Feast your eyes on crispy tortilla chips, perfectly melted cheese, and a medley of vibrant toppings. This recipe takes the classic nachos to a whole new level of convenience and flavor, as it can be prepared effortlessly on a single sheet pan. Whether you're hosting a game night, planning a family gathering, or simply craving a delicious snack, these sheet pan nachos will satisfy everyone's appetite.
- Tortilla chips
- Cheddar and Monterey jack cheese
- Rotisserie chicken - Add this delicious chipotle chicken seasoning.
- Black beans
- Rotel tomatoes
- Black olives
- Jalapeno pepper
- Roma tomato
- Red onion
- Sour Cream
- Tortilla Chips - I prefer the thin and crispy restaurant style tortillas for this dish.
- Olives - I recommend the Lindsay brand that comes in a can. You can usually find these pre-sliced.
- Spice - Use pickled jalapeño peppers tone down the spice. Leave off the jalapeño peppers if you prefer a milder version.
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- Sheet pan
- Cutting board
Nachos are best when they are consumed immediately. The chips will get soggy when stored in the refrigerator.
Have leftover ingredients?
- Buy too many black beans? Try this delicious Black Bean Soup.
In the mood for a similar dish?
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Sheet Pan Nachos
- 10 oz. bag of Late July thin and crispy tortilla chips
- 12 oz. cheddar and Monterey Jack cheese mixed
- 1 cup shredded rotisserie chicken
- ½ cup black beans cooked and drained
- ½ cup frozen corn
- 8 black olives pitted and sliced
- 1 jalapeño pepper sliced
- 1 Roma tomato diced
- 2 tablespoons red onion diced
- fresh cilantro for garnish
- sour cream for serving
- salt to taste
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
- Spread a layer of the thin and crispy tortilla chips evenly over the prepared sheet pan, ensuring they cover the entire surface.
- Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the tortilla chips.
- Scatter the shredded rotisserie chicken, drained black beans, and thawed corn evenly over the cheese-covered chips.
- Place the sheet pan in the preheated oven and bake for about 10-12 minutes or until the cheese is melted and bubbly, and the nachos are heated through.
- While the nachos are baking, prepare your toppings. Dice the Roma tomato, finely chop the red onion, and gather fresh cilantro leaves.
- Once the sheet pan nachos are done baking, carefully remove them from the oven. Distribute the sliced black olives, diced Roma tomato, chopped red onion, and jalapeño pepper slices on top of the other ingredients.
- Add fresh cilantro leaves, a pinch of salt to taste, and serve immediately.
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.