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BBQ Chicken Sheet-Pan Nachos

These BBQ Chicken Sheet-Pan Nachos are a flavorful, easy-to-make crowd-pleaser with smoky chicken, melty cheese, and crunchy chips!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: BBQ, Chicken, Easy, Nachos, Quick, Sheet Pan
Servings: 4 servings

Ingredients

  • 1 lb cooked chicken shredded
  • 1 cup BBQ sauce
  • 1 bag tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels (frozen or canned)
  • 1 jalapeño sliced
  • 0.5 cup green onions chopped
  • 1 avocado diced
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped

Instructions

  • Set your oven to 375°F (190°C). This temperature allows the cheese to melt perfectly without burning the chips.
  • In a bowl, toss the shredded cooked chicken with the BBQ sauce until evenly coated. This step infuses every bite with that smoky, tangy flavor that’s the hallmark of BBQ chicken.
  • Spread the tortilla chips evenly across your sheet pan. Even coverage ensures every chip gets some love. Next, sprinkle half of the cheddar and Monterey Jack cheese over the chips. Then, scatter the BBQ-coated chicken, black beans, and corn kernels on top. Add the remaining cheese to create a cheesy blanket that melts over the toppings.
  • Place the sheet pan in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly. Keep an eye to prevent the chips from burning.
  • Once out of the oven, sprinkle the sliced jalapeños, green onions, and chopped cilantro over the top. Add diced avocado and dollops of sour cream to finish it off with creamy and cooling elements.
  • Serve your BBQ Chicken Sheet-Pan Nachos immediately for the best texture and flavor. Pair with a cold beverage or complement with sides like a crisp salad or fresh salsa.

Equipment

  • Sheet pan
  • Mixing bowls
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board
  • Oven mitts
  • Spatula or Tongs

Notes

  • Don’t overcrowd the pan to keep chips crispy instead of soggy.
  • Distribute cheese evenly for perfectly cheesy nachos.
  • Add fresh toppings after baking to keep flavors bright and textures contrasting.
  • Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to maintain crispiness.
  • Try substitutions like shredded turkey, different cheeses, or beans to customize the recipe.
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