The Kitchn: Save time and money by making sheet pan chicken nachos
Nachos are one of my go-to weeknight meals, and I'm here to make sure they're one of yours, too. No, I'm not talking about grabbing loaded nachos at happy hour. I'm talking about easy homemade chicken nachos, which will save you money and are ready in minutes.
These nachos have it all: cheesy chips layered with salsa-covered chicken and black beans, topped with all your favorite fixings. A sheet pan and a hot oven are just about all the equipment you'll need. Here's how to do it.
5 tips for the best chicken nachos
1. Start with a rotisserie chicken. Grabbing a rotisserie chicken is the best way to jump-start nachos at home. You can also use leftover chicken, especially if it's the ready-to-shred stuff that comes from the slow cooker or Instant Pot. With the chicken cooking out of the way, you can shortcut flavor by tossing the shredded chicken in your favorite jarred salsa.
2. Use restaurant-style tortilla chips. Grab any restaurant-style tortilla chips you like for building nachos, which are slightly thicker and hold up better than other varieties when baked.
3. Opt for a blend of cheeses. A combination of sharp cheddar and Monterey jack cheese is my personal favorite.
4. Finish with your favorite toppings! The toppings are entirely up to you, but I recommend a can of black beans, sliced black olives, fresh jalapeños, and chopped fresh tomatoes for topping the cheesy chips.
5. Line your sheet pan with foil. Don't forget to cover your sheet pan with foil before building and baking your nachos -- this will make cleanup a breeze.
Sheet Pan Chicken Nachos
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