Baked Chicken Nachos

4.93 from 14 votes

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!

Prep Time10

Active Time12

Total Time15

Yield:

Author: Amy Locurto

Ingredients

3 teaspoons olive oil
15 ounces black beans, rinsed and drained 1 can
1 teaspoon minced garlic
¼ teaspoon ground cumin
¼ teaspoon ground chili powder
1 red pepper diced
1 green pepper diced
2 cups rotisserie chicken shredded
1 tablespoon lime juice
⅛ teaspoon salt
⅛ teaspoon pepper
10 ounce bag of tortilla chips
1 cup pepper Jack cheese shredded
1 cup Cheddar cheese shredded
2 tomatoes chopped
¼ cup green onions diced
⅓ cup fresh cilantro minced
¼ cup sour cream optional
⅓ cup jalapeño pepper slices optional

Instructions

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.

Notes

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Course: Appetizer

Cuisine: Mexican

Keyword: appetizer, chicken, nachos, Snack

Calories: 438kcal

Nutrition