Quick, Easy, & Delicious Sheet Pan Nachos

Posted May 6th, 2026

Sheet Pan Chicken Nachos

These sheet pan nachos are one of Eli’s favorite foods, so I love making them to surprise him for an easy dinner at home. Crispy tortilla chips layered with juicy chicken, melty cheese, creamy white queso, black beans, and all the fresh toppings. They feel fun and cozy but take barely any effort to throw together.

Ingredients

• 1 bag blue tortilla chips

• 1 bag white tortilla chips

• 1 chicken breast

• 1 ½ to 2 cups Mexican blend shredded cheese

• About 1 cup white queso, plus more for topping

• Half a can black beans, drained and rinsed

• 1 cup pico de gallo

• About ½ cup guacamole

• Handful of cherry tomatoes, sliced

• 1 avocado, sliced

• 1 tablespoon olive oil

• Salt and pepper

Instructions

1. Preheat your oven to 400 degrees.

2. Spread a mix of the blue and white tortilla chips onto a large sheet pan.

3. Heat olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then cook until golden and fully cooked through. Slice or chop into bite sized pieces.

4. Top the chips with the cooked chicken, shredded Mexican cheese, black beans, and about 1 cup of white queso.

5. Bake for about 8 to 10 minutes or until the cheese is melted and everything is hot and bubbly.

6. Remove from the oven and top with more white queso, pico de gallo, guacamole, sliced avocado, and cherry tomatoes.

7. Serve immediately while the chips are still warm and crispy.

A Recipe by Madeline May

Sheet Pan Chicken Nachos

Dinner • Tex-Mex • 20 Minutes

Prep

10 mins

Cook

10 mins

Total

20 mins

Yield

4 servings

Category

Dinner

Difficulty

Easy

These sheet pan chicken nachos are one of Eli's favorite dinners, so I love making them as a fun surprise for an easy night at home. Crispy tortilla chips are layered with juicy chicken, melty cheese, creamy white queso, black beans, and fresh toppings for a dinner that comes together in just 20 minutes.

Ingredients

Nachos

• 1 bag blue tortilla chips
• 1 bag white tortilla chips
• 1 chicken breast
• 1½–2 cups shredded Mexican cheese
• 1 cup white queso, plus more for serving
• ½ can black beans, drained and rinsed
• 1 cup pico de gallo
• ½ cup guacamole
• Handful cherry tomatoes, sliced
• 1 avocado, sliced
• 1 tablespoon olive oil
• Kosher salt and black pepper

Instructions

1. Preheat Preheat the oven to 400°F.
2. Layer the chips Spread the blue and white tortilla chips evenly across a large sheet pan.
3. Cook the chicken Heat the olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook until golden and cooked through. Slice or chop into bite-sized pieces.
4. Assemble Top the chips with the chicken, shredded cheese, black beans, and about 1 cup of white queso.
5. Bake Bake for 8–10 minutes, until the cheese is melted and everything is hot and bubbly.
6. Finish Top with more white queso, pico de gallo, guacamole, sliced avocado, and cherry tomatoes.
7. Serve Serve immediately while the chips are warm and crispy.

Storage

These nachos are best enjoyed immediately while the chips are crisp. Leftovers can be refrigerated for up to 2 days, though the chips will soften.

Make Ahead

Cook the chicken and prep all of the toppings up to 2 days ahead. Assemble and bake just before serving.

A Note from Madeline May

Add jalapeños, hot sauce, sour cream, or pickled onions if you want to make these even more loaded.

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A Recipe by Madeline May • madelinemayco.com

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