Why You’ll Love This Recipe

I love how easy and satisfying these nachos are to make. Everything comes together on one sheet pan, making prep and cleanup simple. The chipotle chicken adds a smoky kick that pairs perfectly with the gooey melted cheese and crunchy chips. Plus, it’s endlessly customizable — I can pile on all my favorite toppings or adjust the spice level to suit my mood. Whether I’m feeding a crowd or just treating myself, this dish never disappoints.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb boneless, skinless chicken breasts, cooked and shredded
2 cups tortilla chips
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small red onion, diced
2 ripe avocados, diced
1/2 cup Greek yogurt or sour cream
1/4 cup fresh cilantro, chopped
2 tablespoons chipotle sauce (adjust to taste)
1 tablespoon olive oil
Salt and pepper to taste
Juice of 1 lime

Directions

I begin by preheating my oven to 400°F (200°C). While the oven heats, I mix the shredded chicken with chipotle sauce, olive oil, lime juice, salt, and pepper in a large bowl. I stir until the chicken is fully coated and smoky-scented.

Next, I arrange the tortilla chips in an even layer on a large sheet pan. I scatter the black beans and corn over the chips, then evenly spoon the chipotle chicken mixture on top. I sprinkle both cheddar and Monterey Jack cheeses generously across the pan, followed by the diced red onion.

I bake the nachos for about 10–15 minutes, just until the cheese is melted and bubbly. When they come out of the oven, I let them cool for a minute or two before finishing with diced avocado, dollops of Greek yogurt (or sour cream), and a sprinkle of fresh cilantro.

They’re best served immediately — warm, cheesy, and full of smoky goodness.

Servings and Timing

This recipe makes about 4–6 servings. It takes 15 minutes to prep and about 15 minutes to bake, for a total of 30 minutes.

Variations

I love experimenting with different toppings. Sometimes I add jalapeño slices for heat or drizzle everything with hot sauce or salsa verde. For extra richness, I top the nachos with guacamole instead of diced avocado. I’ve also swapped the chicken for shredded beef or roasted vegetables for a vegetarian twist. If I want a creamier texture, I add a layer of queso before baking.

Storage/Reheating

If I have leftovers (which doesn’t happen often!), I store them in an airtight container in the fridge for up to 2 days. To reheat, I spread them on a baking sheet and warm them in a 375°F oven for about 8–10 minutes until crispy again. I avoid microwaving, since it makes the chips soggy. I always add fresh toppings like avocado and cilantro after reheating.

FAQs

Can I make this recipe with rotisserie chicken?

Yes, I often use shredded rotisserie chicken for a quick shortcut.

How spicy are these nachos?

They’re mildly spicy, but I can adjust the heat by adding more or less chipotle sauce.

What kind of chipotle sauce should I use?

I like using canned chipotle in adobo sauce blended with a bit of lime juice, or any store-bought smoky chipotle sauce.

Can I make this vegetarian?

Absolutely. I replace the chicken with roasted vegetables or extra beans and corn.

What’s the best cheese for nachos?

A blend of cheddar and Monterey Jack melts beautifully and adds great flavor.

How do I keep nachos crispy?

I bake them just until the cheese melts and avoid overloading the chips with wet toppings before baking.

Can I add other toppings?

Yes! Jalapeños, olives, diced tomatoes, or green onions all make great additions.

How do I make it gluten-free?

I just use certified gluten-free tortilla chips and double-check the chipotle sauce ingredients.

Can I make this ahead of time?

I prepare the chicken and toppings in advance, then assemble and bake right before serving for the best texture.

What’s the best way to serve these nachos?

I love serving them straight from the pan for easy sharing — they’re great with a side of salsa or guacamole.

Conclusion

These Sheet Pan Chipotle Chicken Nachos are the ultimate comfort food — crispy, cheesy, smoky, and loaded with flavor. I love how simple they are to throw together and how customizable they can be for any crowd. Whether it’s game night, a party, or just a casual dinner, this easy one-pan recipe always hits the spot and disappears fast.