30-Minute Sheet Pan Nachos With Rotisserie Chicken
Restaurant-style nachos baked on a sheet pan with layers of tortilla chips, rotisserie chicken, sharp cheddar and Monterey jack cheese, then topped with black beans, olives, green chiles, fresh tomatoes, radishes, cilantro, and all the fixings. Ready in under 20 minutes.
Ingredients
- 16 ounce restaurant-style tortilla chips
- 3 cup rotisserie chicken, shredded or chopped
- 8 ounce sharp cheddar cheese, grated
- 8 ounce Monterey jack cheese, grated
- 1 cup black beans, drained and rinsed
- 2 ¼ ounce sliced black olives, drained
- 4 ounce chopped green chiles, canned
- 1 small roma tomato, chopped
- 4 green onions, sliced
- 3 radishes, thinly sliced
- 1 small jalapeño, sliced(optional)
- ½ cup salsa, or pico de gallo
- ½ cup fresh cilantro
- sour cream, for serving
Instructions
- 1
Preheat oven to 450 degrees F and line a large rimmed baking sheet with parchment paper or foil.
- 2
Arrange half the chips in a single layer on the pan and top with half the chicken and half the cheese.
- 3
Layer with remaining chips, chicken, and cheese, then sprinkle with black beans.
- 4
Bake in the center of the oven until cheese melts and chip edges brown.
- 5
Top with olives, green chiles, tomato, green onion, radishes, jalapeño, cilantro, salsa, and sour cream before serving.
Tips
Use quality rotisserie chicken for best flavor and texture.
Watch timing carefully at 450 degrees to prevent chips from burning.
Add jalapeño and other fresh toppings after baking to maintain texture.
Good to Know
Leftovers best consumed immediately; store covered in refrigerator up to 2 days, though chips will soften.
Prep all toppings and grate cheese up to 4 hours ahead. Assemble and bake just before serving.
Serve hot directly from the sheet pan with extra sour cream and salsa on the side.
Common Mistakes
Do not skip parchment paper or foil to prevent sticking and ensure even browning.
Avoid overbaking beyond 8 minutes to keep chips crispy.
Do not add fresh toppings before baking or they will wilt.