Baked Chicken Nachos

Easy baked chicken nachos! These sheet pan baked nachos with chicken loaded with your favorite toppings make the perfect quick and easy dinner recipe or party snack!
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Course: Appetizer
Cuisine: Mexican
Keyword: appetizer, chicken, nachos, Snack
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 6
Calories: 438kcal
Author: Amy Locurto


  • 3 teaspoons olive oil
  • 15 ounces black beans, rinsed and drained 1 can
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1 red pepper diced
  • 1 green pepper diced
  • 2 cups rotisserie chicken shredded
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 ounce bag of tortilla chips
  • 1 cup pepper Jack cheese shredded
  • 1 cup Cheddar cheese shredded
  • 2 tomatoes chopped
  • 1/4 cup green onions diced
  • 1/3 cup fresh cilantro minced
  • 1/4 cup sour cream optional
  • 1/3 cup jalapeño pepper slices optional
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  • Preheat oven to 350°
  • In a large skillet add olive oil and sauté the black beans, garlic, cumin and chili powder in the oil for 2 minutes or until heated through. Toss diced peppers with the bean mixture and cook for another minute.
  • In a bowl, toss the shredded chicken, lime juice, salt and pepper together.
  • Spray a 13x9-in. baking dish with cooking spray and layer half of the tortilla chips, pepper and bean mixture, chicken, cheese (leave some for the top), tomatoes and onions.
  • Repeat the layers and sprinkle the top with a thin layer of cheese and cilantro.
  • Bake, at 350° for 10-12 minutes or until cheese has melted. Serve with sour cream and jalapeño peppers.


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Serving: 1g | Calories: 438kcal | Carbohydrates: 35g | Protein: 22g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 583mg | Potassium: 477mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 38mg | Calcium: 298mg | Iron: 2.8mg
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