These BBQ chicken nachos are topped with flavorful shredded barbecue chicken and ooey gooey melted cheese, then loaded with your favorite toppings. They make a delicious dinner or a perfect gameday snack!
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Why this Recipe Works
Who doesn't love a sheet pan full of cheesy homemade nachos loaded with ALL the toppings? It's a quick and easy dish that is loaded with flavor!
The key to making the best sheet pan BBQ chicken nachos is making layers of your tortilla chips, chicken, and cheese before baking them so that all of the chips get some topping love. After that, all that's left is to pick your favorite fresh toppings and pile them on high.
They're perfect for an easy weeknight dinner everyone will love.
Ingredient Notes
- Cooked Chicken - You can use shredded or sliced chicken for this recipe. Smoked chicken is the best for true smokey barbecue flavor. For a quicker option, I use a batch of my Instant Pot BBQ Chicken, but rotisserie chicken is another easy option. And of course, you can season some chicken with your favorite barbecue rub and bake it to use in this recipe as well. Pulled pork works great in this recipe too.
- Cheese - I like to use Monterrey jack and cheddar cheese in these baked chicken nachos, but you can use your favorite melting cheese. I do recommend shredding your own for the best results. Store-bought shredded cheese will not melt as well due to anti-clumping additives.
- Tortilla Chips - Thick tortilla chips work best to hold the tasty toppings. Thin chips tend to break under the weight of all that yummy goodness.
- Toppings - You really can't go wrong with the toppings for nachos. You can keep it simple with just chicken, BBQ Sauce, and cheese if you want. Or go all in for the ultimate loaded nachos! I like to add a mix of colors, textures, and flavors when choosing the toppings.
Step-by-Step Instructions
- Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.
- Stir together the chicken and around ½ cup of barbecue sauce. Add a single layer of tortilla chips to the pan and top with half of the cheese and chicken. Repeat with another layer of chips, cheese, and chicken.
- Bake for 10-12 minutes until the cheese is melted. Remove from the oven and top with your favorite toppings and drizzle on the remaining BBQ sauce, then serve immediately.
Recipe Tips
- Thick Chips - Use thick tortilla chips so they will hold the toppings without breaking
- Build Layers - Build your nachos in layers of chips, cheese, and chicken so that you don't end up with a bunch of naked chips on the bottom.
- Toppings - I recommend chopping most of your toppings fairly small so you can get a variety of flavors in each bite.
Frequently Asked Questions
To store nachos, it is best to remove some of the toppings that won't hold up well in storage such as sour cream, salsa, lettuce, avocado, etc. This will help to keep the nachos from getting soggy. Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat leftovers for 10-12 minutes in a 350°F oven or a toaster oven for smaller portions. Then add fresh toppings and serve.
For homemade nachos, I recommend a blend of mild cheddar and Monterrey jack cheese. These give a great flavor and melt very well. It is key to grate your own cheese from a block to get perfectly melted cheese. Pre-shredded cheese will not melt the same because of the additives used to prevent clumping.
Best Toppings for Nachos
The options for topping these sheet pan chicken nachos are endless. The key is to keep your toppings chopped or sliced small enough that they won't overpower the other ingredients. I tend to stick to the classics, so some of my favorites are:
- Avocado - I do like to leave avocado slices a little bigger for the visual effect, and they're soft enough that you can use the chips the break off a bite.
- Tomatoes - Diced aroma or sliced cherry tomatoes are the best options.
- Jalapeños - Fresh or pickled will work. If using fresh, remove the seeds for less spice.
- Cilantro
- Chopped green onion
- Sour Cream
- Guacamole
- Salsa
- Red Onion
- Black Beans
- Bell Peppers
- Corn
- Crumbled Bacon
- Shredded Lettuce
- Olives
- Sliced Radish
What to Serve with BBQ Chicken Nachos
These barbecue nachos are always a crowd pleaser, so they are perfect for a gameday appetizer spread. I like to serve them with some of my other game day favorites like:
📖 Recipe
Equipment
Ingredients
- 1 bag Tortilla chips, 12-16 ounces
- 2 cups cooked chicken, shredded or sliced
- ¾ cup BBQ sauce, divided
- 1 cup shredded cheddar cheese, mild or medium variety
- 1 cup shredded Monterrey jack cheese
Optional Toppings
- ¼ cup cilantro, roughly chopped
- ½ cup cherry tomatoes, halved
- ¼ cup sour cream
- ¼ cup red onion, chopped
- ¼ cup green onion, chopped
- 1 small jalapeno, seeded and sliced
- 2-3 small radishes, thinly sliced
- 1 medium avocado, sliced or chopped
Instructions
- Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.
- Stir together the chicken and around ½ cup of barbecue sauce. Add a single layer of tortilla chips to the pan and top with half of the cheese and chicken. Repeat with another layer of chips, cheese, and chicken.
- Bake for 10-12 minutes until the cheese is melted. Remove from the oven and top with your choice of fresh toppings and drizzle on the remaining BBQ sauce, then serve immediately.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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