Sheet Pan Chicken Nachos Recipe

Sheet Pan Chicken Nachos Recipe

How To Make Sheet Pan Chicken Nachos

This loaded chicken nachos is packed with tender chicken, spicy chipotle peppers, and two cheeses to yield a mouthwatering snack to munch on!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



For Chicken:

  • 2tbspextra-virgin olive oil
  • 1small yellow onion,diced
  • 2large garlic cloves,roughly chopped
  • 8oztomato sauce
  • 2tbspchipotle peppers in adobo sauce,minced
  • ¼tspsugar
  • 1tspground cumin
  • ½tspdried oregano
  • ¼tspsalt
  • 3cupschicken,shredded, cooked
  • ¼cupfresh cilantro,chopped, optional

For Nachos:

  • 13oztortilla chips
  • 28ozMexican blend cheese,shredded
  • cuppecorino romano cheese,grated
  • ¼cupscallions,finely sliced
  • ¼cupfresh cilantro,chopped


  1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, until soft and translucent. Do not brown; reduce the heat if necessary.

  2. Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

  3. Preheat the oven to 425 degrees F and set 2 racks in the center of the oven.

  4. Arrange the tortilla chips in a single layer, overlapping slightly, on two 13×18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.

  5. Bake for 5 to 8 minutes, until the cheese is melted. Remove the nachos from the oven, then sprinkle with scallions and cilantro.

  6. Serve immediately, passing the guacamole, sour cream, and lime wedges separately, and enjoy!


  • Calories: 838.67kcal
  • Fat: 57.15g
  • Saturated Fat: 22.47g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 20.85g
  • Polyunsaturated Fat: 8.97g
  • Carbohydrates: 29.26g
  • Fiber: 2.37g
  • Sugar: 2.83g
  • Protein: 50.50g
  • Cholesterol: 189.56mg
  • Sodium: 735.73mg
  • Calcium: 682.30mg
  • Potassium: 515.81mg
  • Iron: 2.76mg
  • Vitamin A: 226.14µg
  • Vitamin C: 6.52mg
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