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a baking tray with chicken sheet pan nachos topped with sour cream and coriander, a small bowl with coriander

Sheet Pan Nachos

  • Author: Rita
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American


These baked sheet pan nachos are the perfect Sunday game appetizer! This recipe is super easy to make and loaded with tortilla chips, shredded chicken, and vegetables!


  • 14 oz tortilla chips (400 g)
  • 3 cups cooked shredded chicken (260 g)
  • 1 cup cooked black beans, drained and rinsed (140 g)
  • 1 cup cheddar cheese (220 g)
  • 1 cup mozzarella cheese (220 g)
  • 1 tomato, chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, sliced
  • 1 handful coriander, chopped
  • 1/4 cup sour cream (60 ml)


  1. Preheat the oven to 390 degrees F ( 200 C ) and line a baking tray with parchment paper.
  2. Add the tortilla chips in a single layer into the prepared baking tray.
  3. Top with shredded chicken, followed by black beans and cheese.
  4. Bake for five minutes or until the cheese has melted.
  5. Remove the baking tray from the oven and add the tomato, onion, jalapeno, coriander, and sour cream on top and serve immediately.


Don’t overbake the nachos: You want your nachos to be super cheesy, and the cheese will dry out if you overbake. It will take just 5 to 8 minutes.

Ensure you buy the correct type of cheese: You need to add cheese that melts very quickly. For example, use cheddar cheese and mozzarella cheese.

Layer evenly: It’s not fun when all the topping ingredients are gone from the top, and you’re left with a pile of naked tortilla chips, so ensure you layer the nachos evenly.

Keywords: loaded sheet pan nachos, chicken sheet pan nachos, baked sheet pan nachos