This post may contain affiliate links. Please read our disclosure policy.
Fast and kid approved, sheet pan chicken nachos are a delicious way to feed your family – you’ll love this quick rotisserie chicken meal!
Why Sheet Pan Nachos?
Nothing brings a family together quite like fighting over a delicious pile of sheet pan chicken nachos. When I make this recipe, I typically throw the pan, piled high with chips and toppings, on the table and let everyone dig in. My kids love it because it’s different and therefore fun, and I love it because it is killer easy with minimal dishes.
The most difficult thing about making these shredded chicken nachos is prepping the toppings. Which, in my opinion, is a 1 on the dinner difficulty scale. I guarantee your family will love these easy, flavorful, and customizable chicken nachos! I bet you’ll even add them to your menu next week too.
Shredded Chicken Nachos Recipe
- Rotisserie chicken or other pre-cooked chicken – I always use rotisserie chicken because it is SO easy!
- Water
- Garlic powder
- Paprika
- Chili powder
- Lime juice – I never have fresh limes on hand, so I just use bottled lime juice and it tastes great every time.
- salt
- Black pepper
Toppings
- Tortilla chips
- shredded cheese
- tomatoes
- jalapeños
- cilantro
- green onions
- sour cream
- guacamole
- beans
- lime juice
- salsa (anything else you want)
How Do I Make Chicken Nachos?
- Preheat the oven to 350° F.
- In a medium sized bowl, whisk the lime juice, water, garlic powder, paprika, chili powder, salt and black pepper together.
- Add the cooked, diced chicken and stir to coat. Set aside.
- Line a sheet pan with parchment paper. Top the parchment paper with a layer of tortilla chips.
- Add shredded cheese to the top of the chips.
- Evenly distribute the shredded chicken onto the chips.
- Top with more cheese and any other toppings you’d like to be heated through (Like beans)
- Bake at 350° for 5-10 minutes or until the chicken is heated through and the cheese is melted.
- Remove from the oven and top with additional toppings and enjoy!
Can I use a microwave instead of an oven to make chicken nachos?
Yes, you can! Make the chicken mixture (store in the fridge as needed) and make one set of nachos in the microwave at a time. This is perfect for a quick and easy lunch or single-serving dinner option!
How can I switch up these nachos?
Nachos are extremely versatile – you can change up the toppings each time you make this dish to have it taste slightly different. Have fun with the combinations you choose! We once tried adding queso in addition to our other toppings and that was *chefs kiss.*
More Rotisserie Chicken Meals
Chicken Nachos
Ingredients
- 4 cups diced rotisserie chicken or other pre-cooked chicken
- 1/3 cup lime juice
- 2 tbsp water
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Nacho Toppings
- Tortilla chips to cover sheet pan
- shredded cheese as desired
- tomatoes as desired
- jalapenos as desired
- cilantro as desired
- green onions as desired
- sour cream as desired
- guacamole as desired
- beans as desired
- lime juice as desired
- salsa as desired
Instructions
- Preheat the oven to 350° F.
- In a medium sized bowl, whisk the lime juice, water, garlic powder, paprika, chili powder, salt and black pepper together.
- Add the cooked, diced chicken and stir to coat. Set aside.
- Line a sheet pan with parchment paper. Top the parchment paper with a layer of tortilla chips.
- Add shredded cheese to the top of the chips.
- Evenly distribute the shredded chicken onto the chips.
- Top with more cheese and any other toppings you’d like to be heated through (Like beans).
- Bake at 350° for 5-10 minutes or until the chicken is heated through and the cheese is melted.
- Remove from the oven and top with additional toppings and enjoy!
