Sheet Pan Chipotle Chicken Nachos

$- 1 pound boneless, skinless chicken breasts - 1 bag tortilla chips - 1 cup shredded cheddar cheese - 2 tablespoons chipotle powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup black beans, rinsed and drained - ½ cup corn kernels (fresh, frozen, or canned) - 1 medium jalapeño, sliced (optional) - ½ cup diced tomatoes - ¼ cup sliced green onions - Fresh cilantro for garnish When I make these Sheet Pan Chipotle Chicken Nachos, I start with the main ingredients. The chicken forms the base, giving you protein and flavor. I choose boneless, skinless chicken breasts for a lean option. The tortilla chips provide that wonderful crunch. I love a solid layer of shredded cheddar cheese. It melts beautifully over everything. Next, I focus on the spices and seasonings. Chipotle powder brings in that smoky heat. I also add smoked paprika for deep flavor. Garlic and onion powder give a savory kick. Salt and pepper balance the dish, enhancing all the flavors. Lastly, I love to pile on the additional toppings. Black beans add fiber and creaminess. Corn gives a touch of sweetness. If you like heat, slice the jalapeño to add some spice. Diced tomatoes bring freshness, while green onions add a nice crunch. Finally, I finish everything with fresh cilantro for a pop of color and flavor. - Preheat the oven to 400°F (200°C). - In a bowl, mix 2 tablespoons of chipotle powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 2 tablespoons of olive oil, and salt and pepper to taste. - Rub this mix on 1 pound of boneless, skinless chicken breasts. - Place the chicken in a baking dish and bake for 20-25 minutes. - Check if the chicken is fully cooked; it should reach an internal temperature of 165°F (75°C). - After baking, let it cool for a few minutes, then shred it with two forks. - Spread a bag of tortilla chips evenly on a sheet pan. - Layer the toppings: add half of the shredded cheddar cheese, then the shredded chicken, 1 cup of rinsed black beans, ½ cup of corn kernels, jalapeño slices (if using), and ½ cup of diced tomatoes. - Finish by adding the rest of the cheddar cheese on top. - Bake the nachos for an additional 10-15 minutes until the cheese is melted and bubbly. - Once out of the oven, garnish with ¼ cup of sliced green onions and fresh cilantro. - Serve hot with sour cream and guacamole on the side for dipping. To make the best nachos, cook the chicken to an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat. Use a meat thermometer for accuracy. After cooking, let the chicken cool for a few minutes. Cooling helps the juices settle. This keeps the chicken moist when you shred it. Shredding warm chicken can lead to dry meat. For the best melt, use shredded cheddar cheese. Cheddar melts well and adds a rich flavor. You can mix it with Monterey Jack for extra creaminess. To get crispy cheese, use the broiler. After baking your nachos, turn on the broiler for 1-2 minutes. Watch closely to avoid burning. This step gives your nachos a nice golden top. Serve your nachos right on the sheet pan. This makes for a fun, casual meal. To make it pop, add fresh garnishes. Use cilantro and lime wedges for color. Squeeze lime over the nachos for a zesty kick. This not only looks great but also enhances the flavor. {{image_2}} You can switch up the protein in your nachos. Ground turkey or beef works great. Simply cook the meat with the same spices. For a meatless option, try roasted veggies or tofu. Tofu has a great texture and soaks up flavors well. Roasted peppers, zucchini, or mushrooms add a tasty twist. Cheese is key for flavor. Mixing different cheeses adds depth. Try pepper jack for a kick or mozzarella for stretch. If you need dairy-free options, look for dairy-free cheeses. Many brands offer great substitutes that melt well. Just make sure to check the labels for taste and texture. Toppings can make your nachos unique. Add sliced olives for a briny touch or fresh avocado for creaminess. Salsa brings freshness and a little heat. You can also change the spice level by using different peppers. Consider adding diced jalapeños for heat or sweet bell peppers for crunch. The choices are endless! After enjoying your nachos, storing leftovers is key. Allow the nachos to cool down first. Place them in an airtight container. Try to separate the toppings from the chips. This helps keep the chips crunchy. You can store nachos in the fridge for up to three days. If the nachos sit longer, they may become soggy. Reheating nachos can be tricky. You want to keep them crispy. The oven is your best friend here. Preheat it to 350°F (175°C). Spread the nachos on a sheet pan and bake for about 10 minutes. This method crisps the chips and melts the cheese nicely. The microwave works too, but it can make the chips soft. If you use the microwave, heat in short bursts. Check every 30 seconds to avoid sogginess. Can you freeze nachos? Yes, but it’s best to freeze them without toppings. Prepare the nachos with just chips and cheese. Wrap them tightly in plastic wrap and foil. Store them in the freezer for up to three months. When you're ready to eat, thaw in the fridge overnight. Reheat in the oven using the method above. This way, you get that fresh taste again! To spice up your nachos, add extra chipotle powder. You can also mix in cayenne pepper or use a spicy salsa. If you like fresh heat, top with more sliced jalapeños. For a smoky flavor, try adding diced green chiles. These choices will give your nachos a zesty kick. Yes, you can prep ingredients ahead. Cook the chicken and shred it earlier in the day. Store it in the fridge until you are ready to assemble. You can also chop the veggies and measure out the cheese. Just keep everything in airtight containers. This way, your nacho-making will be quick and easy. Nachos pair well with many sides. Serve with a fresh salad or guacamole for balance. You could also add a side of black bean soup. For drinks, try a cold beer or a fruity mocktail. These options will round out your nacho feast nicely. In this post, we explored how to make delicious Sheet Pan Chipotle Chicken Nachos. We covered key ingredients like chicken, cheese, and spices, plus how to assemble and bake them perfectly. I shared tips for cooking chicken and melting cheese that will help you create a great dish. Remember, you can customize with different proteins and toppings. Enjoy your nachos fresh but don't forget to store leftovers properly. With these guidelines, you can make nachos that impress every time. Get creative in the kitchen and make them your own!$

Sheet Pan Chipotle Chicken Nachos

Delicious nachos topped with chipotle chicken, cheese, and fresh toppings, perfect for sharing.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Appetizer

Cuisine Mexican

Servings 4 servings

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons chipotle powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
to taste salt and pepper
1 bag tortilla chips
1 cup shredded cheddar cheese
1 cup black beans, rinsed and drained
0.5 cup corn kernels (fresh, frozen, or canned)
1 medium jalapeño, sliced (optional)
0.5 cup diced tomatoes
0.25 cup sliced green onions
for garnish fresh cilantro
for serving sour cream and guacamole

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, mix the chipotle powder, smoked paprika, garlic powder, onion powder, olive oil, salt, and pepper.
Place the chicken breasts in a baking dish and rub the spice mixture evenly over them.
Bake the chicken in the preheated oven for 20-25 minutes or until fully cooked (internal temperature of 165°F or 75°C). Once done, let it cool for a few minutes before shredding it with two forks.
On a large sheet pan, spread out a layer of tortilla chips, ensuring they are evenly distributed.
Sprinkle half of the shredded cheddar cheese over the chips, followed by the shredded chicken, black beans, corn kernels, jalapeño slices (if using), and diced tomatoes.
Top the loaded nachos with the remaining cheddar cheese.
Bake the nachos in the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once done, remove from the oven and sprinkle with sliced green onions and fresh cilantro.
Serve hot with sour cream and guacamole on the side for dipping.

Notes

Serve the nachos directly on the sheet pan for a rustic look, or transfer to a large serving platter. Garnish with additional cilantro and lime wedges for a pop of color!

Keyword appetizer, chicken, nachos, sheet pan