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+ servings
sheet pan chicken nachos

Shredded Chicken Nachos

Shredded Chicken Nachos are so easy to make, loaded with all your favorite ingredients, and are perfect for game day! Done in just 15 minutes.
Course dinner
Cuisine Mexican
Keyword cheese, chips, nachos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 bag salted tortilla chips
  • 2 cups shredded chicken rotisserie
  • 14.5 ounces black beans drained and rinsed
  • ½ teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon pepper
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 2 fresh avocados cubed
  • ½ cup sour cream
  • 2 sliced jalapenos
  • 1 can black olives slices
  • Lime wedges
  • Cilantro - fresh chopped


  • Preheat the oven to 350°
  • Spread a bag of tortilla chips over the bottom of a cookie sheet or any large oven safe pan.
  • Spread the chicken around the chips.
  • In a mixing bowl, combine the beans, chili powder, cumin, and pepper. Spread over the chicken.
  • Top with the shredded cheese and place in the oven till the cheese is melted.
  • Remove and add the remaining toppings.
  • Serve with lime wedges and a sprinkle of fresh chopped cilantro.


Store leftover toppings can be kept in an airtight container in the refrigerator for up to 5 days. Tortilla chips must be kept separate for freshness.