Go Back
- 2 boneless, skinless chicken breasts - Bell peppers, red and yellow - Red onion - Tortilla chips - Shredded cheddar cheese - Black beans - Diced avocado - Guacamole - Sour cream - Fresh cilantro and lime wedges For this recipe, I use tender chicken breasts. They cook quickly and soak up flavors well. The colorful bell peppers add sweetness and crunch. I always include red onion for its sharp taste that balances the dish. Next, I layer on tortilla chips. They serve as a sturdy base for all the toppings. I use plenty of shredded cheddar cheese. It melts beautifully and adds richness. Black beans boost protein and give a hearty feel. For toppings, I love diced avocado. It adds creaminess. Guacamole brings extra flavor and zest. Sour cream offers coolness, which balances the heat. Fresh cilantro and lime wedges add a burst of freshness. They round out the dish perfectly! This combination makes a fun and tasty meal. Each bite bursts with flavor and color. You can really make it your own with your favorite toppings. 1. Start by preheating your oven to 400°F (200°C). This step helps cook everything evenly. 2. In a bowl, mix the thinly sliced chicken with olive oil and fajita seasoning. Toss well. This ensures every piece gets flavor. 1. Spread the seasoned chicken on a sheet pan. Add the sliced red and yellow bell peppers and red onion around the chicken. 2. Bake everything in the preheated oven for 20-25 minutes. Check if the chicken is cooked through and the veggies are tender. This process brings out their natural sweetness. 1. Layer tortilla chips across the pan. Make sure to cover the bottom well. 2. Distribute the baked chicken and veggies evenly over the chips. 3. Sprinkle black beans and shredded cheddar cheese on top. These add more flavor and texture. 4. Return the pan to the oven for another 5-7 minutes. Bake until the cheese is bubbly and melted. 5. Once out of the oven, top with diced avocado, guacamole, and sour cream. 6. Garnish with fresh cilantro and serve with lime wedges for some zing. Enjoy your easy flavor fiesta! To ensure even cooking for your chicken and veggies, slice them thin. Thin slices cook faster and more evenly. Spread the chicken and vegetables out on the sheet pan. This helps heat circulate around each piece. For layering nachos, start with a base of chips. Spread them evenly across the pan. Then, add your chicken and veggies on top. This way, every chip gets some love. Finish with cheese on top. It melts perfectly and holds everything together. If you want an alternative for chicken, try shredded rotisserie chicken. It saves time and adds flavor. You can also use tofu for a plant-based twist. For cheese options, you don’t have to stick with cheddar. Try Monterey Jack or pepper jack for a kick. Each cheese brings its unique taste and texture to the dish. For presentation, serving directly on the sheet pan is fun. It invites everyone to dig in. You can also transfer nachos to a colorful platter. Add fresh salsa or pico de gallo on the side for brightness. Pair your nachos with sides like corn salad or refried beans. They complement the nachos and add variety to the meal. {{image_2}} To make a meatless option, swap the chicken for veggies. You can use: - 1 can of chickpeas, rinsed and drained - 1 cup of sautéed mushrooms - 1 cup of zucchini, sliced These swaps add protein and keep the dish hearty. You can also use more bell peppers and onions for a colorful mix. For a spicy kick, add jalapeños. You can sprinkle them on top of the nachos before baking. You can also mix spicy salsa into the chicken or layer it over the cheese. This brings heat and flavor. Try new seasonings to change the taste. Here are some ideas: - Use taco seasoning for a classic twist - Add cumin and chili powder for a smoky flavor - Experiment with lime zest for a fresh note These options let you create unique nachos every time. Have fun with your flavors! To keep your sheet pan chicken fajita nachos fresh, place leftovers in an airtight container. Make sure to store them in the fridge within two hours of cooking. These nachos taste best within three days. When you store them, try to keep the toppings separate. This helps keep the chips from getting soggy. To reheat your nachos, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet, covering them with foil. Heat them for about 10 minutes. This method keeps the chips crispy and the cheese melty. You can also use a microwave. Just heat in short bursts, checking often. But know that chips might get softer using this method. You can freeze the chicken fajita filling but not the nachos as a whole. To freeze, let the chicken and veggies cool completely. Place them in a freezer-safe bag or container. They will last up to three months in the freezer. When ready to use, thaw in the fridge overnight, then reheat before serving. This keeps the flavors fresh and tasty! Sheet pan chicken fajita nachos last about 3 days in the fridge. To keep them fresh, store them in an airtight container. This helps maintain flavor and texture. If you notice any signs of spoilage, it’s best to toss them. Yes, you can prepare some parts ahead of time. Cook the chicken and veggies in advance. Store them in the fridge until you are ready to assemble the nachos. When it's time to eat, layer everything on the chips and bake. This saves time and lets you enjoy fresh nachos with less fuss. To keep nachos crispy, layer the chips first. Then, add toppings that are not too wet. For example, avoid putting guacamole directly on the chips before baking. Instead, add it after baking. This keeps the chips crunchy and the flavors fresh. You can create tasty sheet pan chicken fajita nachos with simple steps. We covered key ingredients like chicken, peppers, and cheese, along with easy instructions for prepping and baking. Remember to layer your nachos right for the best taste. In the end, enjoy experimenting with flavors and toppings. Each bite can surprise and delight you. Now go ahead and make your own delicious nachos!

Sheet Pan Chicken Fajita Nachos

A delicious and easy-to-make sheet pan dish featuring chicken, peppers, and nachos topped with cheese and fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, thinly sliced
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons fajita seasoning
  • 1 bag tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup black beans, rinsed and drained
  • 1 piece avocado, diced
  • 1 cup guacamole (store-bought or homemade)
  • 0.5 cup sour cream
  • 1 bunch fresh cilantro, chopped, for garnish
  • 1 piece lime wedges, for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, combine the sliced chicken with olive oil and fajita seasoning; toss until all pieces are well coated.
  • Spread the seasoned chicken across a sheet pan and add the sliced bell peppers and red onion around it.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender. Remove from the oven and let cool slightly.
  • Layer the tortilla chips across the pan. Distribute the chicken and veggies evenly over the chips.
  • Sprinkle black beans over the top, followed by the shredded cheddar cheese.
  • Return the sheet pan to the oven and bake for another 5-7 minutes, or until the cheese is bubbly and melted.
  • Once out of the oven, add diced avocado and dollops of guacamole and sour cream on top.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

Notes

Serve directly on the sheet pan for a fun, family-style meal, or transfer to a large platter. Use colorful plates for sides like fresh salsa or pico de gallo.
Keyword chicken, fajitas, nachos, sheet pan