait for you to try this Sheet Pan Chicken Nachos Recipe! It’s playful to prepare, bursting with layers of flavor, and perfect for sharing. Whether for a spontaneous snack or a festive get-together, these nachos will quickly become a favorite you reach for time and time again. So grab your chips, season that chicken, and let’s get ready to dish up some serious deliciousness!

Print