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If you’re looking for the ultimate crowd-pleaser, these Sheet Pan BBQ Chicken Nachos are it! Juicy BBQ chicken, melty cheese, and all the fixings come together in just 25 minutes. Perfect for a quick weeknight dinner or your next game day spread!
These Sheet Pan BBQ Chicken Nachos are next-level good! Think crispy tortilla chips smothered in BBQ chicken, melted cheese, and all the best toppings. They come together in just 25 minutes, and trust me, they’re the easiest, most delicious way to feed a crowd or satisfy those midweek cravings!
Before You Start
- Use sturdy chips: Go for thicker tortilla chips that can hold all the toppings without getting soggy. Nobody likes nachos that fall apart!
- Shred your own cheese: Pre-shredded cheese has anti-caking agents that can affect how well it melts. Grating your own makes it melt smoother and creamier.
- Preheat the oven: Make sure the oven is fully preheated to 400°F before baking the nachos. It helps the cheese melt quickly and evenly without overcooking the chips.
- Spread everything evenly: Don’t pile on too many toppings in one spot. Distribute the chicken, beans, and corn across the chips so every bite is loaded with flavor.
- Serve immediately: Nachos are best served hot and fresh out of the oven. The longer they sit, the softer the chips get. Keep that crunch alive!
Ingredients You’ll Need
- Cooked chicken: Leftover rotisserie chicken is ideal here, otherwise just cook some chicken breast. I usually boil 2 chicken breasts for about 15 to 20 minutes or until they’re tender enough to shred.
- BBQ sauce: Adds that sweet, tangy, smoky flavor to the chicken. Use your favorite store-bought sauce or homemade if you’re feeling fancy.
- Tortilla chips: Go for thicker chips so they hold up under all the toppings.
- Cheddar cheese: Melts beautifully and gives that classic nacho flavor. You can swap it for Monterey Jack or a Mexican cheese blend if you want.
- Black beans: Adds heartiness and a bit of protein. Make sure to rinse and drain them first.
- Corn: Sweet and juicy! Use fresh, frozen, or canned—whatever you’ve got on hand.
- Red onion: Adds a little crunch and sharpness to balance the sweetness of the BBQ sauce. Dice it finely so it spreads evenly.
- Jalapeño: Brings a nice heat to the dish, but you can leave it out if you’re not into spicy.
- Avocado: For creaminess and freshness. Diced avocado gives the perfect contrast to the crispy, cheesy nachos.
- Fresh cilantro: Brightens everything up. Skip it if you’re not a cilantro fan, but I love it for a pop of color and flavor.
- Sour cream: Perfect for a cool, tangy topping. Drizzle or dollop on top for extra creaminess.
- Lime wedges: A squeeze of lime adds a zesty kick that really wakes up the flavors.
Start by preheating your oven to 400°F (200°C). In a medium bowl, toss 2 cups of shredded chicken with ½ cup of BBQ sauce until every piece is well coated.
Tip: If your chicken is cold, warm it up slightly before adding the BBQ sauce so it soaks up the flavors better.
Spread a large bag of tortilla chips evenly over a sheet pan. Sprinkle 1 cup of shredded cheddar cheese over the chips. Evenly scatter the BBQ chicken, 1 cup of black beans, 1 cup of corn, and ½ small chopped red onion over the top. Finish with the remaining 1 cup of shredded cheddar cheese.
Tip: Layer the toppings evenly so every bite has a bit of everything—nobody likes a chip without cheese!
Place the sheet pan in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly. You want the chips to stay crispy while the cheese gets gooey. Once out of the oven, top the nachos with 1 diced avocado and ¼ cup of fresh chopped cilantro. Serve immediately with ¼ cup sour cream and lime wedges on the side.
Tip: Keep an eye on the nachos while they bake—everyone’s oven is a little different, so they might need more or less time depending on the heat.
How To Serve
I love serving these BBQ Chicken Nachos with a few easy sides to round out the meal or snack spread. They’re great for game days or casual get-togethers, and you can whip up any of these to make it a full feast!
Frequently Asked Questions
What’s the best way to reheat leftover nachos?
Reheat leftovers in the oven at 350°F for about 10 minutes to crisp them back up. Avoid microwaving, as it can make the chips soggy.
Can I make these nachos ahead of time?
It’s best to assemble and bake the nachos right before serving so the chips stay crispy. However, you can prep the chicken and toppings ahead of time to save time.
How do I store leftover nachos?
Store leftover nachos in an airtight container in the fridge for up to 2 days. Keep in mind that the chips may soften, but you can crisp them up slightly in the oven.
Can I freeze the leftovers?
I don’t recommend freezing nachos since the chips become soggy, but you can freeze the BBQ chicken separately. When you’re ready to eat, just defrost the chicken and assemble fresh nachos.
Are there any good topping alternatives?
You can add or swap toppings to your liking—think bell peppers, olives, jalapeño slices, or even pickled onions for extra tang. Get creative with it!
More Delicious Sheet Pan Dinners
- Sheet Pan Rosemary Chicken And Potatoes
- Italian Chicken Sheet Pan Dinner
- Sheet Pan Garlic Butter Shrimp
- Salmon And Green Beans Sheet Pan Dinner
- Sheet Pan Quesadilla
Sheet Pan BBQ Chicken Nachos
Ingredients
- 2 cups cooked chicken shredded
- ½ cup BBQ sauce
- 1 large bag tortilla chips
- 2 cups cheddar cheese shredded
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- ½ small red onion finely chopped
- 1 jalapeño sliced
- 1 avocado diced
- ¼ cup fresh cilantro chopped
- ¼ cup sour cream for serving
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, toss the shredded chicken with the BBQ sauce until well coated.
- Spread a layer of tortilla chips evenly on a large sheet pan. Sprinkle half of the shredded cheddar cheese over the chips. Evenly distribute the BBQ chicken over the cheese. Add the black beans, corn, and red onion over the chicken. Sprinkle the remaining shredded cheddar cheese on top. Add sliced jalapeños if desired.
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly. Remove the nachos from the oven and top with diced avocado and chopped cilantro.
- Serve immediately with sour cream and lime wedges on the side.
Tips & Notes:
- Use sturdy tortilla chips to prevent them from getting soggy under the toppings.
- Feel free to swap cheddar for Monterey Jack or a Mexican cheese blend for extra flavor.
- Add the avocado and cilantro after baking to keep them fresh and vibrant.
- Serve immediately for the best crunch, and reheat leftovers in the oven to crisp them back up.
