Sheet Pan BBQ Chicken Nachos
These BBQ chicken nachos are loaded with saucy shredded chicken, crispy bacon, black beans, and melted cheddar, all piled onto crunchy tortilla chips and finished with fresh toppings. Easy to make and perfect for feeding a crowd, this sheet pan dinner is a guaranteed hit for game day or a fun weeknight meal!
Servings 12 servings
Ingredients
Nacho base
- 1.5 lbs chicken breasts about 3 medium sized
- 1 cup bbq sauce
- 11 oz bag tortilla chips
- 2 cups black beans
- 6 slices cooked bacon chopped
- 3 cups shredded cheddar
Toppings
- ½ cup pickled onion
- ½ cup hot + sweet jalapenos
- ¾ cup guacamole
- ½ cup sour cream
- ½ cup cilantro chopped
- BBQ Sauce
- Ranch
Instructions
- Heat oven to 400F and line two baking sheets with foil. Add chicken breasts to one and bacon slices to the other. Bake for 20 minutes or until chicken is 160F and bacon is cooked to desired crispiness. Let cool
- Once chicken has cooled, shred. Toss with BBQ sauce.
- Chop bacon into small pieces.
- Start building the nachos. On a large sheet pan, lay out bag of tortilla chips.
- Layer on shredded bbq chicken, bacon, beans, and cheddar cheese.
- Bake for 10-12 minutes or until cheese has melted. Top with pickled onions and jalapenos, then scoop on guacamole and sour cream.
- Sprinkle with cilantro.
- Drizzle with BBQ sauce and Ranch dressing to desired liking.
Notes
- Build in even layers. Spread the chips, chicken, bacon, beans, and cheese in a single even layer rather than piling everything in the center. This way every chip gets its share of toppings instead of just the middle ones.
- Add cold toppings after baking. Guacamole, sour cream, and pickled onions should always go on once the nachos come out of the oven so they stay fresh and don't turn the chips soggy.
- Rotisserie chicken works great here. Skip baking the chicken breasts and use shredded rotisserie chicken tossed in BBQ sauce for an even quicker version.
- Best enjoyed fresh. These nachos are at their best right out of the oven; if you do have leftovers, store the chip base separately from the fresh toppings so everything reheats well.