chicken nachos

Sheet Pan Chicken Nachos

Loaded with spicy pulled rotisserie chicken and ungodly amounts of cheese, these chicken nachos are hearty and satisfying – and everyone is happy when you say, “Nachos for dinner!”

Servings: 10
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes


For the Chicken

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 large cloves garlic, roughly chopped
  • 1 (8-oz) can tomato sauce
  • 2 tablespoons minced chipotle peppers in adobo sauce, plus 1 tablespoon sauce from can
  • ¼ teaspoon sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • 3 cups shredded cooked chicken, from 1 rotisserie chicken
  • ¼ cup fresh chopped cilantro (optional)

For the Nachos

  • 1 (13-oz) bag tortilla chips
  • 7 cups (28 oz) shredded Mexican blend cheese
  • ⅔ cup grated pecorino Romano cheese
  • ¼ cup finely sliced scallions, from 2 to 3 scallions
  • ¼ cup fresh chopped cilantro

For Serving (Optional)

  • Guacamole
  • Sour cream
  • Limes wedges


For the Chicken

  1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; reduce the heat if necessary.
  2. Add the tomato sauce, chipotle peppers and sauce, sugar, cumin, oregano, and salt. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 10 minutes. Stir in the chicken and cilantro.

For the Nachos

  1. Preheat the oven to 425°F and set two racks in the center of the oven.
  2. Arrange the tortilla chips in a single layer, overlapping slightly, on two 13 x 18-inch baking sheets. Spread the chicken evenly over the chips, followed by the cheeses.
  3. Bake until the cheese is melted, 5 to 8 minutes. Remove the nachos from the oven, then sprinkle with scallions and cilantro. Serve immediately, passing the guacamole, sour cream, and lime wedges separately.
  4. Make-Ahead Instructions: The chicken mixture can be made in advance and refrigerated up to 2 days ahead of time. Warm the chicken to room temperature in the microwave before assembling the nachos.
  5. Note: The nutritional information does not include the optional ingredients for serving.

Nutrition Information

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  • Per serving (10 appetizer-sized servings)
  • Calories: 624
  • Fat: 42 g
  • Saturated fat: 18 g
  • Carbohydrates: 29 g
  • Sugar: 3 g
  • Fiber: 2 g
  • Protein: 32 g
  • Sodium: 677 mg
  • Cholesterol: 115 mg