Chicken Nachos Recipe

By Becky Hardin

Updated Apr 20, 2026

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These Chicken Nachos make the perfect appetizer, lunch, or even dinner when I’m craving something full of Mexican flavor. I’ve taken tortilla chips and covered them in queso, then layered them with chicken, pico de gallo, cheese, and a bunch of my favorite nacho toppings for the perfect dish!

Easy Chicken Nachos Recipe

All I need for this easy chicken nachos recipe is a sheet pan, chicken, tortilla chips, cheese, and a few other simple ingredients. They are so quick and easy to prepare that they make the ideal quick weeknight dinner, a party appetizer, or a fun way to celebrate Cinco de Mayo. These chicken nachos are super versatile, so I grab whatever toppings I’ve got on hand, bake them in the oven, and then dig in.

Tips for Beginners

• Use thick tortilla chips. Use your favorite kind of tortilla chip. I recommend using a thicker chip that will hold up under all the toppings.
• Any type of chicken works. I used boneless, skinless chicken tenders cut into small strips. But you can use boneless chicken breast or thighs, cut into strips or cubes. You can also use rotisserie or shredded chicken for convenience.
• Grate your own cheese. Use a freshly grated Mexican blend or any cheese you have on hand. I sometimes use Pepper Jack. Freshly shredded cheese melts better than store-bought grated cheese.

Recipe Card

Sheet Pan Chicken Nachos

4.52 from 43 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6

Author: Becky Hardin

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Layers of fresh tortilla chips, juicy chicken, queso, pico de gallo, and more are baked in a sheet pan for a quick and easy appetizer or meal.

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Ingredients 

1x2x3x

• ▢ 32 tortilla chips homemade or store-bought (about 32 chips)
• ▢ 6 boneless skinless chicken tenders cut into small strips
• ▢ 1 oz. taco seasoning
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp tequila
• ▢ 1 tbsp lime juice
• ▢ ½ cup chopped onion
• ▢ ¼ cup white queso
• ▢ 2 cups shredded Mexican blend cheese or any kind will work
• ▢ 1 cup pico de gallo
• ▢ ¼ cup fresh chopped cilantro optional
• ▢ toppings: black beans, Mexi-corn, jalapenos, refried beans, olives, or anything you love!
• ▢ garnish ideas: sour cream, avocado, guacamole, salsa

Video

Instructions 

• Preheat oven to 350℉
• In a large skillet, heat oil over medium/high heat
  1 tbsp olive oil
• Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
  6 boneless skinless chicken tenders, 1 oz. taco seasoning, 1 tbsp tequila, 1 tbsp lime juice
• Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping.
  32 tortilla chips
• Arrange the chicken and onion over the chips.
  ½ cup chopped onion
• Drizzle the chips and chicken with the white queso. (A little goes a long way. You don't want the nachos to get soggy.)
  ¼ cup white queso
• Sprinkle everything with the shredded cheese
  2 cups shredded Mexican blend cheese
• Top with the pico and cilantro. (Add extra toppings here if using.)
  1 cup pico de gallo, ¼ cup fresh chopped cilantro, toppings: black beans, Mexi-corn, jalapenos, refried beans, olives, or anything you love!
• Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
• Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works! Enjoy!
  garnish ideas: sour cream, avocado, guacamole, salsa

Equipment

• Baking Sheet

Serving: 1servingCalories: 355kcalCarbohydrates: 21gProtein: 22gFat: 20gSaturated Fat: 8gCholesterol: 74mgSodium: 1194mgPotassium: 294mgFiber: 1gSugar: 6gVitamin A: 990IUVitamin C: 6.8mgCalcium: 315mgIron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Nachos Step by Step

Get the oven going and heat the oil: Preheat your oven to 350℉ and heat 1 tbsp of oil in a large skillet over medium/high heat.

Cook the chicken: Place 6 boneless, skinless chicken tenders in the skillet and toss with 1 tbsp of tequila and 1 tbsp of lime juice. Fully cook the chicken for about 4-5 minutes or until it is cooked through, and set it aside.

Layer the nachos: Lay around 32 tortilla chips in a single layer on a large sheet pan/cookie sheet sprayed with nonstick spray. It’s okay if some of them are overlapping.

Add the cooked chicken and ½ cup chopped onion.

Drizzle ¼ cup white queso over the chips and chicken. You don’t need to saturate them, just cover lightly with the cheese sauce. Drizzle the chips and chicken with the white queso.

Sprinkle 2 cups of Mexican cheese blend over everything, top with 1 cup of pico de gall0 ¼ cup fresh chopped cilantro, or any of your favorite nacho toppings.

Bake: Bake the nachos for approximately 1o-15 minutes, turning the sheet pan halfway through so it cooks evenly. The cheese should be fully melted, and the edges of the chips should start to turn brown.

Serve: Remove from the oven and to: sour cream, guac, salsa, the works! Enjoy!

Chicken Nacho Toppings and Variations

Toppings: black beans, fire-roasted corn, jalapeno slices, or refried beans, or use taco sauce.

Garnishes: blender salsa, or creamy best guacamole, sour cream (or plain Greek yogurt), avocado slices, Mexican street corn salsa, or more shredded cheese.

Change the type of queso: try poblano queso, or go with classic nacho cheese sauce.

Chicken seasoning: blackened seasoning or fajita seasoning. Or try these grilled BBQ chicken nachos for another twist.

How to Store

Chicken nachos are best served fresh out of the oven. Because the chips are covered with queso, chicken, and other toppings, they will get soft or soggy when refrigerated and reheated.

However, you can store leftover nachos in an airtight container or wrapped in foil, and keep in the refrigerator up to 2 days. For best results, store extra ingredients separately, and assemble and bake fresh nachos.

Serving Suggestions

These sheet pan chicken nachos are the best appetizer for Cinco de Mayo, and they are great football food since they make enough to feed a crowd. I like to serve them with other Mexican dishes like these individual serving taco cups, or these super crispy chicken taquitos. A side of Mexican corn on the cob always goes over well, and this Mexican street corn pasta salad rounds out the meal.

More Cinco De Mayo Recipes We Love

• Mexican Street Corn Dip features Mexican grilled corn and my very own mix of cream cheese, corn, hot sauce, jalapeños, lime, and feta.
• These Beef Taquitos are made with seasoned ground beef mixed with cream cheese, sour cream, salsa, and flavorful pepper jack cheese.
• In this Frito Pie Casserole, I’ve layered corn chips, seasoned beef, cheese, and more.

more nacho recipes

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Nachos Supreme

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Super Easy Chicken Nacho Casserole