Salsa Chicken Sheet Pan Nachos

My crew is filled with big fans of the Salsa Chicken Sheet Pan Nachos. Most of the time they only eat the chips, cheese, meat, beans, and corn, but occasionally they will dabble in jalapeno eating contests and have some fun with it. I usually make one “boring pan” and one “fun pan”. They also absolutely love that when it’s time to eat, I just put one or two sheet pans of nachos in the middle of the table, and they can serve themselves.

Salsa Chicken Sheet Pan Nachos

  • Difficulty: easy
  • Print

½ large bag of tortilla chips

3 cups shredded Mexican style cheese

2 cups shredded salsa chicken, warmed in a saute pan or microwave

½ cup canned black beans, drained and rinsed (optional)

½ cup thawed frozen corn (optional)

Shredded lettuce

Diced tomatoes

Jalapenos, sliced

Cilantro, chopped

Sour cream or plain Greek yogurt

Avocados or guacamole


Preheat your oven broiler. Line a rimmed half-size sheet pan with parchment paper or spray with pan spray. Spread tortilla chips over the pan and sprinkle with 2 cups of the shredded cheese. 

Place the sheet pan under the broiler and heat until cheese melts. 

Remove the pan from the oven and evenly cover the chips and cheese with the salsa chicken, black beans, and corn. Top with the remaining cup of shredded cheese and place under the broiler for another 1-2 minutes or until the cheese has melted and the edges of the chips start to brown.

Remove the pan from the oven, top with lettuce, tomatoes, sliced jalapenos, and other toppings of choice before serving. 

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